Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: A comparative HS-GC-IMS fingerprinting study.

Variations in volatile flavor components in pigmented onion bulbs (purple, white, and yellow) before and after cooking were characterized by headspace gas chromatography-ion migration spectrometry (HS-GC-IMS) to investigate their odor traits. Results showed that 39 and 45 volatile flavor compounds were identified from pigmented onion bulbs before and after cooking via the HS-GC-IMS fingerprinting, respectively. Sulfurs (accounting for 50.65%-63.42%), aldehydes (13.36%-22.11%), and alcohols (11.32%-17.94%) ranked the top three prevailing compound categories in all pigmented onions (both raw and cooked). Compared to the raw colored onion bulbs, the relative proportion of sulfurs in cooked onions decreased, whereas the relative proportion of alcohols, esters, pyrazines, and furans increased. Two reliable prediction models were established through orthogonal partial least squares-discriminant analysis (OPLS-DA), and 8 and 22 distinctive odor compounds were sieved out by variable importance in projection (VIP>1.0) as volatile labels, respectively. Both principal component analysis (PCA) and clustering heatmap exhibited favorable distinguishing effects for various pigmented onion bulbs before and after cooking. These results might offer insights into understanding the odor characteristics of different pigmented onions.

Enhancement of Green Production of Heme by Deleting Odor-Related Genes from Bacillus amyloliquefaciens Based on CRISPR/Cas9n.

Heme is a crucial component in endowing plant-based meat analogs with flavor and color. This study aimed to develop a green strategy for heme production by reducing fermentation off-odor and accelerating heme synthesis. First, an efficient CRISPR/Cas9n system was constructed in Bacillus amyloliquefaciens to construct the odor-reducing chassis cell HZC9nΔGPSU, and the odor substances including the branched-chain short fatty acids, putrescine, and ammonia were reduced by 62, 70, and 88%, respectively. Meanwhile, the hemA gene was confirmed to be the key gene for enhanced heme synthesis. Various hemA genes were compared to obtain the best gene dhemA, and the catalysis mechanism was explained by molecular docking simulation. After further expression of dhemA in HZC9nΔGPSU, the heme titer of HZC9nΔGPSU/pHY-dhemA reached 11.31 ± 0.51 mg/L, 1.70-fold higher than that of HZC9n/pHY-dhemA. The knockout of off-odor-related genes reduced the odor substances and enhanced the heme synthesis, which is promising for the green production of high-quality heme.

Influence of odor environments on cognitive efficiency: A comprehensive review.

Cognitive efficiency, characterized by the rapid and accurate processing of information, significantly enhances work and learning outcomes. This efficiency manifests in improved time management, decision-making, learning capabilities, and creativity. While the influence of thermal, acoustic, and lighting conditions on cognitive performance has been extensively studied, the role of olfactory stimuli remains underexplored. Olfactory perception, distinguished by its intensity, speed of perception, and the breadth of stimuli, plays a pivotal role in cognitive efficiency. This review investigates the mechanisms through which odor environments influence cognitive performance. We analyze how odor environments can affect cognitive efficiency through two different scenarios (work and sleep) and pathways (direct and indirect effects). Current research, which mainly focuses on the interplay between odors, emotional responses, and cognitive efficiency through both subjective and objective measures, is thoroughly analyzed. We highlight existing research gaps and suggest future directions for investigating the influence of odor environments on cognitive efficiency. This review aims to establish a theoretical basis for managing and leveraging odor environments in workplace settings.

A novel olfactory sorting task.

BACKGROUND: This study aimed to develop a simple self-administered screening tool for odor memory, which allowed users to self-test their olfactory function repeatedly even at home. METHODS: One hundred and ten participants were recruited (30 men, age = 50.1 ± 9.9 years; 80 women, age = 47.1 ± 11.5 years); half of them were heathy volunteers, the other half were patients with olfactory dysfunction. Fifty-one healthy participants volunteered for a retest within an interval of a maximum of 14 days. Olfactory function was assessed using the extended Sniffin' Sticks test (SST) comprising tests for odor threshold, identification, and discrimination. All participants received the Novel Olfactory Sorting Task (NOST) which is based on the sorting of 12 matching pairs of odors involving olfactory and cognitive functions. After that, all participants rated questions related to their test performance and the practicability of the test. RESULTS: Consistent with the previous literature, significant effects of age were found. Results showed an acceptable test-retest reliability and a satisfactory validity of the NOST. The NOST score not only had positive correlations with SST, but also was capable of differentiating severe hyposmia/anosmia from normosmia by the score of 5.5 (sensitivity of 76.2%, specificity of 77.6%). CONCLUSION: The present study showed the good reliability, validity, and possible clinical usefulness of the NOST. As a self-performed screening test, it can be comprehended and conducted easily, which may provide a quick and simple approach to obtaining a global estimation of olfactory and cognitive functions.

