scholarly journals Eulemur , me lemur: the evolution of scent-signal complexity in a primate clade

2012 ◽  
Vol 367 (1597) ◽  
pp. 1909-1922 ◽  
Author(s):  
Javier delBarco-Trillo ◽  
Caitlin R. Sacha ◽  
George R. Dubay ◽  
Christine M. Drea
Keyword(s):  
Dominant Species ◽  
Social Complexity ◽  
Comparative Method ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Social Variables ◽  
Chemical Complexity ◽  
Dominance Structure ◽  
Signal Complexity ◽  
Signal Utility

Signal complexity has been linked to social complexity in vocal, but not chemical, communication. To address this gap, we examined the chemical complexity of male and female glandular secretions in eight species of Eulemur. In this diverse clade of macrosmatic primates, species differ by social or mating system and dominance structure. We applied principal component and linear discriminate analyses to data obtained by gas chromatography/mass spectrometry. Beyond the significant effects on chemical signals of gland type, sex, season and species, we found effects of social variables and phylogeny. Notably, female odours were more chemically complex in multimale–multifemale species than pair-bonded species, whereas male odours were more chemically complex in codominant species than female-dominant species. Also, the traditional sexual dimorphism, whereby male signal complexity exceeds that of females, was present in codominant species, but reversed in female-dominant species. Lastly, a positive relationship between the species' pairwise chemical distances and their pairwise phylogenetic distances supported a gradual, but relatively fast mode of signal evolution. We suggest that the comparative method can be a powerful tool in olfactory research, revealing species differences relevant to the understanding of current signal utility and evolutionary processes. In particular, social complexity in lemurs may have selected for olfactory complexity.

scholarly journals Chemical profile of the cutaneous gland secretions from male pampas deer ( Ozotoceros bezoarticus )

2015 ◽  
Vol 97 (1) ◽  
pp. 167-178 ◽  
Author(s):  
Carmen Rossini ◽  
Rodolfo Ungerfeld
Keyword(s):  
Principal Component ◽  
Hierarchical Cluster ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Compositions ◽  
Chemical Complexity ◽  
Ozotoceros Bezoarticus ◽  
Status Information ◽  
The Individual ◽  
Great Complexity ◽  
Individual Information

Abstract Various cutaneous glands have been identified as sources of chemical signals that mediate many social interactions in deer. The pampas deer, a species considered near threatened, inhabits grasslands of South America. In this work, the chemical compositions from preorbital, tarsal, and digital gland secretions of semi-captive males were characterized by gas chromatography–mass spectrometry. The composition of these secretions showed a great complexity, with 143 compounds detected. Hierarchical cluster and principal component analyses show no relation to age or secretion type. Five compound classes (esters, fatty alcohols, lactones, sterols, and sulphuretted) differed with glands. The chemical complexity of the secretions, the individual differences in the whole compounds composition, and the absence of clustering by age lead to the hypothesis that these secretions may encode at once for individual information and for social status information. Varias glándulas cutáneas han sido identificadas como productoras de señales químicas que median interacciones sociales en losciervos. El venado de las pampas es una especie considerada casi amenazada que habita los pastizales de Sudamérica. En este trabajo se caracterizó la composición química de las secreciones de las glándulas preorbital, tarsal e interdigital de machos por cromatografía de gases-espectrometría de masas. Estas secreciones mostraron una gran complejidad en su composición, con 143 compuestos detectados. No se observó ninguna agrupación de compuestos relacionada con la edad o el tipo de secreción. Cinco clases de compuestos (ésteres, alcoholes grasos, lactonas, esteroles, y compuestos azufrados) difirieron de acuerdo al origen glandular. La complejidad química de las secreciones, las diferencias individuales en dicha composición, y la ausencia de agrupamiento por edad, llevan a postular la hipótesis de que estas secreciones pueden codificar a la vez tanto información individual como del estado social.

scholarly journals Characterization of the Volatile Profile of Cultivated and Wild-Type Italian Celery (Apium graveolens L.) Varieties by HS-SPME/GC-MS

