6 Biochemical and Physiological Aspects of Animal
Downloaded by UNIV OF CALIFORNIA SANTA BARBARA on May 26, 2018 | https://pubs.acs.org Publication Date: February 2, 1978 | doi: 10.1021/bk-1978-0067.ch006
Behavior: Taste and Smell G.V.ODELL,J.E.HALL, andW.E.McMURPHY Departments of Biochemistry and Agronomy, Oklahoma Agricultural Experiment Station, Oklahoma State University, Stillwater, OK 74074 J.E.McCROSKEY Department of Animal Sciences, University of Idaho, Moscow,ID83843 Considerable data has accumulated on the behavior o f animals to s p e c i f i c chemicals. The i n t r o d u c t i o n of certain chemicals i n t o the animals area will produce a p r e d i c t a b l e behavior response such as r e p r o d u c t i o n , f e e d i n g , alarm, attraction, r e p e l l e n c e or defense. Taste and s m e l l by animals will be the two p h y s i o l o g i c a l d e t e c t i o n routes considered in this paper. An e x c e l l e n t review on sensory r e c e p t i o n covers the literature up to the e a r l y seventies as Vol. 17 o f the s e r i e s M o l e c u l a r Biology Biochemistry B i o p h y s i c s ( 1 ) . The e d i t o r V i n n i k o v and c o - e d i t o r s Kleinzeller, Springer and Wittman has covered the reported research on c y t o l o g y , molecular mechanisms and e v o l u t i o n of vision, t a s t e , s m e l l , hearing and g r a v i t y r e c e p t i o n . Many classical molecular b i o l o g y , b i o c h e m i s t r y and b i o p h y s i c a l experiments a r e reviewed (1) (Table I). As s t a t e d earlier, t a s t e , chemicals that initiate a gustatory response, and s m e l l , chemicals that f u n c t i o n as odorant molecules have been e x t e n s i v e l y s t u d i e d , first w i t h arthropods and more r e c e n t l y w i t h v e r t e b r a t e s . Since the development o f very efficient s e p a r a t i o n techniques and h i g h s e n s i t i v e d e t e c t i o n systems, we a r e no longer l i m i t e d to t a s t e panels and t h r e s h o l d odor d e t e c t i o n by humans. Table I shows some examples of the behavior response as shown by certain species f o r a specific chemical. This very l i m i t e d l i s t does not i n c l u d e m i g r a t i o n s , rhythms and many primary s e c r e t o r y processes i n i t i a t e d by a p h y s i c a l or chemical s t i m u l u s . C e r t a i n m i g r a t i o n s are i n i t i a t e d by chemical stimuli. Rhythms of organisms may be i n i t i a t e d by p h y s i c a l changes but secondary chemical processes are d e f i n i t e l y i n v o l v e d . Glandular s e c r e t i o n s such as s a l i v a t i o n and many others r e s u l t from chemical odorant molecules o r gustatory s t i m u l i . Taste V i n n i k o v (1) c r e d i t s Lomonosov (2) w i t h d i s t i n g u i s h i n g seven d i f f e r e n t t a s t e sensations — "1. a c i d , as i n v i n e g a r ; 2. c a u s t i c , as i n g r a i n a l c o h o l ; 3. sweet, as i n honey; 4. b i t t e r , as i n t a r ; ©
0-8412-0404-7/78/47-067-092$05.00/0
Bullard; Flavor Chemistry of Animal Foods ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
Downloaded by UNIV OF CALIFORNIA SANTA BARBARA on May 26, 2018 | https://pubs.acs.org Publication Date: February 2, 1978 | doi: 10.1021/bk-1978-0067.ch006
6.
ODELL ET AL.
