Identification of food volatiles attractive toGlischrochilus quadrisignatus andGlischrochilus fasciatus (Coleoptera: Nitidulidae)

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Abstract
Seven volatile compounds identified from the headspace of whole wheat bread dough were investigated for their role in attracting Glischrochilus quadrisignatus and G. fasciatus in the field. Traps baited with either whole wheat bread dough or a synthetic seven-component bread dough odor caught similar numbers of these beetles, suggesting that the seven-compound combination could simulate the behavioral effect of bread dough. A series of trials using traps baited with various combinations of these chemicals showed that five compounds were significantly active in attracting G. quadrisignatus and G. fasciatus , but not all were essential for maximum response. The simplest blend eliciting a level of response comparable to the seven-component combination included ethyl acetate, acetaldehyde, ethanol, and racemic 2-methylbutanol, of which ethyl acetate, ethanol, and acetaldehyde were essential and 2-methylbutanol was replaceable with 2-methylpropanol for G. quadrisignatus attraction. Ethyl acetate and ethanol were essential for comparable attraction of G. fasciatus . The chemical mediation of food finding in G. quadrisignatus and G. fasciatus is discussed in the context of volatile blends characterized for other nitidulid species.