The chemistry of the metasternal gland secretion of the eucalypt longicorn Phoracantha synonyma (Coleoptera : Cerambycidae)

1976 ◽  
Vol 29 (6) ◽  
pp. 1365 ◽  
Author(s):  
BP Moore ◽  
WV Brown
Keyword(s):  
Ethyl Esters ◽  
Gland Secretion ◽  
Volatile Components ◽  
Minor Components ◽  
Macrocyclic Lactones ◽  
Widespread Occurrence ◽  
Metasternal Gland ◽  
Characteristic Odour

The metasternal gland secretion of Phoracantha synonyma contains a diversity of volatile components, one of which, 2-hydroxy-6-methylbenzaldehyde (1), is of widespread occurrence in the genus. Threemajor components and several minor components are macrocyclic lactones, of which the following have been positively identified: decan-9-olide (2), (2)-dec-4-en-9-olide (3) and 11-hydroxytetradec-5-en-13-olide (4). The methyl and ethyl esters of 2-methylbutyric and related acids are also present and are responsible for the characteristic odour of the fresh secretion.

Composition of the Labial Gland Secretion of the Bumblebee Males Bombus pomorum

2001 ◽  
Vol 56 (5-6) ◽  
pp. 430-436 ◽  
Author(s):  
Irena Valterová ◽  
Klára Urbanová ◽  
Oldřich Hovorka ◽  
Jiří Kindl
Keyword(s):  
Scent Marking ◽  
Ethyl Esters ◽  
Gland Secretion ◽  
Labial Gland ◽  
Minor Components ◽  
The Czech Republic ◽  
Bumblebee Species ◽  
Labial Gland Secretion ◽  
Marking Behaviour ◽  
Labial Glands

Labial gland secretions of 22 males of the bumblebee Bombus pomorum , collected in the Czech Republic, were analysed separately for each individual. The secretions contained 70 compounds among which saturated and unsaturated hydrocarbons strongly dominated. The proportion of hydrocarbons in the secretion was unusually high (85-100% ) compared to other bumblebee species studied so far (3-15%). Methyl and ethyl esters of fatty acids, known from many other bumblebee species, formed only minor components (less than 1 % in sum) of the secretions of several B. pomorum individuals. No terpenic compounds, typical for males’ marking secretion of many bumblebee species, were detected in B. pomorum . The absolute quantities of hydrocarbons present in the labial gland extracts were comparable with those usually present in other species. The composition of hydrocarbons found in the labial glands was different from the profile of the cuticular hydrocarbons. Despite our expectations in species exhibiting a regular patrolling and scent-marking behaviour, the labial gland extracts obtained from B. pom orum males were unusually low concentrated and their chemical composition was atypical with respect of the proportions of hydrocarbons when compared with other patrolling species. This is the first report on the analysis of the labial gland secretion of the B. pomorum males.

Chemistry of the metasternal gland secretion of the common eucalypt longicorn, Phoracantha semipunctata (Coleoptera: Cerambycidae)

1972 ◽  
Vol 25 (3) ◽  
pp. 591 ◽  
Author(s):  
BP Moore ◽  
WV Brown
Keyword(s):  
Gland Secretion ◽  
Volatile Components ◽  
Phoracantha Semipunctata ◽  
The Common ◽  
Cis And Trans ◽  
Metasternal Gland

The metasternal gland secretion of Phoracantha semipunctata contains five significant volatile components, of which the most abundant is 2-hydroxy-6-methyl-benzaldehyde (1). The second most abundant component, which has been named phoraoanthol, has been shown by synthesis to be (5-ethylcyclopent-1-enyl)methanol (2). The three other components are aldehydes, derivable from phoracanthol and cis- and trans-dihydrophoracanthols, respectively. Apparently all five components are related biosynthetically.

scholarly journals Identification of Sesquiterpene Lactones in the Bryophyta (Mosses) Takakia: Takakia Species are Closely Related Chemically to the Marchantiophyta (Liverworts)

2015 ◽  
Vol 10 (1) ◽  
pp. 1934578X1501000 ◽  
Author(s):  
Yoshinori Asakawa ◽  
Kaeko Nii ◽  
Masanobu Higuchi
Keyword(s):  
Secondary Metabolites ◽  
Sesquiterpene Lactones ◽  
Volatile Components ◽  
Minor Components ◽  
Chemical Markers ◽  
Significant Chemical