93
Taste and Smell
Table I Species Response t o Gustatory and O l f a c t o r y Chemical S t i m u l i Response or Condition
Species
Chemicals or Substance
Feeding
Deer, Antelope, C a t t l e Herbivores
Essential o i l s Tannins
Reproduction
Deer Rodents
Muskone C e r t a i n grass odors (food supply)
Alarm
Deer, Antelope
Predator body odor (low molecular weight organic a c i d s )
T e r r i t o r i a l markers
Deer, Coyote, Wolf
Gland s e c r e t i o n s
Defense
Skunk, C i v e t c a t
Gland S e c r e t i o n s (skunk o i l )
Insects
Plant v o l a t i l e s (essential o i l s ) Nepetalactone (catnip)
Attractants
Cats Repellants
Insects Humans
Plant v o l a t i l e s Cadaverine, putrescine, H S (amines) 2
Death
Mammals
Amines as above
Bullard; Flavor Chemistry of Animal Foods ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
FLAVOR CHEMISTRY OF ANIMAL FOODS
94
5. s a l t y , as i n s a l t ; 6. pungent, as i n w i l d r a d i s h ; 7. sour, as i n unripe f r u i t — . With v e r t e b r a t e s a c i d , s a l t , sweet and b i t t e r can be perceived w i t h s p e c i f i c chemcials. Table I I shows the c l a s s i f i c a t i o n o f gustatory substances as made by most researchers. 1 1
Table I I Downloaded by UNIV OF CALIFORNIA SANTA BARBARA on May 26, 2018 | https://pubs.acs.org Publication Date: February 2, 1978 | doi: 10.1021/bk-1978-0067.ch006
Gustatory S e n s i t i v i t y o f Vertebrates and Some I n v e r t e b r a t e s Lomonosov Ref. 2
Other ^ Researchers*
Sweet
Sweet
C o o l i n g (menthol)
Sour
Sour (acid)
Salt
Salt
Commonly Accepted
(sugar)
Burning
(salt) Biting
Bitter
(aminoethanol) 1* (vanillin)
B i t t e r (quinine, a l k a l o i d s ) Caustic (ethyl alcohol) Pungent ( w i l d r a d i s h )
^Personal Communication ^Reference 7 The s t r u c t u r a l o r g a n i z a t i o n o f the g u s t a t o r y receptor c e l l s and t h e i r l o c a t i o n i n mammals i s w e l l described i n V i n n i k o v s review. Farbman's (3) diagram shows the stages o f development of the t a s t e bud w h i l e Murray (4) shows t a s t e buds a r e o v a l (or bulbous) i n shape and t h e i r lengths and widths a r e described. I n the I960's researchers i s o l a t e d a " s w e e t - s e n s i t i v e " p r o t e i n from t a s t e receptor c e l l s l o c a t e d i n the p o s t e r i o r p o r t i o n of p o r c i n e and bovine tongue, D a s t o l i and P r i c e ( 5 ) . The i n t e r a c t i o n of the sweet s e n s i t i v e p r o t e i n w i t h f r u c t o s e shows a s t r a i g h t l i n e assoc i a t i o n to form a complex ( 5 ) . V i n n i k o v (1) suggests more research by modern techniques i s needed on the s w e e t - s e n s i t i v e p r o t e i n as the reported molecular weight o f 152,000 (6) seems t o be w e l l e s t a b l i s h e d . I t i s t h i s author's views that t h i s may be a subunit p r o t e i n i f one considers the s t a t e o f research on the a c e t y l c h o l i n e r e c e p t o r . A f f i n i t y chromatography may be u s e f u l i n f u t u r e research on receptor p r o t e i n s even though homogeneity i s w e l l e s t a b l i s h e d f o r the s w e e t - s e n s i t i v e p r o t e i n . A b i t t e r s e n s i t i v e p r o t e i n has been i s o l a t e d and s t u d i e d by D a s t o l i e t a l . (6). This p r o t e i n was from the p o s t e r i o r t a s t e buds o f the p o r c i n e tongue and the i n t e r a c t i o n c h a r a c t e r i s t i c s w i t h four b i t t e r compounds was made. A l a r g e number of compounds i n the sweet, s a l t , sour and b i t t e r c l a s s a r e l i s t e d by V i n n i k o v (1). The e f f e c t s of the a d d i t i o n o r n a t u r a l presence of c e r t a i n components i n p l a n t s has been shown t o determine feeding s t i m u l u s . Hedin e t a l . (7) 1
Bullard; Flavor Chemistry of Animal Foods ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
Downloaded by UNIV OF CALIFORNIA SANTA BARBARA on May 26, 2018 | https://pubs.acs.org Publication Date: February 2, 1978 | doi: 10.1021/bk-1978-0067.ch006
6.
ODELL ET AL.
