Volatile plant secondary metabolites are detected by the highly sensitive olfactory system
employed by insects to locate suitable plants as hosts and to avoid unsuitable hosts …

Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced
from any fermentable sugary substrate by various fermentation methods. The final vinegar …

In nature, the fruit fly D rosophila melanogaster is attracted to fermenting fruit. Micro‐
organisms like S accharomyces yeasts growing on fruit occupy a commonly overlooked …

Fruit flies are attracted by a diversity of odors that signal the presence of food, potential
mates, or attractive egg-laying sites. Most Drosophila olfactory neurons express two types of …

The oriental fruit fly Bactrocera dorsalis (Hendel) is a notorious pest of fruit crops. Gravid
females locate suitable oviposition sites by detecting host plant volatiles. Here, we …

Fruitflies show robust attraction to food odours, which usually excite several glomeruli. To
understand how the representation of such odours leads to behaviour, we used genetic …

Background For a fruit fly, locating fermenting fruit where it can feed, find mates, and lay
eggs is an essential and difficult task requiring the integration of olfactory and visual cues …

Recommendations for monitoring spotted wing drosophila (SWD) Drosophila suzukii
(Matsumura) are to use either vinegar or wine as a bait for traps. Traps baited with vinegar …

Previous studies suggest that olfactory cues from damaged and fermented fruits play
important roles in resource recognition of polyphagous spotted wing Drosophila flies (SWD) …

BACKGROUND A mixture of wine and vinegar is more attractive than wine or vinegar to
spotted wing drosophila, Drosophila suzukii (Matsumura)(Diptera: Drosophilidae), and …