Analysis of extracted and volatile components in blackstrap molasses feed as candidate house fly attractants

Prediction of Volatile Components Retention Time in Blackstrap Molasses by Least‐Squares Support Vector Machine

“…The positive regression coefficient indicating that the larger the value of this descriptor is, the higher the retention index (RT) of the compound, the harder the volatility is, which is in agreement with the reference [26].…”

“…The dataset for this investigation was extracted from a recent work reported by Quinn et al [26]. Hexane and diethyl ether extracts of blackstrap molasses produced a large number of compounds with widely differing organic structures including substituted phenols, nitrogen and oxygen heterocycles, carboxylic acids, and many other organic compounds.…”

“…In this investigation, LS-SVM was used to train and build the models by using the properties of the volatile compounds in blackstrap molasses as input to predict RT and the satisfactory results were obtained. In this work, LS-SVM, as a novel machine learning technique, was used to investigate QSPR of the RT of a series of volatile compounds in blackstrap molasses [26].…”

Attractants for the Green June Beetle (Coleoptera: Scarabaeidae)

“…Yeast fermentation volatiles that have been identiÞed from grapes (Escudero et al 2004, Howard et al 2005, Satora et al 2008, molasses (Quinn et al 2007), and peach (Nout andBartelt 1998, Bartelt andHossain 2006) include alcohols (ethanol, methyl octanoate, ethyl octanoate, 1-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, hexanol, phenethyl alcohol); esters (methyl acetate, ethyl acetate, propyl acetate, 2-methylpropyl acetate, 3-methylbutyl acetate, ethyl hexanoate, Z-3-hexenyl acetate); acetaldehyde; acetic acid; and a ketone (3-hydroxy-2-butanone). In our study, SPME-GC analysis determined that green June beetles feeding on fermenting apple produced elevated amounts of ethanol, acetic acid, ethyl acetate, as well as larger compounds: 3-methyl-1-butanol, 3-methyl-1-butanol acetate, 3-hydroxy-2-butanone, 1-hexyl acetate, 2-phenylethyl acetate, and cyclohexanecarboxylic acid ethyl ester (Fig.…”

A framework for identifying characteristic odor compounds in municipal wastewater effluent

“…Fragrant odorants have been studied extensively in the food and fragrance industries. These studies indicate that odors are often produced by moderately high molecular weight alkyl or aromatic aldehydes and ketones (Quinn et al, 2007, Lermussieau et al, 2001, Molimard and Spinnler, 1996. Based on comparison of peaks with the NIST library mass spectral search, the sweet odors at 18.3 min (Peak 13) was determined to be vanillin (>60% match probability) while the anise odor detected at 22.6 min (Peak 15) was a related compound, 5-hydroxyvanillin (>80% match probability).…”