| In order to obtain the scientific basis for optimal bait formulation, the flavor components of different monitoring baits for red imported fire ant (Solenopsis invicta) were studied. Headspace-gas chromatography-ion mobility spectroscopy was used to analyze the odor fingerprints of different monitoring baits at 60℃, and principal component analysis was used to analyze the differences of flavor substances. A total of 93 signal peaks and 87 volatile compounds were identified. The compounds with high strength peaks in carrier material (CK) included 3 benzenes, 2 alcohols, 3 ketones, 2 esters, 4 aldehydes, 1 furan and 1 alkene. The flavor compositions of JR, ZR and JZ samples were similar, and the compounds with higher intensity peaks included 2 alcohols, 1 acid, 12 aldehydes and 1-8 cineole, etc. 3 alkenes, 10 ketones, 1 benzene, 5 aldehydes, 1 furan, 3 ethers, 7 alcohols and 4 esters in HT were compounds with high strength peaks. Principal component analysis showed that CK, HT and monitoring baits had a long clustering distance, and the three were clustered into a single category, with great differences in flavor components. There were more aldehydes in JR, ZR and JZ bait, and more ketones and alcohols in HT bait. The results of the above mentioned bait flavor composition analysis can provide important information for the development of accurate and efficient special bait for the monitoring of S. invicta. |
