Recent advances in our understanding of avian chemical communication have highlighted the importance of olfaction in many aspects of avian life.Prior studies investigating predator avoidance behaviors in response to p...Recent advances in our understanding of avian chemical communication have highlighted the importance of olfaction in many aspects of avian life.Prior studies investigating predator avoidance behaviors in response to predator odor cues have produced mixed results across species and contexts.Here we assess if a community of birds in eastern Pennsylvania displays avoidance behaviors towards predator odor cues in a natural foraging setting.We use clay caterpillars to measure foraging activity by birds in the presence of predator(bobcat)urine,non-predator(rabbit)urine,and water controls in two different environmental contexts(field vs.forest).Although we detected a weak trend for birds to forage less at predator urine-treated sites,we found no significant difference in avian foraging between the site types.We did find that foraging rates between environmental contexts changed significantly over the course of the experiment,with forest sites showing decreasing foraging rates and field sites showing increasing foraging rates.Our results reinforce the published literature that avoidance of predator odors by birds may not be ubiquitous across contexts and species.展开更多
A highly sensitive olfactory system allows insects to precisely identify and position volatile compounds from different sources in their habitats,and plays a crucial role in their foraging,mating,and oviposition activ...A highly sensitive olfactory system allows insects to precisely identify and position volatile compounds from different sources in their habitats,and plays a crucial role in their foraging,mating,and oviposition activities.During evolution,insects have successfully developed a large and complex olfactory system to adapt to heterogeneous environments,enabling the maintenance of inset population.A comprehensive examination of the olfactory system of insects may therefore yield novel insights into the development of innovative pest control and prevention strategies,as well as the study of olfactory mechanisms in vertebrates and even humans.This paper outlines the current state of research into the signal transduction mechanism by which insects perceive the olfactory molecules of their habitats.The aim of this review is to provide a reference point for future studies into the olfactory perception mechanism and its potential applications in pest management.展开更多
Odor pollution in landfill area has attracted more social attention in China. It is very important to control the generation of odor pollutants in situ. Analyzing odorous materials production form buried waste, simula...Odor pollution in landfill area has attracted more social attention in China. It is very important to control the generation of odor pollutants in situ. Analyzing odorous materials production form buried waste, simulated columns of different volatile solid (VS) content and different buried period waste were designed. Gas compounds produced from the columns were collected and analyzed by comprehensive two-dimensional gas chromatography (GC × GC) method. It has remarkable relationship between VS content and concentrations of odorous material. When VS content more than 40%, the total amount of odorous compounds increases remarkably. It can be inferred that reduced VS content of original waste may effective decreasing odorous materials production in landfill area. The old rubbish produced more odorous compounds than that of fresh one in simulated columns.展开更多
The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break...The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break-in(3.5%-7.5%of total polar compounds(TPC)),optimum(7.5%-22.18%of TPC),and degrading stages(above 22.18%of TPC).Further,in order to distinguish the key aroma compounds in each stage,the FFs prepared in RO at TPC of 3.5%(FF4),14.5%(FF15),and 26.96%(FF27)and their relevant oils(RO4,RO15,RO27)were selected for sensory-directed analysis.The results revealed that the FF4 had low contents of(E,E)-2,4-decadienal(deep-fried odor)which also caused lower sensory score in FF4 sample.The higher contents of(E,E)-2,4-decadienal in FF15 induced its higher deep-fried odor.The FF27 had higher hexanoic acid(sweaty odor),heptanoic acid,nonanoic acid,benzene acetaldehyde(stale odor),and trans-4,5-epoxy-(E)-2-decenal(metallic odor)compared with FF4 and FF15,thus leading to the undesirable flavor of FF27.Moreover,the decrease of 2,5-dimethylpyrazine and 2-ethyl-6-methyl-pyrazine in FF27 induced the lower roasty flavor,which may also lead to the decline of the sensory score.Similarly,the higher contents of(E)-2-undecenal,hexanoic acid,heptanoic acid,and nonanoic acid in RO27 lead to increase its rancid score and thus lower the sensory score.展开更多
