Effect of aroma on foraging behaviour of Drosophila sp. : An experimental approach
Abstract
Aromatic compounds play an important role to switch on/off the chemosensory based signalling pathway related to physiological functioning and behavioural strategies of organisms. Plants or plant products serve as a natural source of aromatic compounds. Further, several reports on Drosophila sp. model has been used as an important tool for detecting the basis of differential behavioural study globally. Therefore, in this study different plant/ plant products were used as micro nutritional additives over natural food source to seek any minor changes in the foraging behaviour and food preference in Drosophila sp. Results reveal that food items mixed with tulsi and apple separately were preferred significantly over other experimental set of food items and control. However, camphor mixed food was negatively preferred. Thus, this preliminary study shows that aromatic compound(s) may have important role in switching on/off genes related to foraging physiology and behavioural action.
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