Aroma barrier properties of sodium caseinate-based films

The mass transport of six different aroma compounds (ethyl acetate, ethyl butyrate, ethyl hexanoate, 2-hexanone, 1-hexanol, and cis-3-hexenol) through sodium caseinate-based films with different oleic acid (OA)/beeswax (BW) ratio has been studied. OA is less efficient than BW in reducing aroma permeability, which can be attributed to its greater polarity. Control film (without lipid) and films prepared with 0:100 OA/BW ratio show the lowest permeability. OA involves a decrease in aroma barrier properties of the sodium caseinate-based films due to its plasticization ability. Preferential sorption and diffusion occurs through OA instead of caseinate matrix and/or BW. The efficiency of sodium caseinate-based films to retain or limit aroma compound transfers depend on the affinity of the volatile compound to the films, which relates physicochemical interaction between volatile compound and film. Specific interactions (aroma compound-hydrocolloid and aroma compound-lipid) induce structural changes during mass transfer.     

Influence of interactions on water and aroma permeabilities of ι-carrageenan–oleic acid–beeswax films used for flavour encapsulation

The objective of this work is to investigate the water and aroma barrier properties of films obtained from ι-carrageenan containing glycerol and lipids mixtures of oleic acid (OA) and beeswax (BW) used for encapsulation of active compounds. Water vapor permeability (WVP) is greatly influenced by lipid composition, encapsulated aroma compound and also relative humidity. WVP decreases when films contain encapsulated aroma compound but increases when the moisture content in the films increases. When oleic acid was the main compound of lipid phase, the plasticizing effect of water revealed through water permeability is less marked. The results of ethyl acetate, ethyl butyrate, ethyl hexanoate, 2-hexanone, 1-hexanol and cis-3-hexenol permeabilities reveal that physicochemical interactions between aroma compounds-hydrocolloid and aroma compound-lipid induce structural changes and modify their permeability. This work gives evidence of the ability of ι-carrageenan–OA–BW films to protect encapsulated aroma compound and its influence in barrier properties.     

Preparation of reminiscent aroma mixture of Japanese soy sauce

To prepare an aroma mixture of Japanese soy sauce by fewest components, the aroma concentrate of good sensory attributes was prepared by polyethylene membrane extraction, which could extract only the volatiles with diethyl ether. GC-MS-Olfactometry was done with the aroma concentrate, and 28 odor-active compounds were detected. Application of aroma extract dilution analysis to the separated fraction revealed high flavor dilution factors with respect to acetic acid, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), 3-methyl-1-butanol (isoamyl alcohol), and 3-(methylsulfanyl)propanal (methional). A model aroma mixture containing above four odorants showed a good similarity with the aroma of the soy sauce itself. Consequently, the reminiscent aroma mixture of soy sauce was prepared in water. The ratio of acetic acid, HEMF, isoamyl alcohol, and methional was 2500:300:100:1.     

柯拉斯那沉香中2-(2-苯乙基)色酮类化学成分研究

为研究柯拉斯那(Aquilaria crassna Pierre ex Lecomte)沉香的化学成分。实验采用多种柱色谱方法从该沉香中分离得到9个2-(2-苯乙基)色酮类化合物,通过现代波谱学技术分别鉴定为6-甲氧基-2-[2-(3′-羟基-4′-甲氧基苯基)乙基]色酮(1)、5-羟基-6-甲氧基-2-[2-(3′-羟基-4′-甲氧基苯基)乙基]色酮(2)、tetrahydrochromone F(3)、6-甲氧基-2-[2-(3′-甲氧基-4′-羟基苯基)乙基]色酮(4)、6-甲氧基-7-羟基-2-[2-(4′-甲氧基苯基)乙基]色酮(5)、6,7-二甲氧基-2-[2-(3′-羟基-4′-甲氧基苯基)乙基]色酮(6)、6,7-二甲氧基-2-[2-(4′-甲氧基苯基)乙基]色酮(7)、6-羟基-2-[2-(4′-羟基苯基)乙基]色酮(8)、5-羟基-2-[2-(2′-羟基苯基)乙基]色酮(9)。化合物2、3和5～9均为首次从柯拉斯那所得沉香中分离得到。采用MTT法对单体化合物的细胞毒活性进行测试,测试结果表明,化合物1,2和4具有微弱的细胞毒活性。     