P omegranate(Punica granatum L.)has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties.The aroma profiles of 4 varieties of pomegranate juice,incl...P omegranate(Punica granatum L.)has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties.The aroma profiles of 4 varieties of pomegranate juice,including Dahongtian(DP),Jingpitian(JP),Luyudan(LP),and Tianhonngdan(TP),were investigated via gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O)analyses.A total of 43 volatile compounds were identified by using GC-MS.Among these compounds,16 were considered as potential aroma-active compounds as detected by GC-O.These compounds belonged to the classes of terpinenes,alcohols,and aldehydes.Eleven volatile compounds were defined as the main contributors to the overall aroma of pomegranate juice due to their high odor activity values(OAVs≥1).Aroma recombination and omission tests confirmed thatβ-myrcene,1-hexanol,and(Z)-3-hexen-1-ol were the key aroma compounds,and limonene,1-octen-3-ol,linalool,and hexanal were important aroma-active compounds in DP samples.展开更多
Preferably 20 ppm anhydrous ammonia (NH<sub>3</sub>) is proposed to be added to hydrogen fuel (H) made from renewable energy sources (green hydrogen), so that H leaks may be easily detectable by smell, but...Preferably 20 ppm anhydrous ammonia (NH<sub>3</sub>) is proposed to be added to hydrogen fuel (H) made from renewable energy sources (green hydrogen), so that H leaks may be easily detectable by smell, but not dangerously toxic. Including this odor agent, would allow H to be distributed safely in pipes, as required by law, and it would allow H to be safely stored, transported, and exported for sale, and widely commercialized. Further research is suggested to identify optimum pressure, temperature, and automated technique for injecting NH<sub>3</sub> into H, and to chart the minimum concentration needed, as a function of temperature and humidity. An application to make hypersonic H burning aircraft safer for ground maintenance crews is proposed. An ability to make, store and distribute H, made from local sources of renewable energy, would reduce a need for fossil fuels, especially in poor, remote communities, where it could improve their economy by creating an export product for sale, while reducing pollution.展开更多
In the formulation development of laundry gel beads,4,4-dichloro-2-hydroxydiphenyl ether(HP-100)was used as a bacteriostatic agent,and the effect of HP-100 dosage on the bacteriostatic rate of laundry gel bead samples...In the formulation development of laundry gel beads,4,4-dichloro-2-hydroxydiphenyl ether(HP-100)was used as a bacteriostatic agent,and the effect of HP-100 dosage on the bacteriostatic rate of laundry gel bead samples with different formulation systems was examined by the suspension quantification method;the long-lasting bacteriostatic performance of laundry gel bead samples added with HP-100 was investigated by the absorption method for evaluating the antimicrobial performance of textiles;the effect of HP-100 on the odor control of laundry gel bead samples was investigated by filling out surveys and questionnaires using the actual measurement method.Questionnaire was used to investigate the effect of HP-100 on odor control.The test results showed that the antibacterial rate of the two laundry gel samples against S.aureus increased with the increase of HP-100 dosage,and the antibacterial rate of Formula 1 reached 99.9%when the dosage of HP-100 was 0.3%;the antibacterial rate of cotton cloth washed with the laundry gel sample of Formula 1+0.3%HP-100 was more than 50%after 24 h,and still had the antibacterial effect;the antibacterial rate of cotton cloth washed with the sample of laundry gel with HP-100 was more than 50%after 24 h,and still had the antibacterial effect;the antibacterial effect of the sample with HP-100 was more than 50%after 24 h,and still had the antibacterial effect.The fabrics washed with HP-100 added laundry gel beads had better odor control than those treated with laundry gel beads without HP-100,and the addition of HP-100 to laundry gel beads could have antibacterial and deodorizing effects.展开更多