Competitive (but not cooperative) body odors bias the discrimination of action intentions towards cooperation.

Odors help us to interpret the environment, including the nature of social interactions. But, whether and how they influence the ability to discriminate the intentional states embedded in actions is unclear. In two experiments, we asked two independent groups of participants to discriminate motor intentions from videos showing one agent performing a reach-to-grasp movement with another agent with a cooperative or a competitive intent, and the same movement performed alone at either natural- or fast-speed, as controls. Task-irrelevant odor primes preceded each video presentation. Experiment 1 (N = 19) included masked cooperative and competitive body odors (human sweat collected while the donors were engaged in cooperative and competitive activities), whereas Experiment 2 (N = 20) included a common odor (cedarwood oil) and no odor (clean air) as primes. In an odor-primed, two-alternative forced choice task, participants discriminated the intention underlying the observed action. The results indicated that the odor exposure modulated the discrimination speed across different intentions, but only when the action intentions were hard to discriminate (cooperative vs. individual natural-speed, and competitive vs. individual fast-speed). Contrary to our hypothesis, a direct odor-action intention compatibility effect was not found. Instead, we propose a negative arousal compatibility-like effect to explain our results. Discrimination of high arousing action intentions (i.e., competitive) took longer when primed by high arousing odors (common odor and competitive body odor) than by low arousing odors (cooperative body odor and no odor). Discrimination of low arousing action intentions (i.e., cooperative) took longer when primed by low arousing odors than by high arousing odors. All in all, competitive (but not cooperative) body odors bias the discrimination of action intentions towards cooperation.

Odor Fingerprinting of Chitosan and Source Identification of Commercial Chitosan: HS-GC-IMS, Multivariate Statistical Analysis, and Tracing Path Study.

Chitosan samples were prepared from the shells of marine animals (crab and shrimp) and the cell walls of fungi (agaricus bisporus and aspergillus niger). Fourier-transform infrared spectroscopy (FT-IR) was used to detect their molecular structures, while headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was employed to analyze their odor composition. A total of 220 volatile organic compounds (VOCs), including esters, ketones, aldehydes, etc., were identified as the odor fingerprinting components of chitosan for the first time. A principal component analysis (PCA) revealed that chitosan could be effectively identified and classified based on its characteristic VOCs. The sum of the first three principal components explained 87% of the total variance in original information. An orthogonal partial least squares discrimination analysis (OPLS-DA) model was established for tracing and source identification purposes, demonstrating excellent performance with fitting indices R2X = 0.866, R2Y = 0.996, Q2 = 0.989 for independent variable fitting and model prediction accuracy, respectively. By utilizing OPLS-DA modeling along with a heatmap-based tracing path study, it was found that 29 VOCs significantly contributed to marine chitosan at a significance level of VIP > 1.00 (p < 0.05), whereas another set of 20 VOCs specifically associated with fungi chitosan exhibited notable contributions to its odor profile. These findings present a novel method for identifying commercial chitosan sources, which can be applied to ensure biological safety in practical applications.

Development of a modified C-BARQ for evaluating behavior in working dogs.

Introduction: Current high demand for effective odor detection dogs calls for the development of reliable methods for measuring performance-related behavioral phenotypes in these highly specialized working animals. The Canine Behavioral Assessment & Research Questionnaire (C-BARQ) is a widely used behavioral assessment tool among working dog organizations with a demonstrated ability to predict success/failure of dogs in training. However, this instrument was developed originally to study the prevalence of behavior problems in the pet dog population, and it therefore lacks the capacity to measure specific behavioral propensities that may also be important predictors of working dog success. The current paper examines the factor structure, internal reliability, and content validity of a modified version of the C-BARQ designed to evaluate four new domains of canine behavior in addition to those encompassed by the original C-BARQ. These domains, labeled Playfulness, Impulsivity, Distractibility, and Basophobia (fear of falling), respectively, describe aspects of canine behavior or temperament which are believed to contribute substantially to working dog performance. Methods: Exploratory factor analysis (EFA) of owner/handler questionnaire responses based on a sample of 1,117 working odor detection dogs. Results: A total of 15 factors were extracted by EFA, 10 of which correspond to original C-BARQ factors. The remaining 5 comprise the four new domains- Playfulness, Impulsivity, Distractibility, and Basophobia- as well as a fifth new factor labeled Food focus. Discussion: The resulting Working Dog Canine Behavioral Assessment & Research Questionnaire (WDC-BARQ) successfully expands the measurement capacities of the original C-BARQ to include dimensions of behavior/temperament of particular relevance to many working dog populations.