Yeast strain effect on the concentration of major volatile compounds and sensory profile of wines from Vitis vinifera var. Treixadura

The fermentative ability of five Saccharomyces cerevisiae strains and their influence on the aroma and sensory properties of wine from Treixadura were evaluated to determine the most suitable yeast that produces a high quality wine from this grapevine variety. The results indicated that all strains, except T2, were able to lead the vinification process and have good fermentative powers. The chemical composition of wines obtained with resident cellar yeasts consisted of a significant amount of glycerol, a compound that contributes to the structure and smoothness in taste of the wine. In addition, these strains were good producers of acetates, ethyl esters and fatty acids, compounds that positively influence wine aroma. Compounds with a direct contribution to the aroma of Treixadura wines (Odour Activity Value >1) included 2-methyl-1-butanol, 3-methyl-1-butanol, 2-phenylethanol, isoamyl and ethyl acetate and the ethyl esters, ethyl butyrate, ethyl hexanoate, ethyl octanoate and ethyl decanoate. Sensory analysis supported the fact that cellar strains produced more fruity and floral wines than commercial or spontaneous fermentations. We conclude that resident cellar yeasts enhanced sensory quality of wines from Treixadura.     

Activities of 2,4-dihydroxy-6-n-pentylbenzoic acid derivatives

Esters of 2-hydroxy-4-methoxy-6-n-pentylbenzoic acid (2-8) (methyl, ethyl, butyl, pentyl, isopropyl, sec-butyl and benzyl), olivetol (9), methyl, ethyl, butyl perlatolates (10-12), 2,4-dihydroxy-6-n-pentylbenzoic acid (15), and methyl and ethyl esters of (15) were prepared through structural modifications of perlatolic acid (1) with the aim to detect new antifungal and antibacterial substances and also to evaluate the toxicity by the brine shrimp lethality assay against Artemia salina. The antifungal assays were carried out against the fungus Cladosporium sphaerospermum through the bioautography method, and methyl 2,4-dihydroxy-6-n-pentylbenzoate (13) showed the highest antifungal activity (2.5 yg). Olivetol (9) and 2,4-dihydroxy-6-n-pentylbenzoic acid (15) are also potent inhibitors of the growth of the fungus (5.0 microg). Except for methyl (10), the ethyl (11) and butyl (12) perlatolates were less active than perlatolic acid (1). The activities presented by methyl (2) and ethyl (3) 2-hydroxy-4-methoxy-6-n-pentylbenzoates and methyl (13) and ethyl (14) 2,4-dihydroxy-6-n-pentylbenzo-ates suggest that compounds with a free hydroxy group in the aromatic ring (C-4) have a more pronounced effect against C. sphaerospermum. Antibacterial activities were tested by the disc diffusion method using pathogenic strains of S. aureus and E. coli. The compounds were weakly active with inhibition zones between 9-15 mm. The 2-hydroxy-4-methoxy-6-n-pentylbenzoic esters 2-8 and alkyl perlatolates 10-12 were selective against E. coli. Perlatolic acid (1) and methyl 2-hydroxy-4-methoxy-6-n-pentylbenzoate (2) were the most active with LD50 values of 24.1 microM and 27.2 microM, respectively. The other compounds were not toxic to Artemia salina larvae.     

岗松化学成分的研究

从岗松的石油醚和氯仿提取组分中分离得到7个化合物,根据NMR、HSQC、HMBC、IR和MS的数据分析及与文献对照,确定它们的结构为白桦脂酸(betulinic acid,1),齐墩果酸(oleanolic acid,2),没食子酸乙酯(ethyl sabre,3),5-羟基-6-甲基-7-甲氧基-二氢黄酮(5-hydroxy-6-methyl-7-methoxy-flavanone,4),5-羟基-7-甲氧基-8-甲基二氢黄酮(5-hydroxy-7-methoxy-8-methylflavanone,5),5-羟基-7-甲氧基-2-异丙基色原酮(5-hydroxy-7-methoxy-2-isopropylchromone,6)和β-谷甾醇(β-sitosterol,7).其中,化合物1～5和7为首次从该植物中分离得到.     

Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash)

Zanthoxylum piperitum (prickly ash) was grown as a suspension culture in Schenk and Hildebrandt medium supplemented with 50 g sucrose l^–1 and 0.5 mg 2,4-dichlorophenoxyacetic acid l^–1 for 21 days with elicitation by pectin added at day 15. Volatile compounds were extracted from the culture and 3-hydroxy-2-butanone was identified by GC-MS as the most abundant compound, followed by -butyrolactone and 2,3-butanedione. 2,3-Butanedione, ethyl 3-methylbutyrate, and ethyl 2-methylpropanoate were identified as the most intense aroma-active compounds and represented the characteristic aroma of the culture.     

Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA)

Thirty-nine key aroma compounds were newly identified or tentatively identified in the aroma concentrate of Japanese sweet rice wine (Mirin) by an aroma extract dilution analysis technique based on the 68 detected peaks. Among them, 3-(methylthio)propanal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-methylbutanoic acid, 2-methylbutanoic acid, and 2-methoxy-4-vinylphenol were detected with the highest FD factors in this study.     

柬埔寨柯拉斯那沉香的化学成分研究

该文采用ODS、硅胶、Sephadex LH-20等柱色谱技术,对柬埔寨野生柯拉斯那沉香(Aquilaria crassna)进行了研究。结果表明:从柬埔寨柯拉斯那所产沉香的乙醇提取物中进行分离共得到了10个化合物,包括一对对映异构体(9a/9b)。经波谱解析分别鉴定为6-甲氧基-2-[2-(3-羟基-4-甲氧基苯)乙基]色酮(1)、6-甲氧基-2-[2-(3-甲氧基-4-羟基苯)乙基]色酮(2)、6,7-二甲氧基-2-(2-苯乙基)色酮(3)、6-羟基-2-(2-苯乙基)色酮(4)、6-羟基-2-[2-(4-甲氧基苯)乙基]色酮(5)、8-氯-6-羟基-2-[2-(3-羟基-4-甲氧基苯)乙基]色酮(6)、8-氯-6-羟基-2-[2-(4-甲氧基苯)乙基]色酮(7)、oxidoagarochromone B(8)、4'-demethoxyaqusisnenone D(9)。其中,化合物6、7和9均为首次从柯拉斯那沉香中分离得到。活性测试结果显示,化合物1和2对乙酰胆碱脂酶具有一定的抑制活性,化合物2对人慢性髓原白血病细胞K562具有较弱的抑制作用。     

与中红侧沟茧蜂生境与寄主定位相关的玉米及棉铃虫幼虫体表挥发性成分的提取与鉴定

【目的】鉴定玉米Zea mays L.和棉铃虫Helicoverpa armigera (Hübner)幼虫体表挥发性成分中对中红侧沟茧蜂 Microplitis mediator (Haliday)具有生境与寄主定位作用的信息化合物,从化学生态学的角度研究玉米-棉铃虫-中红侧沟茧蜂三重营养关系,解释中红侧沟茧蜂寻找寄主的过程中的信息识别机制,为害虫的综合防治的“推-拉”方法提供一定的理论基础。【方法】利用触角电位仪(EAG)、触角电位联用仪(GC-EAD)、气质联用仪(GC-MS)及“Y”型嗅觉仪确定玉米和棉铃虫幼虫体表提取物的信息化合物。在室内利用玉米以及棉铃虫幼虫体表挥发物标准品化合物以及模拟混合物,使用“Y”型嗅觉仪进行中红侧沟茧蜂成虫行为反应试验。【结果】玉米挥发物中有11种化学成分,棉铃虫幼虫体表挥发物中有6种化学成分对中红侧沟茧蜂的触角具有电生理活性,其中4种成分在两种挥发物中都存在。室内行为反应试验发现：与正己烷对照相比,玉米的模拟组分对雌、雄蜂均表现出显著（P<0.05）的诱引作用;棉铃虫1龄幼虫体表模拟组分对雌蜂具有极显著的诱引作用（P<0.01）,对雄蜂具有显著的诱引作用（P<0.05）;棉铃虫2龄幼虫体表模拟组分对雌蜂具有显著的诱引作用（P<0.05）。【结论】本研究证明了玉米以及棉铃虫幼虫体表挥发物中分别存在11种（庚醛、2-己醇、1-己醇、1-辛烯-3-醇、壬醛、葵醛、苯甲醛、反式-2-壬烯-1-醇、己酸、苯基乙醇、月桂醇）和6种（2-己醇、己酸乙酯、1-己醇、壬醛、辛酸乙酯、癸醛）中红侧沟茧蜂生境及寄主定位的化学信息物质。     

