Olfactory preferences and chemical differences of fruit scents for Aedes aegypti mosquitoes

Feeding on the sugar of fruits and flowers is vital for mosquitoes and increases their lifespan, reproduction, and flight activity. Olfaction is a key sensory modality in mediating mosquito responses to sugar sources. Previous studies have demonstrated that natural nectar sources from fruits and flowers can vary in attractiveness to mosquitoes, with some sources preferred over others. However, how the attractiveness of different fruits relates to the chemical composition of their scent and the responses they evoke from the mosquito's peripheral olfactory system, is still not understood. In this study, we use closely related fruit species and their varieties to examine how changes in scent chemistry can influence the fruit's attractiveness to Aedes aegypti mosquitoes and examine how the mosquito's olfactory responses (via electroantennogram recordings, or EAG) correlate with those differences. Our results show that mosquitoes are attracted to the scents of certain fruits (Mangifera indica, Prunus perspica, Psidium guajava, Musa acuminata), whereas others (Pyrus communis, Citrus limon) elicited responses not significantly different from the negative control. Chemical analyses of the scents showed that attractive fruits have distinct chemical profiles, and amongst closely related fruits, minor changes in the relative proportions of scent compounds can modify the attractiveness. These minor differences in the fruit scent were not reflected in the EAG responses, which showed similar responses to scents from different fruit species and closely related varieties. Experimentally altering the chemical proportion of a single compound in attractive scents caused a significant decrease in attraction to levels similar to the less attractive cultivars. Our results demonstrate that mosquitoes are sensitive to compound proportions in attractive odors, which have implications for the olfactory processing of complex odor sources, like those from plants or blood hosts.