Italian validation of the body odor disgust scale.

Introduction: Disgust sensitivity to body odors plays a role in a set of psychological mechanisms supposedly evolved to avoid pathogens. To assess individual differences in body odor disgust, we previously developed the body odor disgust scale (BODS) and validated it in English. The BODS presents six scenarios where disgust could be evoked by smells coming from an internal source and an external source. The present study aimed to validate the BODS in the Italian population and to find further evidence for its structural, construct, and criterion validity. Methods: We used two large samples (N = 1,050, F = 527; and N = 402, F = 203, respectively) that were representative of the Italian population for sex and age. Results: Across these two studies, we confirmed the hypothesized bifactor structure, with all the items loading onto a general body odor disgust sensitivity factor, and on two specific factors related to the internal structure. In terms of construct validity, we found that the BODS converged with pathogen disgust sensitivity of the three-domain disgust scale (TDDS) but was distinct from a general propensity to experience negative emotions. The BODS showed criterion validity in predicting the behavioral intentions toward COVID-19 avoidance behavior, although it did not seem to be incrementally valid when compared to the TDDS pathogen subscale. We also established scalar measurement invariance of the BODS regarding gender and found that women display higher levels of BODS. Discussion: Results from the Italian version of the BODS indicate its structural, construct, nomological and criterion validity. Furthermore, our result on sex differences in disgust sensitivity are consistent with previous literature, and we discuss them in the broader context of cross-cultural and primate findings that points toward a possible evolutionary explanation of this difference.

Evaluation of three granular activated carbon filters for the treatment of collections foul air entering a water resource recovery facility.

The treatment of raw foul air that could escape to the atmosphere from the head space of the incoming wastewater sewer lines into a Southern California Water Resource Recovery Facility was evaluated by using a 1/20th scale pilot unit consisting of three different granular activated carbon filter technologies, operating side by side, under similar operating conditions, each having an average 3.8-s contact time. The three activated carbon filters contained each 0.07 m3 of coconut, coal, and coconut mixed with permanganate media. The foul air entering the granular activated carbon filters contained 82% to 83% relative humidity. No moisture removal mechanism was used prior to treatment. The removal of six different odor characters from eight chemical odorants present in the foul air were assessed. These were rotten egg (hydrogen sulfide), rotten vegetables (methyl mercaptan), canned corn (dimethyl sulfide), rotten garlic (dimethyl disulfide), earthy/musty (2-methyl isoborneol and 2-isopropyl 3-methoxy pyrazine), and fecal (skatole and indole). This is the first time a study evaluates the removal of specific odors by simultaneously employing sensory analyses using the odor profile method, which defines the different odor characters and intensities, together with chemical analyses of the odorants causing these odors. The results show that the three granular activated carbon filters, before hydrogen sulfide breakthrough, provided significant improvement in odor intensity and odorant removal. Breakthrough was reached after 57 days for the coconut mixed with permanganate, 107 days for the coconut, and 129 days for the coal granular activated carbon filter. Breakthrough (the critical saturation point of the activated carbon media) was considered reached when the hydrogen sulfide percentage removal diminished to 90% and continued downward. The coconut mixed with permanganate granular activated carbon filter provided the best treatment among the media tested, achieving very good reduction of odorants, as measured by chemical analyses, and reasonable removal of odor intensities, as measured by the odor profile method. The coconut mixed with permanganate granular activated carbon is recommended for short-term odor control systems at sewer networks or emergency plant maintenance situations given its shorter time to breakthrough compared with the other granular activated carbons. The coal and coconut granular activated carbon filters are generally used as the last stage of an odor treatment system. Because of the observed poor to average performance in removing odorants other than hydrogen sulfide, the treatment stage(s) prior to the use of these granulated activated carbons should provide a good methyl mercaptan removal of at least 90% in order to avoid the formation of dimethyl disulfide, which, in the presence of moisture in the carbon filter, emit the characteristic rotten garlic odor. The differences observed between the performances based on odorant removal by chemical analysis compared with those based on sensorial analyses by the odor profile method indicate that both analyses are required to understand more fully the odor dynamics. PRACTITIONER POINTS: Three virgin granulated activated carbon media were evaluated in a field pilot unit using raw collections foul air. Coal, coconut, and coconut mixed with permanganate were tested until breakthrough. Samples were analyzed both chemically (odorants) and sensorially (odors). Coconut mixed with permanganate proved to be the media that better reduced odorants and odors.

