Geraldine A. Wright

Intensity and the ratios of compounds in the scent of snapdragon flowers affect scent discrimination by honeybees (Apis mellifera)

Floral scent is used by pollinators during foraging to identify and discriminate among flowers. The ability to discriminate among scents may depend on both scent intensity and the ratios of the concentrations of the volatile compounds of a complex mixture rather than on the presence of a few compounds. We used four scent-emitting cultivars of snapdragon (Antirrhinum majus) to test this hypothesis by examining the ability of honeybees to differentiate among their scents. Each cultivar produced three monoterpenes (myrcene, E-β-ocimene, and linalool) and five phenylpropanoids (methylbenzoate, acetophenone, dimethoxytoluene, cis-methylcinnamate, and trans-methylcinnamate). Cultivars were reliably classified by their scents in a canonical discriminant analysis. Honeybees were unable to discriminate among the scents of flowers of the same cultivar in our assay. The ability of honeybees to discriminate among the scents of different cultivars was a function of the intensity of the floral scent. Discrimination was also correlated to the distance among the scents described by the discriminant analysis; the cultivars that had the greatest differences observed in the discriminant analysis were the easiest to discriminate. Our results show that honeybees are capable of using all of the floral volatiles to discriminate subtle differences in scent.

Ability of Honeybee, Apis mellifera, to Detect and Discriminate Odors of Varieties of Canola (Brassica rapa and Brassica napus) and Snapdragon Flowers (Antirrhinum majus)

Honeybees (Apis mellifera) use odors to identify and discriminate among flowers during foraging. This series of experiments examined the ability of bees to detect and discriminate among the floral odors of different varieties of two species of canola (Brassica rapa and Brassica napus) and also among three varieties of snapdragons (Antirhinnum majus). Individual worker honeybees were trained using a proboscis extension assay. The ability of bees to distinguish a floral odor from an air stimulus during training increased as the number of flowers used during training increased. Bees conditioned to the odor of one variety of flower were asked to discriminate it from the odors of other flowers in two different training assays. Bees were unable to discriminate among flowers at the level of variety in a randomized presentation of a reinforced floral odor and an unreinforced floral odor. In the second type of assay, bees were trained with one floral variety for 40 trials without reinforcement and then tested with the same variety or with other varieties and species. If a bee had been trained with a variety of canola, it was unable to differentiate the odor of one canola flower from the odor of other canola flowers, but it could differentiate canola from the odor of a snapdragon flower. Bees trained with the odor of snapdragon flowers readily differentiated the odor of one variety of a snapdragon from the odor of other varieties of snapdragons and also canola flowers. Our study suggests that both intensity and odor quality affect the ability of honeybees to differentiate among floral perfumes.

Odour concentration affects odour identity in honeybees

The fact that most types of sensory stimuli occur naturally over a large range of intensities is a challenge to early sensory processing. Sensory mechanisms appear to be optimized to extract perceptually significant stimulus fluctuations that can be analysed in a manner largely independent of the absolute stimulus intensity. This general principle may not, however, extend to olfaction; many studies have suggested that olfactory stimuli are not perceptually invariant with respect to odour intensity. For many animals, absolute odour intensity may be a feature in itself, such that it forms a part of odour identity and thus plays an important role in discrimination alongside other odour properties such as the molecular identity of the odorant. The experiments with honeybees reported here show a departure from odour-concentration invariance and are consistent with a lower-concentration regime in which odour concentration contributes to overall odour identity and a higher-concentration regime in which it may not. We argue that this could be a natural consequence of odour coding and suggest how an ‘intensity feature’ might be useful to the honeybee in natural odour detection and discrimination.

Variation in complex olfactory stimuli and its influence on odour recognition.

Natural olfactory stimuli are often complex and highly variable. The olfactory systems of animals are likely to have evolved to use specific features of olfactory stimuli for identification and discrimination. Here, we train honeybees to learn chemically defined odorant mixtures that systematically vary from trial to trial and then examine how they generalize to each odorant present in the mixture. An odorant that was present at a constant concentration in a mixture becomes more representative of the mixture than other variable odorants. We also show that both variation and intensity of a complex olfactory stimulus affect the rate of generalization by honeybees to subsequent olfactory stimuli. These results have implications for the way that all animals perceive and attend to features of olfactory stimuli.

The feeding behaviour of Schistocerca gregaria, the desert locust, on two starch mutants of Arabidopsis thaliana

Summary.Schistocerca gregaria, the desert locust, has been shown to regulate its dietary intake with respect to specific macronutrients in synthetic foods. This study examined the nutrients in the leaves of two starch mutants of Arabidopsis thaliana, and then compared the feeding behaviour of locusts on the two starch mutants. The high-starch mutant had c. 25 times more starch than the no-starch mutant. Newly molted 5th stadium locusts were preconditioned for 3 days on one of the mutants, and then observed for 90 min while exposed to the same or the alternative mutant. Locusts pretreated with the no-starch mutant fed longer during the first meal on high-starch mutants, spent more time feeding, and had the smaller latency to begin a meal when compared to the locusts pretreated on the high-starch mutant. The results of the study are interpreted in light of an integrative model of nutrient balancing.