Food Odors Research Articles

The effect of perceived odour edibility induced via conditioning on olfactory habituation

Previous research shows that edibility (top-down feature) could modulate olfactory habituation, as habituation follows a different trend for food or non-food odours. However, the impact of bottom-up features of the stimuli (e.g., trigeminality) cannot be ruled out. To minimize such influences, in the present experiment, forty-four participants completed a habituation paradigm while being presented with the same odour (i.e., vanilla) that could be associated both to food and non-food stimuli. In the conditioning phase, participants were exposed to the vanilla odour coupled either with food (edible group) or with non-food pictures (non-edible group). The conditioning protocol affected the perceived edibility of the vanilla odour, namely the edible group rated the odour significantly more edible than the non-edible group. In the habituation phase, participants were exposed to the same vanilla odour in a block of 20 trials. They rated the perceived odour intensity and pleasantness after each trial. Linear mixed-effects models showed that the odour intensity decreased over time only in the non-edible group. While the pleasantness decreased in both groups. Our findings show that, when minimizing the influence of other possible olfactory features (e.g., trigeminality, pleasantness), odour edibility modulates olfactory habituation.

Ortho‐ and Retronasal stimulations with specific food odours: Hedonic and familiarity ratings are related to chemosensory pleasure scale (CPS) scores

AbstractVolatile compounds can reach olfactory epithelium though the nose (orthonasal olfaction) or the mouth (retronasal olfaction). Although differences have been found between these two pathways in terms of odour sensitivity and identification, few studies have examined ortho‐ and retronasal differences taking into consideration the three main dimensions of olfactory perception (i.e. hedonicity, intensity and familiarity). Olfactory perception, and particularly odour hedonic perception, is influenced by several factors such as sex or age. Another variability factor worth considering, especially regarding food‐related odours, is the ability to experience pleasure simulated by smell or taste, which can be measured with the Chemosensory Pleasure Scale (CPS). Thus, the aims of this study were (1) to compare odour sensory ratings in response to ortho‐ and retronasal presentation and (2) to examine the relationship between CPS scores and odour sensory ratings in ortho‐ and retronasal pathways. Participants rated ten food odours in ortho‐ and retronasal conditions using visual analogue scales and were divided into two subgroups based on the median CPS score (CPS+ and CPS− groups). Results revealed similar sensory responses to food odours between ortho‐ and retronasal pathways for the three main dimensions of olfactory perception. Interestingly, when CPS scores were considered, clear differences in odour familiarity and hedonicity were shown, particularly for the retronasal pathway (i.e. odours were perceived as more pleasant and more familiar in CPS+ group than in CPS− group). Overall, these findings suggest that differences in odour perception between ortho‐and retronasal pathways may be related to specific individual characteristics such as chemosensory hedonic capacity.

Diminishing the Pathogenesis of the Food-Borne Pathogen Serratia marcescens by Low Doses of Sodium Citrate.

Protecting food from bacterial contamination is crucial for ensuring its safety and avoiding foodborne illness. Serratia marcescens is one of the food bacterial contaminants that can form biofilms and pigments that spoil the food product and could cause infections and illness to the consumer. Food preservation is essential to diminish such bacterial contaminants or at least reduce their pathogenesis; however, it should not affect food odor, taste, and consistency and must be safe. Sodium citrate is a well-known safe food additive and the current study aims to evaluate its anti-virulence and anti-biofilm activity at low concentrations against S. marcescens. The anti-virulence and antibiofilm activities of sodium citrate were evaluated phenotypically and genotypically. The results showed the significant effect of sodium citrate on decreasing the biofilm formation and other virulence factors, such as motility and the production of prodigiosin, protease, and hemolysins. This could be owed to its downregulating effect on the virulence-encoding genes. An in vivo investigation was conducted on mice and the histopathological examination of isolated tissues from the liver and kidney of mice confirmed the anti-virulence activity of sodium citrate. In addition, an in silico docking study was conducted to evaluate the sodium citrate binding ability to S. marcescens quorum sensing (QS) receptors that regulates its virulence. Sodium citrate showed a marked virtual ability to compete on QS proteins, which could explain sodium citrate's anti-virulence effect. In conclusion, sodium citrate is a safe food additive and can be used at low concentrations to prevent contamination and biofilm formation by S. marcescens and other bacteria.

