Most naturally occurring olfactory signals do not consist of monomolecular odorants but, rather, are mixtures whose composition and concentration ratios vary. While there is ample evidence for the relevance of complex odor blends in ecological interactions and for interactions of chemicals in both peripheral and central neuronal processing, a fine-scale analysis of rules governing the innate behavioral responses of Drosophila melanogaster towards odor mixtures is lacking. In this study we examine whether the innate valence of odors is conserved in binary odor mixtures. We show that binary mixtures of attractants are more attractive than individual mixture constituents. In contrast, mixing attractants with repellents elicits responses that are lower than the responses towards the corresponding attractants. This decrease in attraction is repellent-specific, independent of the identity of the attractant and more stereotyped across individuals than responses towards the repellent alone. Mixtures of repellents are either less attractive than the individual mixture constituents or these mixtures represent an intermediate. Within the limits of our data set, most mixture responses are quantitatively predictable on the basis of constituent responses. In summary, the valence of binary odor mixtures is predictable on the basis of valences of mixture constituents. Our findings will further our understanding of innate behavior towards ecologically relevant odor blends and will serve as a powerful tool for deciphering the olfactory valence code.

Download full-text PDF

Source
http://dx.doi.org/10.1242/jeb.106591DOI Listing

Publication Analysis

Top Keywords

odor mixtures
16
binary odor
12
mixture constituents
12
conserved binary
8
mixtures
8
drosophila melanogaster
8
odor blends
8
attractive individual
8
individual mixture
8
predictable basis
8

Similar Publications

Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma.

Food Chem

December 2024

Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.

Baijiu aged in Jiuhai container will produce a special Jiuhai-aroma, which has not been fully studied. In this study, check-all-that-apply method and quantitative descriptive analysis were used to characterize Jiuhai-aroma, and it was found that the aroma characteristics of herbs, spicy, cut hay and woody were prominent in Baijiu aged in Jiuhai container. According to the results of GC-O and quantification, 71 odorants were identified in Jiuhai sample.

View Article and Find Full Text PDF

The olfactory system employs responses of an ensemble of odorant receptors (ORs) to sense molecules and to generate olfactory percepts. Here we hypothesized that ORs can be viewed as 3D spatial filters that extract molecular features relevant to the olfactory system, similarly to the spatio-temporal filters found in other sensory modalities. To build these filters, we trained a convolutional neural network (CNN) to predict human olfactory percepts obtained from several semantic datasets.

View Article and Find Full Text PDF

Aroma compositions are usually complex mixtures of odor-active compounds exhibiting diverse molecular structures. Due to chemical interactions of these compounds in the olfactory system, assessing or even predicting the olfactory quality of such mixtures is a difficult task, not only for statistical models, but even for trained assessors. Here, we combine fast automated analytical assessment tools with human sensory data of 11 experienced panelists and machine learning algorithms.

View Article and Find Full Text PDF

The Alaotran gentle lemur (Hapalemur Alaotrensis) is one of the most endangered primates in the world and shows a low success rate in captive breeding programmes. We tested a novel scent enrichment, made up of a synthesized mixture likely conveying information about female fertility, on four unsuccessful breeding pairs (n = 8 subjects) living at the Jersey, Birmingham, London (United Kingdom) and Mulhouse (France) zoos. We evaluated the effects of the scent enrichment on behavior (515 h of observation) and fecal endocrinology (cortisol and testosterone measurements) (n = 180 samples) comparing pre- enrichment, enrichment and post- enrichment phases.

View Article and Find Full Text PDF

Lack of acidity is the main reason for the spoilage of cherry wine, and for insufficient aroma and mouthfeel. In this study, the initial acidity of cherry purees was adjusted to 3.50, 4.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!