为探究萌芽期大蒜挥发性物质的差异,采用电子鼻、捕集阱顶空-气质联用仪(Trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)结合正交偏最小二乘法判别分析(Orthogonal partial least squares discriminant analysis...为探究萌芽期大蒜挥发性物质的差异,采用电子鼻、捕集阱顶空-气质联用仪(Trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)结合正交偏最小二乘法判别分析(Orthogonal partial least squares discriminant analysis,OPLS-DA)、香气活度值、差异性热图、相关性分析分析大蒜萌芽在0、24、48、72、96 h挥发性物质的差异。电子鼻结合OPLS-DA建立预测模型其预测能力达96.00%。GC-MS分析表明:含硫化合物是不同萌芽期大蒜的主要共有挥发性物质,含硫化合物的相对含量随萌芽时间的延长而呈递减趋势,而种类呈现出递增趋势;二烯丙基二硫醚是样品在萌芽过程中含量降低最多的物质。二烯丙基四硫醚、烯丙硫醇是样品共有关键化合物。差异性热图分析显示:除共有物质含量差异外,硫化丙烯、己醛、叠氮二羧酸二叔丁酯、丙烯醇、6-甲基-2-庚炔、5-甲基噻二唑、2-亚乙基-1,3-二硫烷、2-丙-2-炔基磺酰基丙烷、2,5-二甲基噻吩、2,5-二甲基呋喃、1-戊烯-3-醇、1,3-二噻烷的缺失进一步加大了未萌芽和萌芽大蒜气味的差异。萌芽大蒜主要共有挥发性物质的种类随萌芽时间的延长呈现递增趋势。大蒜主要挥发性物质与电子鼻大多数传感器存在显著相关性。大蒜的气味强度会随萌芽时间的延长而逐步减弱。展开更多
文摘Recent advances in our understanding of avian chemical communication have highlighted the importance of olfaction in many aspects of avian life.Prior studies investigating predator avoidance behaviors in response to predator odor cues have produced mixed results across species and contexts.Here we assess if a community of birds in eastern Pennsylvania displays avoidance behaviors towards predator odor cues in a natural foraging setting.We use clay caterpillars to measure foraging activity by birds in the presence of predator(bobcat)urine,non-predator(rabbit)urine,and water controls in two different environmental contexts(field vs.forest).Although we detected a weak trend for birds to forage less at predator urine-treated sites,we found no significant difference in avian foraging between the site types.We did find that foraging rates between environmental contexts changed significantly over the course of the experiment,with forest sites showing decreasing foraging rates and field sites showing increasing foraging rates.Our results reinforce the published literature that avoidance of predator odors by birds may not be ubiquitous across contexts and species.
基金Supported by China Agriculture Research System of MOF and MARA(CARS-26)Innovation Platform Construction Project of Zhaoqing University(202413004)+1 种基金Innovation and Entrepreneurship Training Program Project of Guangdong Province College Student(X202310580113)Scientific Research Fund Funding Project of Zhaoqing University in 2023(QN202331).
文摘A highly sensitive olfactory system allows insects to precisely identify and position volatile compounds from different sources in their habitats,and plays a crucial role in their foraging,mating,and oviposition activities.During evolution,insects have successfully developed a large and complex olfactory system to adapt to heterogeneous environments,enabling the maintenance of inset population.A comprehensive examination of the olfactory system of insects may therefore yield novel insights into the development of innovative pest control and prevention strategies,as well as the study of olfactory mechanisms in vertebrates and even humans.This paper outlines the current state of research into the signal transduction mechanism by which insects perceive the olfactory molecules of their habitats.The aim of this review is to provide a reference point for future studies into the olfactory perception mechanism and its potential applications in pest management.
文摘Odor pollution in landfill area has attracted more social attention in China. It is very important to control the generation of odor pollutants in situ. Analyzing odorous materials production form buried waste, simulated columns of different volatile solid (VS) content and different buried period waste were designed. Gas compounds produced from the columns were collected and analyzed by comprehensive two-dimensional gas chromatography (GC × GC) method. It has remarkable relationship between VS content and concentrations of odorous material. When VS content more than 40%, the total amount of odorous compounds increases remarkably. It can be inferred that reduced VS content of original waste may effective decreasing odorous materials production in landfill area. The old rubbish produced more odorous compounds than that of fresh one in simulated columns.
