Hexanal, a major volatile found in fresh peanut seed, elicits foraging behavior in the laboratory-reared brown marmorated stink bug, Halyomorpha halys (Heteroptera: Pentatomidae)

Phytophagous insects utilize visual, olfactory and gustatory cues to find food. The brown marmorated stink bug, Halyomorpha halys (Stål), quickly approaches fresh peanut seeds newly introduced into the rearing cage in the laboratory but shows less interest in stale peanut seed previously infested by conspecifics. This observation suggests that H. halys can perceive the quality of food by detecting the volatile(s) from fresh peanut seeds. A bioassay revealed that H. halys adults could more quickly find fresh peanut seeds than three-day-infested peanut seeds, which is consistent with laboratory observations. Hexanal was found to be the major volatile component of fresh peanut seeds but not of previously infested ones. In the two-choice assays, the adult bugs that did respond were significantly attracted to fresh peanut volatiles and hexanal. Hexanal also induced proboscis-protruding behavior in adult H. halys, which suggested that this compound is a key stimulant of foraging behavior of laboratory-reared H. halys adults.

Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine

Trans-2-decenal and tridecane are compounds found in wine made from brown marmorated stink bug (BMSB)-contaminated grapes. The effectiveness of post-fermentation processes on reducing their concentration in finished wine and their longevity during wine aging was evaluated. Red wines containing trans-2-decenal were treated with fining agents and put through reverse osmosis filtration. The efficacy of these treatments was determined using chemical analysis (MDGC-MS) and sensory descriptive analysis. Tridecane and trans-2-decenal concentrations in red and white wine were determined at bottle aging durations of 0, 6, 12 and 24 months using MDGC-MS. Reverse osmosis was found to be partially successful in removing trans-2-decenal concentration from finished wine. While tridecane and trans-2-decenal concentrations decreased during bottle aging, post-fermentative fining treatments were not effective at removing these compounds. Although French oak did not alter the concentration of tridecane and trans-2-decenal in red wine, it did mask the expression of BMSB-related sensory characters. Because of the ineffectiveness of removing BMSB taint post-fermentation, BMSB densities in the grape clusters should be minimized so that the taint does not occur in the wine.

Identification of volatiles released by diapausing brown marmorated stink bug, Halyomorpha halys (Hemiptera: Pentatomidae)

The brown marmorated stink bug, Halyomorpha halys, is an agricultural and urban pest that has become widely established as an invasive species of major concern in the USA and across Europe. This species forms large aggregations when entering diapause, and it is often these aggregations that are found by officials conducting inspections of internationally shipped freight. Identifying the presence of diapausing aggregations of H. halys using their emissions of volatile organic compounds (VOCs) may be a potential means for detecting and intercepting them during international freight inspections. Headspace samples were collected from aggregations of diapausing H. halys using volatile collection traps (VCTs) and solid phase microextraction. The only compound detected in all samples was tridecane, with small amounts of (E)-2-decenal found in most samples. We also monitored the release of defensive odors, following mechanical agitation of diapausing and diapause-disrupted adult H. halys. Diapausing groups were significantly more likely to release defensive odors than diapause-disrupted groups. The predominant compounds consistently found from both groups were tridecane, (E)-2-decenal, and 4-oxo-(E)-2-hexenal, with a small abundance of dodecane. Our findings show that diapausing H. halys do release defensive compounds, and suggest that volatile sampling may be feasible to detect H. halys in freight.

Impact of the Invasive Brown Marmorated Stink Bug in North America and Europe: History, Biology, Ecology, and Management

The brown marmorated stink bug (BMSB), Halyomorpha halys (Stål), is an invasive pentatomid introduced from Asia into the United States, Canada, multiple European countries, and Chile. In 2010, BMSB populations in the mid-Atlantic United States reached outbreak levels and subsequent feeding severely damaged tree fruit as well as other crops. Significant nuisance issues from adults overwintering inside homes were common. BMSB is a highly polyphagous species with a strong dispersal capacity and high reproductive output, potentially enabling its spread and success in invaded regions. A greater understanding of BMSB biology and ecology and its natural enemies, the identification of the male-produced aggregation pheromone, and the recognition that BMSB disperses into crops from adjacent wooded habitats have led to the development of behavior-based integrated pest management (IPM) tactics. Much is still unknown about BMSB, and continued long-term collaborative studies are necessary to refine crop-specific IPM programs and enhance biological control across invaded landscapes.

Influence of Winemaking Processing Steps on the Amounts of (E)-2-Decenal and Tridecane as Off-Odorants Caused by Brown Marmorated Stink Bug (Halyomorpha halys)

Brown marmorated stink bugs (BMSB) release stress compounds, tridecane and (E)-2-decenal, that affect final wine quality. This study focuses on determining the effect of wine processing on (E)-2-decenal and tridecane release in both red and white wines. Wines were produced by adding live BMSB to grape clusters at densities of 0, 0.3, 1, and 3 bugs/cluster. Compound concentrations were measured using headspace solid phase microextraction with multidimensional gas chromatography and mass spectrometry. For red wines, the highest levels of stress compounds were found using 3 BMSB/cluster [tridecane, 614 μg/L; (E)-2-decenal, 2.0 μg/L]. Pressing was found to be the critical process point for stress compound release, and additional pressing processes, press types, and press fractions were investigated. BMSB taint for white wines was not found to be problematic with respect to wine quality. An action control of 3 BMSB/cluster is recommended as this was related to the known consumption rejection threshold for (E)-2-decenal.