Action of Poly-l-malic Acid on Various Proteolytic Enzymes

The steam volatile neutral fraction of tobacco smoke condensates was separated into n-hexane, nitromethane and 1:4 water-methanol soluble fractions by solvent partition.

2.methyl-4-hydroxy-2-hexenoic acid lactone, dihydroactinidiolide and phthalide were isolated from the 1:4 water-methanol soluble fraction, the highly polar portion of the steam volatile neutral fraction was designated as the M fraction.

By continuing analysis of the M fraction from a previous paper, benzyl alcohol, phenyl-ethyl alcohol, pyrrole-2-aldehyde, α-pyrrylmethylketone, α-pyrrylethylketone, α-carbomethoxypyrrole, pyrrole-2-carbonitrile, methyl-pyrrole-2-carbonitrile, 3-methyl-, 3-ethyl-, 3-n-propyl-, 2,3-dimethyl-, 2-ethyl-3-methyl-2-cyclopentene-1-one and norsolanadione were identified.

Identification of the compounds was based on the spectroscopic method (IR, MS, UV and GC-MS) and gas chromatographic analysis.     

银合欢豆荚中的酚类化学成分

为探讨银合欢(Leucaena leucocephala)的化学成分,从银合欢豆荚乙醇提取物中分离得到7个酚类化合物,经过波谱分析,鉴定为原儿茶酸乙酯(1)、丁香酸(2)、3-羟基-1-(3-甲氧基-4-羟基苯基)丙烷-1-酮(3)、咖啡酸甲酯(4)、(Z)-对香豆醛(5)、3-甲氧基-4-羟苯丙烷-7,8,9-三醇(6)、愈创木基甘油-8-O-4′-芥子醇醚(7)。所有化合物均为首次从该植物中分离得到。化合物1对大肠杆菌和鼠伤沙门氏菌有一定的抑制活性。     

Isolation and Identification of the Characteristic Sweet-aroma Compounds in Refinery Final Molasses

The characteristic sweet-aroma components in refinery final molasses were isolated by using a combination of sensory evaluation, column chromatography and gas chromatography, and were identified by infrared spectrometry, mass spectrometry and color reactions. Identified were ethyl n-hexanoate, ethyl phenylacetate, phenylacetic acid, n-butyl benzoate, isopropyl benzoate, l(+)-pantolactone, benzoic acid, o-toluic acid, m-toluic acid, β-phenylpropionic acid, succinic anhydride, maltol, isomaltol, and 2-methyl-5-hydroxy-6-ethyl-γ-pyrone.

The aroma of the mixture of these compounds and vanillin and vanillic acid was similar to that of refinery molasses by sensory evaluation. The results indicate that these compounds are important in producing of sweet molasses aroma.     

Analysis of volatile aroma constituents of wine produced from Indian mango (<Emphasis Type="Italic">Mangifera indica</Emphasis> L.) by GC-MS