基金financially supported by the National First-Class Discipline Program of Food Science and Technology (JUFSTR20180202)Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX20_1852)+1 种基金National Natural Science Foundation of China (31901728)Jiangsu Planned Projects for Postdoctoral Research Funds (2020Z297)
文摘The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break-in(3.5%-7.5%of total polar compounds(TPC)),optimum(7.5%-22.18%of TPC),and degrading stages(above 22.18%of TPC).Further,in order to distinguish the key aroma compounds in each stage,the FFs prepared in RO at TPC of 3.5%(FF4),14.5%(FF15),and 26.96%(FF27)and their relevant oils(RO4,RO15,RO27)were selected for sensory-directed analysis.The results revealed that the FF4 had low contents of(E,E)-2,4-decadienal(deep-fried odor)which also caused lower sensory score in FF4 sample.The higher contents of(E,E)-2,4-decadienal in FF15 induced its higher deep-fried odor.The FF27 had higher hexanoic acid(sweaty odor),heptanoic acid,nonanoic acid,benzene acetaldehyde(stale odor),and trans-4,5-epoxy-(E)-2-decenal(metallic odor)compared with FF4 and FF15,thus leading to the undesirable flavor of FF27.Moreover,the decrease of 2,5-dimethylpyrazine and 2-ethyl-6-methyl-pyrazine in FF27 induced the lower roasty flavor,which may also lead to the decline of the sensory score.Similarly,the higher contents of(E)-2-undecenal,hexanoic acid,heptanoic acid,and nonanoic acid in RO27 lead to increase its rancid score and thus lower the sensory score.
基金funded by Shaanxi Natural Science Foundation (2019JQ-665)Xi’an Agricultural Science and Technology Project (20NYYF0021)supported by the Open Project Program of Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China (SPFW2020YB12)
文摘P omegranate(Punica granatum L.)has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties.The aroma profiles of 4 varieties of pomegranate juice,including Dahongtian(DP),Jingpitian(JP),Luyudan(LP),and Tianhonngdan(TP),were investigated via gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O)analyses.A total of 43 volatile compounds were identified by using GC-MS.Among these compounds,16 were considered as potential aroma-active compounds as detected by GC-O.These compounds belonged to the classes of terpinenes,alcohols,and aldehydes.Eleven volatile compounds were defined as the main contributors to the overall aroma of pomegranate juice due to their high odor activity values(OAVs≥1).Aroma recombination and omission tests confirmed thatβ-myrcene,1-hexanol,and(Z)-3-hexen-1-ol were the key aroma compounds,and limonene,1-octen-3-ol,linalool,and hexanal were important aroma-active compounds in DP samples.
文摘Preferably 20 ppm anhydrous ammonia (NH<sub>3</sub>) is proposed to be added to hydrogen fuel (H) made from renewable energy sources (green hydrogen), so that H leaks may be easily detectable by smell, but not dangerously toxic. Including this odor agent, would allow H to be distributed safely in pipes, as required by law, and it would allow H to be safely stored, transported, and exported for sale, and widely commercialized. Further research is suggested to identify optimum pressure, temperature, and automated technique for injecting NH<sub>3</sub> into H, and to chart the minimum concentration needed, as a function of temperature and humidity. An application to make hypersonic H burning aircraft safer for ground maintenance crews is proposed. An ability to make, store and distribute H, made from local sources of renewable energy, would reduce a need for fossil fuels, especially in poor, remote communities, where it could improve their economy by creating an export product for sale, while reducing pollution.
文摘In the formulation development of laundry gel beads,4,4-dichloro-2-hydroxydiphenyl ether(HP-100)was used as a bacteriostatic agent,and the effect of HP-100 dosage on the bacteriostatic rate of laundry gel bead samples with different formulation systems was examined by the suspension quantification method;the long-lasting bacteriostatic performance of laundry gel bead samples added with HP-100 was investigated by the absorption method for evaluating the antimicrobial performance of textiles;the effect of HP-100 on the odor control of laundry gel bead samples was investigated by filling out surveys and questionnaires using the actual measurement method.Questionnaire was used to investigate the effect of HP-100 on odor control.The test results showed that the antibacterial rate of the two laundry gel samples against S.aureus increased with the increase of HP-100 dosage,and the antibacterial rate of Formula 1 reached 99.9%when the dosage of HP-100 was 0.3%;the antibacterial rate of cotton cloth washed with the laundry gel sample of Formula 1+0.3%HP-100 was more than 50%after 24 h,and still had the antibacterial effect;the antibacterial rate of cotton cloth washed with the sample of laundry gel with HP-100 was more than 50%after 24 h,and still had the antibacterial effect;the antibacterial effect of the sample with HP-100 was more than 50%after 24 h,and still had the antibacterial effect.The fabrics washed with HP-100 added laundry gel beads had better odor control than those treated with laundry gel beads without HP-100,and the addition of HP-100 to laundry gel beads could have antibacterial and deodorizing effects.