2021 ◽  
Vol 11 (13) ◽  
pp. 5855
Author(s):  
Samantha Reale ◽  
Valter Di Cecco ◽  
Francesca Di Donato ◽  
Luciano Di Martino ◽  
Aurelio Manzi ◽  
...  
Keyword(s):  
Solid Phase ◽  
Principal Component ◽  
Apium Graveolens ◽  
Gas Chromatography Mass Spectrometry ◽  
Bioactive Metabolites ◽  
Chemical Components ◽  
Volatile Profile ◽  
Wild Type ◽  
Multivariate Statistical ◽  
Clear Differentiation

Celery (Apium graveolens L.) is a vegetable belonging to the Apiaceae family that is widely used for its distinct flavor and contains a variety of bioactive metabolites with healthy properties. Some celery ecotypes cultivated in specific territories of Italy have recently attracted the attention of consumers and scientists because of their peculiar sensorial and nutritional properties. In this work, the volatile profiles of white celery “Sedano Bianco di Sperlonga” Protected Geographical Indication (PGI) ecotype, black celery “Sedano Nero di Torricella Peligna” and wild-type celery were investigated using head-space solid-phase microextraction combined with gas-chromatography/mass spectrometry (HS-SPME/GC-MS) and compared to that of the common ribbed celery. Exploratory multivariate statistical analyses were conducted using principal component analysis (PCA) on HS-SPME/GC-MS patterns, separately collected from celery leaves and petioles, to assess similarity/dissimilarity in the flavor composition of the investigated varieties. PCA revealed a clear differentiation of wild-type celery from the cultivated varieties. Among the cultivated varieties, black celery “Sedano Nero di Torricella Peligna” exhibited a significantly different composition in volatile profile in both leaves and petioles compared to the white celery and the prevalent commercial variety. The chemical components of aroma, potentially useful for the classification of celery according to the variety/origin, were identified.

scholarly journals Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Quality Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Two Dimensional ◽  
Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

scholarly journals Characterization of Basil Volatile Fraction and Study of Its Agronomic Variation by ASCA

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3842
Author(s):  
Alessandro D’Alessandro ◽  
Daniele Ballestrieri ◽  
Lorenzo Strani ◽  
Marina Cocchi ◽  
Caterina Durante
Keyword(s):  
Food Industry ◽  
Principal Component ◽  
Component Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Combined Effects ◽  
A Posteriori ◽  
Aroma Profile ◽  
Simultaneous Component Analysis

Basil is a plant known worldwide for its culinary and health attributes. It counts more than a hundred and fifty species and many more chemo-types due to its easy cross-breeds. Each species and each chemo-type have a typical aroma pattern and selecting the proper one is crucial for the food industry. Twelve basil varieties have been studied over three years (2018–2020), as have four different cuts. To characterize the aroma profile, nine typical basil flavour molecules have been selected using a gas chromatography–mass spectrometry coupled with an olfactometer (GC–MS/O). The concentrations of the nine selected molecules were measured by an ultra-fast CG e-nose and Principal Component Analysis (PCA) was applied to detect possible differences among the samples. The PCA results highlighted differences between harvesting years, mainly for 2018, whereas no observable clusters were found concerning varieties and cuts, probably due to the combined effects of the investigated factors. For this reason, the ANOVA Simultaneous Component Analysis (ASCA) methodology was applied on a balanced a posteriori designed dataset. All the considered factors and interactions were statistically significant (p < 0.05) in explaining differences between the basil aroma profiles, with more relevant effects of variety and year.

scholarly journals Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2604
Author(s):  
Zhulin Wang ◽  
Rong Dou ◽  
Ruili Yang ◽  
Kun Cai ◽  
Congfa Li ◽  
...  
Keyword(s):  
Octanoic Acid ◽  
Solid Phase ◽  
Principal Component ◽  
Hexanoic Acid ◽  
Morinda Citrifolia ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Characteristics ◽  
Volatile Profiles ◽  
The Difference ◽  
Aroma Components

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

scholarly journals Characteristic Volatile Composition of Seven Seaweeds from the Yellow Sea of China

Marine Drugs ◽  
2021 ◽  
Vol 19 (4) ◽  
pp. 192
Author(s):  
Pengrui Wang ◽  
Jiapeng Chen ◽  
Lujing Chen ◽  
Li Shi ◽  
Hongbing Liu
Keyword(s):  
Yellow Sea ◽  
Solid Phase ◽  
Principal Component ◽  
Chemical Diversity ◽  
The Yellow Sea ◽  
Gas Chromatography Mass Spectrometry ◽  
Network Pharmacology ◽  
Receptor Interaction ◽  
Neuropsychiatric Diseases ◽  
Yellow Sea Of China