Taste and Smell
95
r e c e n t l y compiled the f e e d i n g a c t i v i t y o f f l a v o n o i d compounds (7) and many other organics f o r the b o l l w e e v i l . Formulation of a s t i m u l a n t f e e d i n g mixture was made and no s i n g l e component was e f f e c t i v e but 52 of 286 compounds bioassayed e l i c i t e d s u b s t a n t i a l f e e d i n g a c t i v i t y . Hedin et a l . have a l s o t a b u l a t e d compound, f l a v o r and odor i n t h e i r review ( 7 ) . Very r e c e n t l y work by Berger _e_t a l . (8) shows p h e n o l i c p l a n t substances, n a t u r a l l y o c c u r r i n g cinnamic a c i d and v i n y l phenols i n h i b i t r e p r o d u c t i o n i n Microtus montanus. This same group of workers (9) have t r i g g e r e d a r e p r o d u c t i v e response i n the same organism by p l a c i n g f r e s h green wheat grass i n a nonbreeding p o p u l a t i o n . This could be an o l f a c t o r y response as w e l l as g u s t a t o r y . McMurphy (10) observed "young forage i s more p a l a t a b l e , more d i g e s t i b l e , g r e a t e r i n percent crude p r o t e i n , g r e a t e r i n d i g e s t i b l e energy and consumed i n g r e a t e r q u a n t i t i e s than o l d e r forages." This author would suggest t h i s i s t r u e f o r most h e r b i v o r e s . I n Oklahoma there i s " N a t i v e " and "Introduced" grass s p e c i e s . The chemical composition of the n a t i v e grasses i n C e n t r a l Oklahoma has been compiled by W a l l e r et a l . (11) f o r a p e r i o d from 1947 to 1962 and provides a b a s i s f o r f u r t h e r study on gustatory response. An approach u s i n g modern s e p a r a t i o n techniques on grass preference by c a t t l e i s shown i n Tables V through V I I I . Table I I I d e s c r i b e s a gas l i q u i d column, d e t e c t o r , c o n d i t i o n s and instrument used t o separate and detect the compounds of Oklahoma n a t i v e and i n t r o d u c e d grasses. The preference was determined by hand c l i p p i n g p o r t i o n s and p l a c i n g the grasses i n c a t t l e dry feed l o t s . The grasses were a t a peak l u s h p e r i o d so t a s t e and odor were i n v o l v e d . Tables IV, V, and VI show the g r a s s , e s s e n t i a l o i l y i e l d (by d i s t i l l a t i o n and e x t r a c t i o n ) preference by c a t t l e and the number of compounds observed. Taste could not be separated from odor i n t h i s l i m i t e d study but we do see a "low p r e f e r e n c e " f o r grasses h i g h i n v o l a t i l e e s s e n t i a l o i l s . One can s p e c u l a t e the nightshade p l a n t was not consumed due to t o x i c compounds present. This a l s o suggests overgrazing o f pastures w i l l g i v e the l e s s d e s i r a b l e p l a n t s an advantage. V i n n i k o v (1) concludes the t a s t e o f s a l t s depends on the c a t i o n and anion, sour o r a c i d s t i m u l u s of the hydrogen i o n , sweet and b i t t e r on i n t r a m o l e c u l a r s h i f t s of p r o t e i n r e c e p t o r s and gustatory substance complexes. He approaches the problem from a molecular b a s i s of both substance and r e c e p t o r . Exact behavior to t a s t e has covered mostly f e e d i n g and r e p r o d u c t i o n i n t h i s paper and much more f i e l d and l a b o r a t o r y research i s needed on s p e c i f i c animal s p e c i e s .
Bullard; Flavor Chemistry of Animal Foods ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
FLAVOR CHEMISTRY OF ANIMAL FOODS
PRIMARY
PRIMARY
ODOR
TABLE
III
ODORS
AND
CHEMICAL
Downloaded by UNIV OF CALIFORNIA SANTA BARBARA on May 26, 2018 | https://pubs.acs.org Publication Date: February 2, 1978 | doi: 10.1021/bk-1978-0067.ch006
CAMPHORACEOUS
MOTH
CAMPHOR
PHENYLETHYL
FLORAL
ETHYL
PUNGENT
MINT
DRY
FLUID
VINEGAR
ACID
TABLE
CANDY
CLEANING
BAD
BUTYLMERCAPTAN
ODOR
OIL
ROSES
METHYL
DICHLORIDE
FORMIC
PUTRID
ROOT
CARBINOL
ETHYLENE
ETHERAL
REPELLANT
ANGELICA
METHONE
PEPPERMINTY
EGG
IV
SENSATION
PRIMARY
ET
SUBSTANCE
EXAMPLE
PENTADECANOLACTONE
MUSKY
AMOORE
EXAMPLES
ODORS
AL.