Food odors alter behavioral responses and olfactory receptors expression in grass carp (Ctenopharyngodon idellus)

Olfaction, the sense of smell, is crucial for animal survival, especially in localizing prey or food. However, little is known about the fish behavioral responses to specific food odors and which olfactory receptor might be activated by the food odors. Here, we examined the evolutionary relationships and classified the subfamilies of olfactory receptors (ORs), and conducted behavioral and gene expression analysis in grass carp (Ctenopharyngodon idellus). We identified 196 intact ORs in the grass carp genome and classified them into 8 subfamilies: β, δ, ε, η, γ, κ, θ, and ζ. 12 representative ORs (4 β, 4 δ, and 4 ε) were highly expressed in the olfactory epithelium (OE) of 24-month-old grass carp. Behavioral exploration found that grass carp showed different behaviors to different food odors at a series of concentrations. Specifically, 0.01 μmol/L amino acid mixtures and 0.005 × Hydrilla verticillata extracts strongly changed the preference index and swimming trajectories in 6-month-old grass carp. In addition, the two food odors stimulation differentially induced ORs expression in three tissues, especially strong in the olfactory bulb and brain. Altogether, our results suggest that olfaction plays an important role in the regulation of fish feeding behavior and provide a basis for further studies on the function and specific recognition of olfactory receptors in fish.

L-proline enrichment of bread enhances its KFO: Assessment of freshness by electronic nose technology and an ANN prediction model

Freshness-aroma or sweet “popcorn”- like aroma of white bread was enhanced by increasing the formation of 2-acetyl-1-pyrroline (2-AP), a key food odorant by addition of its precursor molecule, viz. L-proline (1.2% w/w) to the bread-dough. Overall sensorial acceptability scores, physico-chemical properties, aroma and freshness-stability were all significantly (p < 0.05) enhanced in bread; while the acrylamide content was concomitantly reduced consequent to this amino acid enrichment. Employment of hurdle technology resulted in a 4-fold enhanced freshness-stability of bread (E-7 with 1.2% L-proline added) vis-à-vis the experimental control and commercially available bread samples. In this investigation, electronic nose along with artificial neural network (ANN) was employed to effectively discriminate the test sample (E-7) from the experimental control ones with respect to freshness-stability, for a large number of sample sets. The optimum topology (ANN network) of 8-15-5 rapidly and accurately predicted the shelf-life of E-7, with high correlation (R2 = 0.9785) between the predicted and experimental values. Mahalanobis distance method was adopted to determine ‘freshness index’ of bread by correlating it with its 2-AP content (quantified by gas chromatography) which allowed unambiguous-cum-rapid prediction of this freshness molecular marker in the bread samples during storage. We envisage that ANN coupled with e-nose technology would allow rapid-cum-accurate detection of freshness status of bread for bakery industries forgoing invasive, time-intensive, conventional biochemical analysis.

A CNN-Based E-Nose Using Time Series Features for Food Freshness Classification

In this article, a convolutional neural network (CNN)-based electronic nose system is proposed, which utilizes time series features to classify the freshness of food. The electronic nose is composed of three elements: a highly sensitive miniaturized micro-electromechanical systems (MEMS) metal–oxide (MOX)–semiconductor gas sensor array, a complementary metal–oxide–semiconductor (CMOS) integrated circuit, and a CNN-based classification unit. The gas sensors exhibit exceptional sensitivity, low power consumption, and a small size. The interface circuit for sensor readout is fabricated using a standard 180-nm CMOS process, with an area of <inline-formula xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink"> <tex-math notation="LaTeX">$1.5\times1.5$ </tex-math></inline-formula> mm. The interface chip mainly consists of an analog-to-digital converter (ADC), an electrically erasable programmable read-only memory (EEPROM), an oscillator (OSC), power management, a heater driver, and a digital control circuit. Fixed <inline-formula xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink"> <tex-math notation="LaTeX">${R}{(}{t}{)}$ </tex-math></inline-formula> exposures are taken at specific intervals under gas input and output conditions. Time series features are extracted from a diverse set of sensor signals, which allows the subtle differences in various food odors at different freshness levels to be identified. The incorporation of time series feature extraction extends the data features, resulting in enhanced classification accuracy with a limited number of sensors. An abstract odor map input to the CNN is formed by combining the steady-state and transient information of the gas sensor response. The final freshness classification accuracy of 20 types of foods is 97.3%. The accuracy is improved by 6.5% after the implementation of time series feature extraction, demonstrating the significance of instantaneous fluctuation information for classification accuracy.

