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Food Odour (food + odour)
Selected AbstractsPaddlefish Polyodon spathula juveniles food searching behaviour evoked by natural food odourJOURNAL OF APPLIED ICHTHYOLOGY, Issue 6 2007A. O. Kasumyan Summary Using the behavioural bioassay, food search behaviour was investigated in paddlefish Polyodon spathula juveniles (2.3, 3.0, 5.0, 15.0 and 35.0 cm TL; and 16, 23, 35, 50 and 130 days post-hatch respectively) evoked by Daphnia water extracts. Main characteristics of this behaviour were increased swimming speed, sinking to the lower water layer, short and straight trajectories in the odour cloud and opening of the mouth. These responses were seldom clearly pronounced and had a fairly short time-pattern. Biting and snapping, common in food search by many other species, were never observed. Ability to respond to food odour developed at the beginning of exogenous feeding. Olfactory sensitivity of P. spathula to natural food extract was relatively low, 10,1,10,2 g L,1, 2,3 orders of magnitude lower than in some sturgeons. It was concluded that olfaction plays a minor role in the food search behaviour of paddlefish. [source] Evidence of a rheotactic component in the odour search behaviour of freshwater eelsJOURNAL OF FISH BIOLOGY, Issue 3 2003A. G. Carton The detection of food odour by the freshwater eels, Anguilla australis and Anguilla dieffenbachii released a behavioural response to flow that resulted in direct upstream movement toward the odour source. Changes in various orientation parameters were observed as eels neared the source. Eels had substantially lower swimming velocities and considerably more variable heading and course angles close to the odour source (,0·9 m) than further away (>0·9 m). Observed changes in orientation parameters were primarily due to changes in the behaviour of a searcher following odour loss. Cross-stream movements were initiated when the eel moved beyond the lateral margins of the odour plume. The behavioural switch from odour-conditioned rheotaxis to cross-stream casting following odour loss occurred more frequently close to the odour source where the plume was most narrow. Odour-conditioned rheotaxis enables the searcher to move quickly and efficiently toward the odour source without the need to extract directional information from a highly intermittent and complex chemical signal. [source] Olfactory properties of straight-chain undecan -x- ones, undecan -x- ols (x = 2,6) and their derivativesFLAVOUR AND FRAGRANCE JOURNAL, Issue 3 2008Julia Gibka Abstract A series of undecan -x- ones (x = 2,6) was used as starting material in the synthesis of ethylene and propylene acetals, undecanols and their acetates. Undec-3-yl and undec-6-yl acetates, ethylene acetal of undecan-3-one and propylene acetals of undecan -x- ones (x = 2,5) have not yet been described. The odour properties for all the synthesized compounds have been determined. They have pleasant, fruity, herbaceous odours that can be described as food odours. The most valuable groups of compounds are ketones and their acetals, which have intense, pleasant, fruity, vegetable, spicy or herbaceous odours. In the case of alcohols, mild odours dominate with fruity, wooden or floral notes. All acetates have faint or mild fatty-soapy odours. A correlation between the structure of the studied compounds and their odours has been found. Fruity odours appear among ketones and alcohols when a shift of the functional group from position 2 to the middle of the molecule occurs. In the studied ethylene and propylene acetals this shift strengthens their vegetable and spicy odours, respectively. Copyright © 2008 John Wiley & Sons, Ltd. [source] | ||||||||||