Takakia lepidozioides has been considered to be the most primitive liverwort morphologically and classified initially in the Marchantiophyta (liverworts). However, the Takakia have been reclassified from liverworts to mosses on the basis of the similarity of the male sporophyte of T. ceratophylla to that of some mosses. Reinvestigation of secondary metabolites of fresh T. lepidozioides resulted in identification of eudesmane-type sesquiterpene lactones and hydrocarbon that are significant chemical markers of several liverworts. T. lepidozioides also produces a small amount of hop-22(29)-ene, together with coumarin, which produce the characteristic odor of T. lepidozioides, and 1,4-hydroquinone; these are the predominant volatile components, whereas dihydrocoumarin, 1,4-benzoquinone, dihydrobenzofuran, α-asarone and α-tocopherol are minor components. These chemical results indicated that T. lepidozioides is more closely related to the Marchantiophyta than the Bryophyta. T. lepidozioides is morphologically similar to the liverwort Haplomitrium species. However, both species are totally different chemically.

Volatile components of anal gland secretion of aardwolf (Proteles cristatus)

1989 ◽  
Vol 15 (5) ◽  
pp. 1681-1688 ◽  
Author(s):  
P. J. Apps ◽  
H. W. Viljoen ◽  
P. R. K. Richardson ◽  
V. Pretorius
Keyword(s):  
Gland Secretion ◽  
Volatile Components ◽  
Anal Gland ◽  
Anal Gland Secretion

Volatile components of the anal gland secretion of the striped polecatIctonyx striatus

1988 ◽  
Vol 23 (2) ◽  
pp. 136-137 ◽  
Author(s):  
P.J. Apps ◽  
H.W. Viljoen ◽  
V. Pretorius ◽  
E.R. Rohwer
Keyword(s):  
Gland Secretion ◽  
Volatile Components ◽  
Anal Gland ◽  
Anal Gland Secretion

Macrocyclic lactones and isopentenyl esters in the Dufour's gland secretion of halictine bees (Hymenoptera: Halictidae)

1981 ◽  
Vol 7 (2) ◽  
pp. 319-331 ◽  
Author(s):  
R. M. Duffield ◽  
A. Fernandes ◽  
C. Lamb ◽  
J. W. Wheeler ◽  
G. C. Eickwort
Keyword(s):  
Gland Secretion ◽  
Dufour's Gland ◽  
Dufour’S Gland ◽  
Macrocyclic Lactones ◽  
Dufour's Gland Secretion ◽  
Halictine Bees

scholarly journals Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines

Biomolecules ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 793 ◽  
Author(s):  
M. Reyes González-Centeno ◽  
Kleopatra Chira ◽  
Clément Miramont ◽  
Jean-Louis Escudier ◽  
Alain Samson ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Ethyl Esters ◽  
Wine Industry ◽  
Total Phenolic ◽  
Volatile Components ◽  
Straight Chain ◽  
Powdery Mildews ◽  
Anthocyanin Profile ◽  
Red Grape ◽  
Grape Varieties

The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. Thus, the question remains, will these hybrid grapes (≥97.5% of Vitis vinifera genome) lead to wines with organoleptic properties similar to those of Vitis vinifera wines that consumers are used to? Total phenolic (1547–3418 mg GA/L), anthocyanin (186–561 mg malvidin/L), and proanthocyanidin (1.4–4.5 g tannins/L) contents were in broad agreement with those previously described in the literature for monovarietal wines produced with well-known red grape varieties (Cabernet Sauvignon, Merlot, Syrah). With regard to fruity aroma, ethyl esters of straight-chain fatty acids (530–929 μg/L) stood out clearly as the major volatile components for all hybrid wines considered. Sensory analysis revealed significant differences (p < 0.05) for visual aspect, aroma, flavor, global balance, astringency, and body. Overall, these new hybrid grape varieties are not only resistant to cryptogamic diseases, but also present enough potential to become quality wines, since their phenolic and volatile attributes are close to those of common red monovarietal wines.

scholarly journals Chemical and volatile composition of three italian sweet white Passito wines