Plant volatile organic compounds (VOCs) represent a relatively wide class of secondary metabolites. The VOC profiles of seven seaweeds (Grateloupia filicina, Polysiphonia senticulosa, Callithamnion corymbosum, Sargassum thunbergii, Dictyota dichotoma, Enteromorpha prolifera and Ulva lactuca) from the Yellow Sea of China were investigated using multifiber headspace solid phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS), among them, the VOCs of three red algae Grateloupia filicina, Polysiphonia senticulosa, and Callithamnion corymbosum were first reported. Principal component analysis (PCA) was used to disclose characteristic categories and molecules of VOCs and network pharmacology was performed to predict potential biomedical utilization of candidate seaweeds. Aldehyde was found to be the most abundant VOC category in the present study and (E)-β-ionone was the only compound found to exist in all seven seaweeds. The chemical diversity of aldehydes in E. prolifera suggest its potential application in chemotaxonomy and hinted that divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber is more suitable for aldehyde extraction. VOCs in D. dichotoma were characterized as sesquiterpenes and diterpenes and the most relevant pharmacological pathway was the neuroactive ligand–receptor interaction pathway, which suggests that D. dichotoma may have certain preventive and therapeutic values in cancer, especially in lung cancer, in addition to neuropsychiatric diseases.

scholarly journals Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

Foods ◽  
2018 ◽  
Vol 7 (11) ◽  
pp. 175 ◽  
Author(s):  
Tibet Tangpao ◽  
Hsiao-Hang Chung ◽  
Sarana Sommano
Keyword(s):  
Mass Spectrometry ◽  
Essential Oils ◽  
Raw Materials ◽  
Principal Component ◽  
Methyl Eugenol ◽  
Gas Chromatography Mass Spectrometry ◽  
Ocimum Sanctum ◽  
Chemical Compositions ◽  
Ocimum Species ◽  
Holy Basil

The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of two Holy basil (Ocimum sanctum) varieties namely, white and red and other basil species, including Tree basil (O. gratissimum), Thai basil (O. basilicum var. thyrsiflorum), and Lemon basil (O. citriodorum). Oil physiochemical characteristics and volatile chromatograms from Gas Chromatography–Mass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions. Estragole, eugenol, and methyl eugenol were among the major volatiles found in the essential oils of these basil types. Classification by Principal Component Analysis (PCA) advised that these Ocimum spp. samples are grouped based on either the distinctive anise, citrus aroma (estragole, geranial and neral), or spice-like aroma (methyl eugenol, β-caryophyllene, and α-cubebene). The essential oils were also used for descriptive sensorial determination by five semi-trained panellists, using the following developed terms: anise, citrus, herb, spice, sweet, and woody. The panellists were able to differentiate essential oils of white Holy basil from red Holy basil based on the intensity of the anisic attribute, while the anise and citrus scents were detected as dominant in the Lemon basil, Tree basil, and Thai basil essential oils. The overall benefit from this research was the elucidation of aromatic qualities from Thai common Ocimum species in order to assess their potential as the raw materials for new food products.

scholarly journals Evaluation of evidence value of car primer using pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS) and chemometrics

2021 ◽  
Vol 15 (1) ◽  
pp. 43
Author(s):  
Raja Zubaidah Raja Sabaradin ◽  
Rozita Osman
Keyword(s):  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Clear Coat ◽  
Pyrolysis Gas ◽  
Paint Sample ◽  
Cathodic Electrodeposition ◽  
And Cluster Analysis ◽  
Evaluation Of Evidence ◽  
Paint Analysis ◽  
Cluster 2