Quantitative determination of vanillin and its detection threshold in sake.

Vanillin is naturally occurring in various food products, including alcoholic beverages; however, its contribution to the aroma of sake is unclear. In this study, an HPLC-MS/MS quantification method was developed and validated by linearity, precision, and recovery, and it was applied to 115 bottles of highly diversified sake. Furthermore, the odor detection threshold of vanillin in sake was determined. Notably, the established method exhibited great linearity (5-1500 µg/L), with a R2 >0.99, and the limit of detection and limit of quantification were 1.7 and 5.5 µg/L, respectively. The spiked recoveries of vanillin ranged from 96.2% to 97.8%, with relative standard deviation ˂ 6.22%. Results revealed trace amounts to 29.9 µg/L of vanillin in the premium young sake, below the detection threshold (78.9 µg/L), whereas aged sake (43 bottles, 3-56 years aging) exhibited varied concentrations from trace amounts to 1727.5 µg/L of vanillin, notably peaking in a 20-year oak barrel-aged sake. The concentration of vanillin in most of the ambient-temperature-aged sake exceeded the detection threshold after 11-15 years of aging. The proposed method facilitates accurate vanillin quantification in sake, crucial for evaluating its flavor impact. Moreover, the discoveries provide a theoretical basis for the sensory exploration of sake aromas and equip the brewing industry with insights for modulating vanillin synthesis during sake aging.

Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC-MS analysis: Impact of freeze-thaw cycles and heat treatment.

The role of lipids in changes of volatile organic compounds (VOCs) in grass carp during 1 month of frozen storage with different freeze-thaw cycles and subsequent heat treatment was investigated. Sixty VOCs were identified in all groups by SPME-GC-MS. Odor contents fluctuated along with the freeze-thaw cycles and heat treatment, and the highest odor content was observed in frozen sample without freeze-thaw cycles. Freeze-thaw and heat treatment significantly promoted the lipid oxidation and hydrolysis for all the groups(p<0.05). Lipid metabolites were analyzed using non-targeted lipidomics and could be well distinguished among different freeze-thaw groups and heat-treatment groups. A total of 10 key differential lipid molecules were annotated, involving 4 metabolic pathways related to lipid degradation and odor formation. Spearman correlation analysis showed that these key differential lipids were significantly related to the formation of key VOCs (p<0.05).

The production of methyl mercaptan is the main odor source of chicken manure treated with a vertical aerobic fermenter.

The process of harmless treatment of livestock manure produces a large amount of odor, which poses a potential threat to human and livestock health. A vertical fermentation tank system is commonly used for the environmentally sound treatment of chicken manure in China, but the composition and concentration of the odor produced and the factors affecting odor emissions remain unclear. In this study, we investigated the types and concentrations of odors produced in the mixing room (MR), vertical fermenter (VF), and aging room (AR) of the system, and analyzed the effects of bacterial communities and metabolic genes on odor production. The results revealed that 34, 26 and 26 odors were detected in the VF, MR and AR, respectively. The total odor concentration in the VF was 66613 ± 10097, which was significantly greater than that in the MR (1157 ± 675) and AR (1143 ± 1005) (P < 0.001), suggesting that the VF was the main source of odor in the vertical fermentation tank system. Methyl mercaptan had the greatest contribution to the odor produced by VF, reaching 47.82%, and the concentration was 0.6145 ± 0.2164 mg/m3. The abundance of metabolic genes did not correlate significantly with odor production, but PICRUSt analysis showed that cysteine and methionine metabolism involved in methyl mercaptan production was significantly more enriched in MR and VF than in AR. Bacillus was the most abundant genus in the VF, with a relative abundance significantly greater than that in the MR (P < 0.05). The RDA results revealed that Bacillus was significantly and positively correlated with methyl mercaptan. The use of large-scale aerobic fermentation systems to treat chicken manure needs to focused on the production of methyl mercaptan.