VIA
HEDIN
ET
AL.
VINNIKOV
CAMPHORACEOUS
CAMPHORACEOUS
(1,8-CINEOLE)
PUNGENT
PUNGENT
(BENZYLAMINE)
ETHEREAL
AROMATIC
FLORAL
FLORAL
(STYRENEGLYCOL)
(FERULIC
ACID)
(METHONE)
MINTY
PEPPERMINTY
MUSKY
MUSKY
PUTRID
PUTRID
(H S
SWEATY
(ALPHA-KETOBUTYRIC
(CYCLOPENTADECANONE)
2
OR
NICOTINE)
ACID)
Bullard; Flavor Chemistry of Animal Foods ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
ODELL ET AL.
Taste and Smell
TABLE V
COLUMN
Downloaded by UNIV OF CALIFORNIA SANTA BARBARA on May 26, 2018 | https://pubs.acs.org Publication Date: February 2, 1978 | doi: 10.1021/bk-1978-0067.ch006
Column 4 % Injector
DESCRIPTION
OV-17 on
GC-Q;
2 4 ' X 1/4",
Detector
temp.
260° C. ( H
Flame )
temp.
120° C
Helium
flow,
4 3 ml / min ( gauge
Instrument, size
to
2
Column
Sample
Glass
temp. 180° C.
200° C.
Barber - Coleman, 3 pi
of
at
Series
concentrated
l°C./min.
setting 7 0 ) 5000
ether
soin.
Τ Λ Β Ι Ι VI
OIL
YIELD AND COMPOUNDS OBSERVED WITH SELECTED GRASSES
Common Name Marestail Prairie
Threeawn
Preference
Oil Isolated mg/kg
Compounds Observed
Low
2297
55
Low
67
64
Low
2730
51
Silver Leaf Nightshade
Low
99
54
Piper
High
30
63
Mod
39
59
Low
35
55
Louisiana
Sweet T. E.
Sagewort
Sudangrass Sudangrass Haygrazer
Broomweed
Very
Low
3851
44
Bullard; Flavor Chemistry of Animal Foods ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
FLAVOR CHEMISTRY OF ANIMAL FOODS
TABLE V I I
Downloaded by UNIV OF CALIFORNIA SANTA BARBARA on May 26, 2018 | https://pubs.acs.org Publication Date: February 2, 1978 | doi: 10.1021/bk-1978-0067.ch006
ESSENTIAL OIL YIELD AND COMPOUNDS OBSERVED WITH S E L E C T E D G R A S S E S
Sample Description Big
Bluestem
Switch Little
grass Bluestem
Weeping
lovegrass
Johnson
grass
Prairie
Threeawn
Western Caucasian
Ragweed Bluestem
Preference
Oil Isolated mg/kg
Compounds Observed 64
High
17
25
58
High
33
48
59
69
58
62
High
65
Low Very
High
Low (Fair to) Low "Medium"
71 81
55
181
70
67
64
1524
56
37
60
TABLF V I I Ï
ESSENTIAL OIL YIELD AND COMPOUNDS O B S E R V E D WITH S E L E C T E D GRASSES
Sample Description
Preference
Oil Isolated mg/kg
Compounds Observed 63
S-Blend
Low
178
M-Blend
Low
277
69
LL-Blend
High
375
59
L-Blend I - Blend
High No Data
189
62
938
52
Bullard; Flavor Chemistry of Animal Foods ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
6.
ODELL ET AL.