Volatile aroma compounds are synthesized by wine yeast during wine fermentation. In this study the volatile aroma composition of two varieties of mango wine were determined to differentiate and characterize the wines. The wine was produced from the fruits of two varieties of mango cultivars namely Banginapalli and Alphonso. The volatile compounds formed in mango wine were analyzed by gas chromatography coupled with mass spectrometry (GC-MS). Thirty-two volatile compounds in wines were determined of which four were new and unidentified present in lower concentration. Apart from the ethanol (8.5 ± 0.28 and 7.2 ± 0.28% v/v), 1-propanol (54.11 ± 0.33 and 42.32 ± 0.57 mg/l), isobutyl alcohol (102 ± 1.57 and 115.14 ± 2.88 mg/l) and isoamyl alcohol (123 ± 2.88 and 108.40 ± 0.23 mg/1) were found to be the major flavouring higher alcohols in the mango wines produced from the fruits of Banginapalli and Alphonso respectively. Ethyl acetate (35 ± 0.57 and 30.42 ±1.15 mg/l) was the major ester component in both wines produced. Besides, other esters like ethyl octonoate, ethyl hexanoate and ethyl decanoate were also present in the wines. Cyclohexane methanol (1.45 ± 0.11 mg/l) was present only in wine made from Banginapalli and β-phenylethyl butanoate (0.62 ± 0.01 mg/1) was found only in Alphonso wine. The results demonstrate that the wine prepared from Banginapalli variety had better aroma composition and good taste than that from the Alphonso variety.     

GC-MS and GC-olfactometry analysis of aroma compounds extracted from culture fluids of <Emphasis Type="Italic">Antrodia camphorata</Emphasis>

A comprehensive inventory of the organic components and aroma-active compounds produced by Antrodia camphorata during growth in submerged culture has been established by extracting culture fluids using three different organic solvent systems and subjecting the extracts to gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC-O). Forty-two organic components, of which esters, alcohols, acids and ketones were the most prevalent, were identified in pentane/ether (1/1, v/v) extracts. The most representative of A. camphorata aroma-active compounds were detected in pentane/ether and ether extracts (eleven and nine aroma-active compounds, respectively) by GC-O. Of these, ethyl acetate, γ-undecalactone, linaloöl and 3-hydroxy-2-butanone were assessed to be present at the highest intensity.     

Two new resorcinol derivatives with strong cytotoxicity from the roots of Ardisia brevicaulis Diels

Two new resorcinol derivatives, 4-hydroxy-2-methoxy-6-[(8Z)-pentadec-8-en-1-yl]phenyl acetate (1) and 4-hydroxy-2-methoxy-6-pentadecylphenyl acetate (2), together with known compounds ardisiphenol D (3), 5-tridecylresorcinol (4), 5-pentadecylresorcinol (5), 5-[(8Z)-pentadec-8-en-1-yl]resorcinol (6), belamcandaquinones C and D (7 and 8, resp.), ardisicrenoside A, ardisiacrispin B, (22E)-24-ethyl-5α-cholesta-7,22-dien-3-one, and (22E)-24-ethyl-5α-cholesta-7,22-dien-3β-ol were isolated from the MeOH extract of the roots of Ardisia brevicaulis Diels. Their structures were determined by spectroscopic analysis including ESI- and EI-MS, and NMR data. Cytotoxicities of 1-4 against cell lines A549, MCF-7, and PANC-1 were tested in vitro by the MTT (=3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide) method. Compounds 1-4 showed cytotoxic activity against all cell lines stronger than that of cisplatin against A549.     

中华羊茅内生真菌Epichlo? sp.挥发性物质的抑菌活性及成分分析

为测定中华羊茅内生真菌Epichloe sp.挥发性物质的抑菌活性和成分,依次采用挥发油提取器和乙酸乙酯萃取Epichloe sp.菌株的发酵产物,再采用琼脂扩散法、悬滴法和滤纸片扩散法测定其抑菌活性;基于顶空固相微萃取和气相质谱联用法分析挥发性物质成分。结果表明:挥发性物质、乙酸乙酯提取物、水相部分和发酵液可以抑制小麦根腐离蠕孢(Bipolaris sorokiniana)、新月弯孢(Curvularia lunata)和黑曲霉(Aspergillus niger)菌丝生长。高浓度的挥发性物质对四种真菌孢子萌发和芽管长度抑制效果显著高于低浓度(P<0.05)。结果表明,随着挥发性物质浓度的增加对金黄色葡萄球菌(Staphylococcus aureus)和大肠杆菌(Escherichia coli)的抑菌作用增强,同一挥发性物质浓度对金黄色葡萄球菌的抑制作用强于大肠杆菌。此外,从挥发性物质中鉴定出32种具有较高质谱匹配度的化合物,其中主要成分包括异山梨醇(16.26%)、甲基叔丁基醚(8.18%)、二氢甘露醇(3.75%)、羟基丙酮(2.99%)、乙酸(1.22%)、己醇(1.20%)、3-糠醛(0.92%)、5-羟甲基二氢呋喃-2-酮(0.86%)、5-羟基戊酸-2,4-二叔丁基苯酯(0.86%)和棕榈酸甲酯(0.85%)。总之,中华羊茅内生真菌Epichlosp.挥发性物质具有拮抗细菌和真菌的作用。     

Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-phenylethyl acetate (fruity, flowery flavor with a honey note). The objective of this study was to investigate the feasibility of improving the aroma of wine and distillates by overexpressing one of the endogenous yeast genes that controls acetate ester production during fermentation. The synthesis of acetate esters by the wine yeast Saccharomyces cerevisiae during fermentation is ascribed to at least three acetyltransferase activities, namely, alcohol acetyltransferase (AAT), ethanol acetyltransferase, and iso-amyl AAT. To investigate the effect of increased AAT activity on the sensory quality of Chenin blanc wines and distillates from Colombar base wines, we have overexpressed the alcohol acetyltransferase gene (ATF1) of S. cerevisiae. The ATF1 gene, located on chromosome XV, was cloned from a widely used commercial wine yeast strain of S. cerevisiae, VIN13, and placed under the control of the constitutive yeast phosphoglycerate kinase gene (PGK1) promoter and terminator. Chromoblot analysis confirmed the integration of the modified copy of ATF1 into the genome of three commercial wine yeast strains (VIN7, VIN13, and WE228). Northern blot analysis indicated constitutive expression of ATF1 at high levels in these yeast transformants. The levels of ethyl acetate, iso-amyl acetate, and 2-phenylethyl acetate increased 3- to 10-fold, 3.8- to 12-fold, and 2- to 10-fold, respectively, depending on the fermentation temperature, cultivar, and yeast strain used. The concentrations of ethyl caprate, ethyl caprylate, and hexyl acetate only showed minor changes, whereas the acetic acid concentration decreased by more than half. These changes in the wine and distillate composition had a pronounced effect on the solvent or chemical aroma (associated with ethyl acetate and iso-amyl acetate) and the herbaceous and heads-associated aromas of the final distillate and the solvent or chemical and fruity or flowery characters of the Chenin blanc wines. This study establishes the concept that the overexpression of acetyltransferase genes such as ATF1 could profoundly affect the flavor profiles of wines and distillates deficient in aroma, thereby paving the way for the production of products maintaining a fruitier character for longer periods after bottling.     

3-Decanol in the haemolymph of the hermit crab Clibanarius vittatus signals shell availability to conspecifics

Hermit crabs with poor fitting shells are chemically attracted to dying gastropods and conspecifics where a shell may become available. For land hermit crabs, the shell cue is a volatile compound found in the haemolymph. Based on this knowledge, we tested the hypothesis that shell investigation behavior in aquatic hermit crabs, the ancestral predecessors of terrestrial hermit crabs, is also triggered by volatile cues. Volatile compounds from haemolymph of Clibanarius vittatus and Pagurus pollicaris and brachyuran decapod crustaceans were purged from a water-haemolymph solution, trapped in seawater and tested for induction of shell investigation behavior with juvenile C. vittatus. Only volatiles from C. vittatus haemolymph stimulated shell investigation. Volatile compounds were isolated from haemolymph by headspace solid-phase microextraction (SPME) and analyzed by coupled gas chromatography-mass spectrometry (GC-MS). Two prominent compounds were identified, 3-decanol, which was unique to C. vittatus haemolymph, and 2-ethyl-1-hexanol, which was present in the haemolymph of all 4 crustacean species. In shell investigation bioassays, 3-decanol from C. vittatus haemolymph stimulated shell investigation behavior, while 2-ethyl-1-hexanol did not. In bioassays with synthetic 1-, 2-, 4-, and 5-decanol, shell investigation behavior was evoked by 1-decanol, 5-decanol and 3-undecanol. There was no response to 2- and 4-decanol. The response of C. vittatus to volatile shell cues supports the hypothesis that volatile cue detection evolved prior to the occupation of terrestrial niches by crustaceans.