Case Report: Vasospastic angina presenting as phantom odor perception.

Background: Vasospastic angina usually presents with intermittent episodes of chest pain. It can rarely be associated with the perception of phantom odors. Case summary: A 69-year-old woman presented for evaluation of intermittent shortness of breath and chest pain. She reported that she often experienced an abnormal smell sensation just prior to the event. The patient had abnormal smell sensation and shortness of breath at the initiation of exercise stress echocardiography with transient electrocardiographic changes and new regional wall motion abnormalities. Subsequent invasive coronary angiography showed no obstructive epicardial coronary artery disease. The patient was started on calcium channel blocker therapy with resolution of symptoms. Conclusion: Phantom odor perception has been rarely reported as an angina-equivalent symptom. Clinicians should have a high index of suspicion in patients presenting with atypical anginal symptoms.

Investigating social communication in mice: A two-intruders test approach.

Understanding the complex dynamics of social communication behaviors, such as exploration, communication, courtship, mating, and aggression in animal models, is crucial to reveal key neural and hormonal mechanisms underlying these behaviors. The two-intruders test is designed to investigate residents' behavior toward both male and female intruders within the home cage of the test male. During this test imitating natural conditions, several aspects of social interaction were investigated: Exploration, courtship, mating, and aggressive behavior. As mating and aggression involve overlapping neural circuits, the behavioral setup testing both behaviors is best at reflecting their competitive nature. Our findings demonstrate that resident male mice exhibit strong preference to communicate with a female intruder, which correlates with baseline testosterone levels of test males. Relevant female preference in the two-intruders test was also found in BALB/c males. Behavioral breakdown revealed the anogenital sniffing as a key behavioral feature that discriminates resident male behavior toward intruders of different sex. Furthermore, resident male interaction with female intruder was accompanied by neuronal activation in the ventromedial hypothalamus. We demonstrate that odor recognition underlies preference toward females in male residents, as experimental anosmia reduced communication with a female intruder. We conclude the two-intruders test setup to be a useful tool to study the neurological basis of social communication in animal models, which provides detailed analysis of various aspects of the laboratory animals' social behavior in the most natural conditions.

The role of the mediodorsal thalamus in chemosensory preference and consummatory behavior in rats.

Experience plays a pivotal role in determining our food preferences. Consuming food generates odor-taste associations that shape our perceptual judgements of chemosensory stimuli, such as their intensity, familiarity, and pleasantness. The process of making consummatory choices relies on a network of brain regions to integrate and process chemosensory information. The mediodorsal thalamus is a higher-order thalamic nucleus involved in many experience-dependent chemosensory behaviors, including olfactory attention, odor discrimination, and the hedonic perception of flavors. Recent research has shown that neurons in the mediodorsal thalamus represent the sensory and affective properties of experienced odors, tastes, and odor-taste mixtures. However, its role in guiding consummatory choices remains unclear. To investigate the influence of the mediodorsal thalamus in the consummatory choice for experienced odors, tastes, and odor-taste mixtures, we pharmacologically inactivated the mediodorsal thalamus during 2-bottle brief-access tasks. We found that inactivation altered the preference for specific odor-taste mixtures, significantly reduced consumption of the preferred taste and increased within-trial sampling of both chemosensory stimulus options. Our results show that the mediodorsal thalamus plays a crucial role in consummatory decisions related to chemosensory preference and attention.

Analysis of characteristic aromas of buckwheat with different germplasm using gas chromatography-mass spectrometry combined with chemometrics and multivariate statistical analysis.

In this study, the volatile components in 40 samples of Tartary buckwheat and common buckwheat from 6 major producing areas in China were analyzed. A total of 77 volatile substances were identified, among which aldehydes and hydrocarbons were the main volatile components. Odor activity value analysis revealed 26 aromatic compounds, with aldehydes making a significant contribution to the aroma of buckwheat. Seven key compounds that could be used to distinguish Tartary buckwheat from common buckwheat were identified. The orthogonal partial least squares-discriminant analysis was effectively used to classify Tartary buckwheat and common buckwheat from different producing areas. This study provides valuable information for evaluating buckwheat quality, breeding high-quality varieties, and enhancing rational resource development.

Early-life and chronic exposure to high-fat diet alters noradrenergic and glutamatergic neurotransmission in the male rat amygdala and hippocampus under cognitive challenges.

