98%
921
2 minutes
20
Halyomorpha halys has been recognized as a global cross-border pest species. Along with well-established pheromone trapping approaches, there have been many attempts to utilize botanical odorant baits for field monitoring. Due to sensitivity, ecological friendliness, and cost-effectiveness for large-scale implementation, the selection of botanical volatiles as luring ingredients and/or synergists for H. halys is needed. In the current work, botanical volatiles were tested by olfactometer and electrophysiological tests. Results showed that linalool oxide was a potential candidate for application as a behavioral modifying chemical. It drove remarkable attractiveness toward H. halys adults in Y-tube assays, as well as eliciting robust electroantennographic responsiveness towards antennae. A computational pipeline was carried out to screen olfactory proteins related to the reception of linalool oxide. Simulated docking activities of four H. halys odorant receptors and two odorant binding proteins to linalool oxide and nerolidol were performed. Results showed that all tested olfactory genes were likely to be involved in plant volatile-sensing pathways, and they tuned broadly to tested components. The current work provides insights into the later development of field demonstration strategies using linalool oxide and its molecular targets.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907264 | PMC |
http://dx.doi.org/10.1038/s41598-022-07840-x | DOI Listing |
Food Chem
August 2025
School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address:
Chimonanthus praecox var. concolor Mak. flower (CPCMF) is used in some food products, but its key odorants have not been determined.
View Article and Find Full Text PDFFood Chem
August 2025
College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address:
Honey-scented black tea is highly favored by consumers for its unique flavor; however, the key components and mechanisms underlying its characteristic aroma remain unclear. The aroma characteristics and key components of honey-scented black tea (MXBT), sweet-scented black tea (TXBT), and honey (FM) were elucidated, and an aroma flavor wheel was constructed. β-Damascenone, phenylacetaldehyde, and linalool oxide I were identified as the primary aroma compounds responsible for the honey-like scent of MXBT.
View Article and Find Full Text PDFPlants (Basel)
August 2025
Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, China.
The impact of seasonality on the aroma quality of tea has been documented in various tea types, but not specifically in oolong tea. This study is the first to explore the complex relationships between seasonality, volatile compounds, and aroma quality in oolong tea. Using Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)-based untargeted metabolomics, we analyzed 266 samples of Tieguanyin oolong tea.
View Article and Find Full Text PDFFoods
July 2025
College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
The sensory quality of black tea is intrinsically linked to cultivar genetics, yet comprehensive characterization of flavor compounds in emerging northern Guangdong black tea (NGBT) remains limited. This study employed high-performance liquid chromatography-ultraviolet (HPLC-UV) and headspace solid-phase microextraction coupled with GC-MS (HS-SPME-GC-MS) to analyze non-volatile and volatile compounds in five NGBT cultivars-Jinshahong (JSH), Danxia No.1 (DXY), Danxia No.
View Article and Find Full Text PDFChem Biodivers
July 2025
Institute of Chemistry, Vietnam Academy of Science and Technology (VAST), Hanoi, Vietnam.
This study presents the first phytochemical analysis of the essential oils from the fresh leaves of Loranthus tienyenensis Li and Planchonella obovata (R. Br.) Pierre using gas chromatography-mass spectrometry.
View Article and Find Full Text PDF