Taste and Smell
99
Downloaded by UNIV OF CALIFORNIA SANTA BARBARA on May 26, 2018 | https://pubs.acs.org Publication Date: February 2, 1978 | doi: 10.1021/bk-1978-0067.ch006
Smell Again V i n n i k o v (1) presents a review on t h i s s u b j e c t a t the molecular l e v e l . F u n c t i o n of the o l f a c t o r y organ i s suggested as a simple d i f f u s i o n of odorant molecules — "wafted around by a i r c u r r e n t s " — as they are v o l a t i l e . I n t e r a c t i o n w i t h r e c e p t o r s i n the o l f a c t o r y r e g i o n t r a n s m i t s an impulse to the c e n t r a l nervous system. One important p o i n t on s m e l l i s t h a t j u s t as w i t h t a s t e molecules of d i f f e r e n t s t r u c t u r e s , o f t e n t o t a l l y d i f f e r e n t molecules, have the same or d i f f e r e n t s m e l l . An example of rose odor i n r e f e r e n c e (1) s i t e s the work of Wright (12) where rosetone, phenylethanol, g e r a n i o l and p e l a r g o l are compounds w i t h v e r y d i f f e r e n t s t r u c t u r e s but the same s m e l l . He a l s o a t t r i b u t e s camphor s m e l l to camphor, chloroethane and e t h y l - t e r t - b u t y l ether (12). Other r e s e a r c h of t h i s type would be odorant molecules of s i m i l a r s t r u c t u r e w i t h a d i f f e r e n t o l f a c t o r y response. I n 1929 Braun (13) s t u d i e d a s e r i e s of ketones where the c a r b o n y l moved from carbon two through carbon s i x of an eleven carbon ketone. The odor ranged from rue to f r u i t y f o r d i p e n t y l ketone. These observations do not d i r e c t l y r e l a t e to behavior as t a b u l a t e d i n Table I of t h i s paper but are important on s t r u c t u r e and s m e l l . Table I I I covers a l i s t of primary odors w i t h examples (1,7). The l i s t i n g i s c u r r e n t but animal behavior i s s t i l l not covered. Amoore (14) a l s o l i s t s primary odors and chemical examples w i t h substance t a b u l a t e d i n Table IV. Amoore et a l . a r t i c l e presents the concept of o l f a c t o r y r e c e p t o r s i t e s i n t o which molecules must f i t to g i v e the odor response. A molecule could f i t one or more s i t e ( s ) to show a v a r i a b l e odor combination (14). E s s e n t i a l o i l s or v o l a t i l e o r g a n i c s of p l a n t s has a l r e a d y been shown to a f f e c t f e e d i n g , choice of food and r e p r o d u c t i o n . There i s no q u e s t i o n that organic v o l a t i l e s are r e p e l l e n t s , a t t r a c t a n t s , alarm, defense and other behavior s t i m u l i f o r animals. The word "pheremone" i n d i c a t e s a chemical t h a t e l i c i t s a s p e c i f i c animal response through o l f a c t o r y s t i m u l u s (14, 15). The f e l i n e a t t r a c t a n t , nepetalactone, has been thoroughly s t u d i e d as to s t r u c t u r e , occurrence and metabolism by W a l l e r and coworkers (16). The b i o l o g i c a l a c t i v e component i s a b i c y c l i c monoterpene l a c t o n e found i n Nepeta c a t a r i a w i t h the common name c a t n i p (17). An alarm substance has been found by the same group f o r ants (18). The i r i d o l a c t o n e s could be c l a s s e d as defense chemicals f o r t h i s s o c i e t y i n s e c t and i s s t r u c t u r a l l y r e l a t e d to c a t n i p . Another ant uses 6-methyl-5-hepten-2-one. F i e l d observers are w e l l aware of alarm substances from predators that are a i r b o r n e o r g a n i c s . Low molecular weight o r g a n i c a c i d s (sweaty), aldehydes, ketones, a l c o h o l s and amines could serve. Many a t t r a c t a n t s have been r e p o r t e d f o r i n s e c t s and would be d i f f i c u l t to d i s t i n g u i s h from t e r r i t o r i a l markers (muskone-musk