The car paint system consisted of four different layers; namely cathodic electrodeposition (CED), primer, the basecoat, and clear coat. Each of these layers may offer valuable information in an analysis of car paint. However, the recovery of a small amount of car paint from a crime scene may not consist of all four layers. Thus, this study is conducted to evaluate the evidence value of car primer in the presence of basecoat and absence of clear coat. In this study, 80 car paint samples, consisting of eight different red basecoats and ten types of primers were analyzed using Py-GC-MS to evaluate the contribution of the primer layer in the analysis of car paint sample. The chromatographic dataset obtained was subjected to chemometric techniques namely principal component analysis (PCA) and cluster analysis (CA). 22 principal components were rendered from PCA with a total variance of 81.23%. CA’s three clusters are cluster 1 and 3 which was based on the shades of red basecoat while cluster 2 was based on the type of primer. This observation showed that the car primer might have a significant contribution to the analysis of car paint using Py-GC-MS. Keywords: Car primer, car paint analysis, Py-GC-MS, chemometric

scholarly journals Muscle and Serum Metabolomics for Different Chicken Breeds under Commercial Conditions by GC–MS

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2174
Author(s):  
Chengkeng Tan ◽  
Jinap Selamat ◽  
Nuzul Noorahya Jambari ◽  
Rashidah Sukor ◽  
Suganya Murugesu ◽  
...  
Keyword(s):  
Principal Component ◽  
Pectoralis Major ◽  
Untargeted Metabolomics ◽  
Gas Chromatography Mass Spectrometry ◽  
Serum Samples ◽  
Food Fraud ◽  
Village Chicken ◽  
Premium Price ◽  
Chicken Breeds ◽  
Serum Metabolomics

Globally, village chicken is popular and is known as a premium meat with a higher price. Food fraud can occur by selling other chicken breeds at a premium price in local markets. This study aimed to distinguish local village chicken from other chicken breeds available in the market, namely, colored broiler (Hubbard), broiler (Cobb), and spent laying hen (Dekalb) in pectoralis major and serum under commercial conditions using an untargeted metabolomics approach. Both pectoralis major and serum were analyzed using gas chromatography–mass spectrometry (GC–MS). The principal component analysis (PCA) results distinguished four different chicken breeds into three main groups for pectoralis major and serum. A total of 30 and 40 characteristic metabolites were identified for pectoralis major and serum, respectively. The four chicken breeds were characterized by the abundance of metabolites such as amino acids (L−glutamic acid, L−threonine, L−serine, L−leucine), organic acids (L−lactic acid, succinic acid, 3−hydroxybutyric acid), sugars (D−allose, D−glucose), sugar alcohols (myo−inositol), and fatty acids (linoleic acid). Our results suggest that an untargeted metabolomics approach using GC–MS and PCA could discriminate chicken breeds for pectoralis major and serum under commercial conditions. In this study, village chicken could only be distinguished from colored broiler (Hubbard) by serum samples.

scholarly journals Development of Profiling Methods for Contraband Firearm Volatile Odor Signatures

2022 ◽  
Vol 1 ◽  
Author(s):  
Kirsten Nettles ◽  
Cameron Ford ◽  
Paola A. Prada-Tiedemann
Keyword(s):  
Law Enforcement ◽  
National Security ◽  
Solid Phase ◽  
Headspace Analysis ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Security Threat ◽  
Local Law Enforcement ◽  
Mass Shooting ◽  
And Performance

The early detection and location of firearm threats is critical to the success of any law enforcement operation to prevent a mass shooting event or illegal transport of weapons. Prevention tactics such as firearm detection canines have been at the front line of security tools to combat this national security threat. Firearm detection canines go through rigorous training regimens to achieve reliability in the detection of firearms as their target odor source. Currently, there is no scientific foundation as to the chemical odor signature emitted from the actual firearm device that could aid in increased and more efficient canine training and performance protocols or a better understanding of the chemistry of firearm-related odorants for better source identification. This study provides a novel method application of solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) as a rapid system for the evaluation of odor profiles from firearm devices (loaded and unloaded). Samples included magazines (n = 30) and firearms (n = 15) acquired from the local law enforcement shooting range. Headspace analysis depicted five frequently occurring compounds across sample matrices including aldehydes such as nonanal, decanal, octanal and hydrocarbons tetradecane and tridecane. Statistical analysis via principal component analysis (PCA) highlighted a preliminary clustering differentiating unloaded firearms from both loaded/unloaded magazines and loaded firearm devices. These results highlight potential odor signature differences associated with different firearm components. The understanding of key odorants above a firearm will have an impact on national security efforts, thereby enhancing training regimens to better prepare canine teams for current threats in our communities.

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