OENO One ◽  
2009 ◽  
Vol 43 (3) ◽  
pp. 159 ◽  
Author(s):  
Manuela Giordano ◽  
Luca Rolle ◽  
Giuseppe Zeppa ◽  
Vincenzo Gerbi
Keyword(s):  
Organic Acids ◽  
Malic Acid ◽  
Gluconic Acid ◽  
Ethyl Esters ◽  
Lower Amount ◽  
Volatile Components ◽  
Normal Fatty Acid ◽  
Wine Production ◽  
Ethyl Hexanoate ◽  
Cinque Terre

<p style="text-align: justify;"><strong>Aims</strong>: This study was designed to gain knowledge of three Controlled Denomination of Origin (DOC) Italian sweet white Passito wines (Caluso Passito DOC, Cinque Terre Sciacchetrà DOC and Passito di Pantelleria DOC) produced in several areas of Italy from grapes dried with different systems and vinification techniques.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Physico-chemical and chromatic characteristics, sodium, potassium, gluconic acid, glucono-γ-lactone, acetaldehyde, sorbitol, laccase, organic acids and semi-quantitative free volatile profile were determined on these wines. Caluso Passito DOC wines presented higher contents of organic acids (above all, malic acid), main metabolites from noble Botrytis cinerea (laccase, glycerol, gluconic acid and benzaldehyde) and low contents of total polyphenols. Among the volatile components, normal fatty acid ethyl esters (ethyl hexanoate and ethyl octanoate), branched-chain esters (ethyl 2-methylpropanoate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate) and benzaldeyde characterized this Passito wine. Cinque Terre Sciacchetrà DOC wines showed the lowest total acidity with a lower amount of malic acid and a higher content of polyphenols. This wine was characterized by some predominant acetates (isoamyl acetate), alcohols, benzaldehyde and an isoprenoid, ß-damascenone. Passito di Pantelleria DOC wines presented higher amounts of ashes resulting in higher pH values compared to the other two Passito typologies. Due to its production from aromatic grapes, it showed several varietal components such as terpenes, while ethyl esters/acetates and alcohols were less represented.</p><p style="text-align: justify;"><strong>Conclusion</strong>: This survey provides information allowing the characterisation of three Passito dessert wines at high commercial value.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study provides oenological information to be utilised to protect and valorise the Controlled Denomination of Origin sweet wine production and contributes to the preservation of traditional and terroir productions and their commercialization.</p>

Influence of cluster thinning on the amino acids concentration of musts and wines of the variety Vilana. Effect on wine volatile compounds

OENO One ◽  
1999 ◽  
Vol 33 (3) ◽  
pp. 111
Author(s):  
Irène Bena-Tzourou ◽  
Panos Lanaridis ◽  
Maria Metafa
Keyword(s):  
Amino Acids ◽  
Climatic Conditions ◽  
Ethyl Esters ◽  
Volatile Components ◽  
Wine Quality ◽  
Reference Sections ◽  
Cluster Thinning ◽  
Negative Effect ◽  
One Year ◽  
High Yields

<p style="text-align: justify;">In this work, the influence of cluster thinning on the amino acids concentration of musts and wines was studied. Three vineyards were selected from Peza district of Crete where the white vine variety Vilana is cultivated. One part of each vineyard, containing 100 vines was divided in two sections. The first was used as reference while in the second section, cluster thinning to 50%, just before veraison, was applied. The experimentation was repeated for two continuous years. In 1996, the reference sections yielded 35.5 – 46.7 t/h while the other sections, where cluster thinning took place, yielded 16.5 – 23.0 t/h. The next year, the yields were 43.2 – 48.4 t/h and 12.6 – 14.0 t/h respectively. In all musts and wines, 18 amino acids were determined with the use of HPLC and proline was determined colorimetrically. The volatile components of the wines were also measured because, as it is known, the amino acids contribute to the formation of some higher alcohols, ethyl esters and acetates. From this work the following conclusions were made:</p><p style="text-align: justify;">The musts and the wines from Vilana variety are poor in amino acids and their levels vary from one year to another. This variation is related to the climatic conditions of the period of maturation but the profile of these acids seems invariable.</p><p style="text-align: justify;">The musts of Vilana variety deriving from vineyards with cluster thinning, which lead to low yield, contain higher levels of amino acids. This is important, given that a must rich in amino acids, positively influences not only the fermentation process evolution but also the enrichment of the wines in volatile components. Particularly for the Vilana variety, which is poor in amino acids and without any typical aroma, the high yields have a negative effect on their wine quality.</p>

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