1 hexanol/potato

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Integration of olfactory information in the Colorado potato beetle brain.

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The processing of olfactory information in the Colorado potato beetle, Leptinotarsa decemlineata Say, was studied by recording responses of olfactory neurones intracellularly in the deutocerebrum. Response characteristics of neurones in this first relay station of the olfactory pathway were measured

Specificity-related suppression of responses to binary mixtures in olfactory receptors of the Colorado potato beetle.

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Responses of antennal olfactory receptors of the Colorado potato beetle (Leptinotarsa decemlineata Say) to stimulation with 5 general green odour components, i.e. cis-3-hexen-1-ol, trans-2-hexenal, cis-3-hexenyl acetate, trans-2-hexen-1-ol and 1-hexanol, were recorded extracellularly. Response

Attraction Behaviors of Entomopathogenic Nematodes (Steinernematidae and Heterorhabditidae) to Synthetic Volatiles Emitted by Insect Damaged Potato Tubers.

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Entomopathogenic nematodes (EPNs) play a role in indirect defense of plants under attack by root herbivores. Several investigations have shown that EPNs are attracted or repelled by various volatile compounds (VOCs) released from insect damaged plant roots. We hypothesized that the directional

Selectively fluorinated analogs reveal differential olfactory reception and inactivation of green leaf volatiles in insects.

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The role of the alkyl terminus of green leaf volatile (GLV) molecules in olfactory reception and inactivation was examined in three diverse insect species: the beet armyworm,Spodoptera exigua (Lepidoptera); the Colorado potato beetle,Leptinotarsa decemlineata (Coleoptera); and the desert

Urnula sp., an Endophyte of Dicksonia antarctica, Making a Fragrant Mixture of Biologically Active Volatile Organic Compounds.

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Urnula sp. was isolated as an endophyte of Dicksonia antarctica and identified primarily on the basis of its ITS sequence and morphological features. The anamorphic state of the fungus appeared as a hyphomyceteous-like fungus as based on its features in culture and scanning electron microscopy

Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.

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Seventeen aroma-active volatiles, previously identified with high flavor dilution factors in fresh, pink Colombian guavas (Psidium guajava L.), were quantified by stable isotope dilution assays. On the basis of the quantitative data and odor thresholds in water, odor activity values (OAV; ratio of

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