Bullard; Flavor Chemistry of Animal Foods ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
100
FLAVOR CHEMISTRY OF ANIMAL FOODS
Downloaded by UNIV OF CALIFORNIA SANTA BARBARA on May 26, 2018 | https://pubs.acs.org Publication Date: February 2, 1978 | doi: 10.1021/bk-1978-0067.ch006
deer and c i v e t o n e f o r c i v e t c a t s ) . Reproduction, a t t r a c t a n t s and t e r r i t o r i a l markers become one i n these cases. I t i s a l s o o f i n t e r e s t that the p u t r i d amines of dead animals become feeding a t t r a c t a n t s f o r bear, raccoons, opossum and perhaps buzzards. C a r r i o n b e e t l e s a r e a t t r a c t e d to dead animals. Again V i n n i k o v (1) has thoroughly reviewed the p h y s i o l o g i c a l s t r u c t u r e of the o l f a c t o r y system i n mammals and arthropods. In c o n c l u s i o n we must say the o l f a c t o r y system ranks above gustatory s t i m u l i i n animal behavior. T h i s author w i l l c l o s e with a p o l o g i e s to the many r e s e a r c h e r s whose r e p o r t s were not i n c l u d e d i n t h i s b r i e f review. Other p a r t i c i p a n t s i n t h i s symposium w i l l cover much of t h i s work. Literature Cited (1)
(2) (3) (4) (5) (6) (7) (8) (9) (10)
(11)
(12) (13) (14)
(15) (16) (17)
V i n n i k o v , Ya. V., M o l e c u l a r B i o l o g y Biochemistry and B i o p h y s i c s , V o l . 17. Sensory Reception, S p r i n g e r - V e r l a g , New York, 1974 Chapters V and V I . Lomonosov, --via r e f e r e n c e (1) 1752-1757 L e c t u r e notes. Farbman, A. I . , Developm. Biol. 11, 110 (1965a). Murray, R. G. and Murray, Α., Jour. of U l t r a s t r u c t u r e Res. 19, 337 (1967). D a s t e l i , F. R. and P r i e c , S. Science 154, 905 (1966). D a s t o l i , F. R., Lopickes, D., P r i c e , S., Biochemistry 7, 1160 (1968). Hedin, P. Α., M i l e s , L. R., Thompson, A. C. and Minyard, J . P. Jour. Ag. and Food Chem. 16, 505-513 (1968). Berger, P. J . , Sanders, Ε. Η., Gardner, P. D., and Negus, N. C., Science 195, 575-577 (1977). Negus, N. C. and Berger, P. J . , Science 196, 1230-1231 (1977). McMurphey, W. E. "The Grasses and Grasslands of Oklahoma", Annals of the Oklahoma Academy of Science, E d i t o r s J . R. Estes and R. J . Tyrl, P u b l . Robert Noble Res. Fdn., Ardmore, Okla., 1976. W a l l e r , G. R., Morrison, R. D. and Nelson, A. B. "Chemical Composition o f Native Grasses in C e n t r a l Oklahoma from 1947 to 1962", B u l l e t i n B-697, Oklahoma A g r i c u l t u r e Expt. S t a . , S t i l l w a t e r , Okla., 1976. Wright, R. Η., "The Science of Smell", A l l e n & Unwin, London 1964. Braun, J . V., Kroper, Η., Wienhaus, Η., Ber. Dtsch. Chem. Ges. 62, 2880 (1929). Amoore, J . Ε., Johnston, J . W., and Rubin, Μ., "The S t e r o chemical Theory of Odor", Scientific American, Feb. 1964, W. H. Freeman and Co., San F r a n c i s c o . Wilson, E. 0., "Pheromones", Scientific American, May 1963, W. H. Freeman and Co., San F r a n c i s c o . W a l l e r , G. R., P r i c e , G. Η., and M i t c h e l l , E. D., Science 164, 1281-1282 (1969). Regnier, F. E., Eisenbraun, Ε. J . and W a l l e r , G. R., Phyto-
Bullard; Flavor Chemistry of Animal Foods ACS Symposium Series; American Chemical Society: Washington, DC, 1978.
6.
ODELL ET AL.
(18)
Taste and Smell
101
chemistry 6, 1271 ( 1 9 6 7 ) . McGurk, D. J . , F r o s t , J . , Waller, G. R., Eisenbraun, E. J . , V i c k , Κ., Drew, W. A. and Young, J . , J . Insect P h y s i o l . 1 4 , 841-845
(1968).
Downloaded by UNIV OF CALIFORNIA SANTA BARBARA on May 26, 2018 | https://pubs.acs.org Publication Date: February 2, 1978 | doi: 10.1021/bk-1978-0067.ch006
RECEIVED October 25, 1977.
Bullard; Flavor Chemistry of Animal Foods ACS Symposium Series; American Chemical Society: Washington, DC, 1978.