Childhood obesity increases the risk of health and cognitive disorders in adulthood. Consuming high-fat diets (HFD) during critical neurodevelopmental periods, like childhood, impairs cognition and memory in humans and animals, affecting the function and connectivity of brain structures related to emotional memory. However, the underlying mechanisms of such phenomena need to be better understood. This study aimed to investigate the neurochemical profile of the amygdala and hippocampus, brain structures involved in emotional memory, during the acquisition of conditioned odor aversion in male rats that consumed a HFD from weaning to adulthood. The rats gained weight, experienced metabolic changes, and reduced insulin sensitivity and glucose tolerance. Rats showed enhanced odor aversion memory, contrary to the expected cognitive impairments. This memory enhancement was accompanied by increased noradrenergic and glutamatergic neurotransmission in the amygdala and hippocampus. Importantly, this upregulation was specific to stimuli exposure, as basal neurotransmitter levels remained unaltered by the HFD. Our results suggest that HFD modifies cognitive function by altering neurochemical signaling, in this case, upregulating neurotransmitter levels rendering a stronger memory trace, demonstrating that metabolic dysfunctions do not only trigger exclusively detrimental plasticity processes but also render enhanced plastic effects depending on the type of information.

Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches.

Beer is a popular alcoholic beverage worldwide. However, limited research has been conducted on identifying key odor-active components in lager-type draft beers for the Chinese market. Therefore, this study aims to elucidate the odor characteristics of the four most popular draft beer brands through a sensory evaluation and an electronic nose. Subsequently, the four draft beers were analyzed through solid-phase microextraction and liquid-liquid extraction using a two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry analysis (GC×GC-O-MS). Fifty-five volatile odor compounds were detected through GC×GC-O-MS. Through an Aroma Extract Dilution Analysis, 22 key odor-active compounds with flavor dilution factors ≥ 16 were identified, with 11 compounds having odor activity values > one. An electronic nose analysis revealed significant disparities in the odor characteristics of the four samples, enabling their distinct identification. These findings help us to better understand the flavor characteristics of draft beer and the stylistic differences between different brands of products and provide a theoretical basis for objectively evaluating the quality differences between different brands of draft beer.

The scent of cuteness-neural signatures of infant body odors.

The smell of the own baby is a salient cue for human kin recognition and bonding. We hypothesized that infant body odors function like other cues of the Kindchenschema by recruiting neural circuits of pleasure and reward. In two functional magnetic resonance imaging studies, we presented infantile and post-pubertal body odors to nulliparae and mothers (N = 78). All body odors increased blood-oxygen-level-dependent (BOLD) response and functional connectivity in circuits related to olfactory perception, pleasure and reward. Neural activation strength in pleasure and reward areas positively correlated with perceptual ratings across all participants. Compared to body odor of post-pubertal children, infant body odors specifically enhanced BOLD signal and functional connectivity in reward and pleasure circuits, suggesting that infantile body odors prime the brain for prosocial interaction. This supports the idea that infant body odors are part of the Kindchenschema. The additional observation of functional connectivity being related to maternal and kin state speaks for experience-dependent priming.

Pheromone representation in the ant antennal lobe changes with age.

While the neural basis of age-related decline has been extensively studied,1,2,3 less is known about changes in neural function during the pre-senescent stages of adulthood. Adult neural plasticity is likely a key factor in social insect age polyethism, where individuals perform different tasks as they age and divide labor in an age-dependent manner.4,5,6,7,8,9 Primarily, workers transition from nursing to foraging tasks,5,10 become more aggressive, and more readily display alarm behavior11,12,13,14,15,16 as they get older. While it is unknown how these behavioral dynamics are neurally regulated, they could partially be generated by altered salience of behaviorally relevant stimuli.4,6,7 Here, we investigated how odor coding in the antennal lobe (AL) changes with age in the context of alarm pheromone communication in the clonal raider ant (Ooceraea biroi).17 Similar to other social insects,11,12,16 older ants responded more rapidly to alarm pheromones, the chemical signals for danger. Using whole-AL calcium imaging,18 we then mapped odor representations for five general odorants and two alarm pheromones in young and old ants. Alarm pheromones were represented sparsely at all ages. However, alarm pheromone responses within individual glomeruli changed with age, either increasing or decreasing. Only two glomeruli became sensitized to alarm pheromones with age, while at the same time becoming desensitized to general odorants. Our results suggest that the heightened response to alarm pheromones in older ants occurs via increased sensitivity in these two core glomeruli, illustrating the importance of sensory modulation in social insect division of labor and age-associated behavioral plasticity.