Exposure to a sensory functional ingredient in the pig model modulates the blood-oxygen-level dependent brain responses to food odor and acute stress during pharmacological MRI in the frontostriatal and limbic circuits.

In the present study, we examined the effects of a supplementation with a sensory functional ingredient (FI, D16729, Phodé, France) containing vanillin, furaneol, diacetyl and a mixture of aromatic fatty acids on the behavioural and brain responses of juvenile pigs to acute stress. Twenty-four pigs were fed from weaning with a standard granulated feed supplemented with the functional ingredient D16729 (FS animals, N = 12) or a control formulation (CT animals, N = 12). After a feed transition (10 days after weaning), the effects of FI were investigated on eating behaviour during two-choice feed preference tests. Emotional reactivity to acute stress was then investigated during openfield (OF), novel suddenly moving object (NSO), and contention tests. Brain responses to the FI and the two different feeds' odour, as well as to an acute pharmacological stressor (injection of Synacthen®) were finally investigated with functional magnetic resonance imaging (fMRI). FS animals tended to spend more time above the functional feed (p = 0.06) and spent significantly more time at the periphery of the arena during NSO (p < 0.05). Their latency to contact the novel object was longer and they spent less time exploring the object compared to CT animals (p < 0.05 for both). Frontostriatal and limbic responses to the FI were influenced by previous exposure to FI, with higher activation in FS animals exposed to the FI feed odor compared to CT animals exposed to a similarly familiar feed odor without FI. The pharmacological acute stress provoked significant brain activations in the prefrontal and thalamic areas, which were alleviated in FS animals that also showed more activity in the nucleus accumbens. Finally, the acute exposure to FI in naive animals modulated their brain responses to acute pharmacological stress. Overall, these results showed how previous habituation to the FI can modulate the brain areas involved in food pleasure and motivation while alleviating the brain responses to acute stress.

Advanced investigation of a putative adsorption process of nine non key food odorants (non-KFOs) on the broadly tuned human olfactory receptor OR2W1: Statistical physics modeling and molecular docking study

In the present paper, statistical physics formalism was used to understand the olfactory perception via the investigation of dose-olfactory response curves of a putative adsorption process of nine non key food odorants (non-KFOs) on the broadly tuned human olfactory receptor OR2W1, in order to quantitative characterize the interactions between the nine studied non-KFOs, i. e., furfuryl sulfide, furfuryl disulfide, benzyl methyl disulfide, furfuryl methyl disulfide, benzyl methyl sulfide, 1-phenylethanethiol, benzyl mercaptan, furfuryl methyl sulfide and 3-phenylpropanol molecules and OR2W1 binding sites at a molecular level. Two advanced adsorption models have been proposed: the advanced monolayer monoenergy model (monolayer model with identical and independent olfactory receptor binding sites) (Model 1) and the advanced monolayer model with two independent types of olfactory receptor binding sites (Model 2). It was concluded that the monolayer monoenergy model was selected as the most adequate model to fit the experimental dose-olfactory response curves tabulated in literature. Actually, the numerical values of the three fitted physico-chemical parameters (RM1, n and C1) were obtained by a non-linear regression. Indeed, modeling results suggested that the number of docked non-KFOs per OR2W1 binding site n values (1.24 < n < 1.94) was always superior to 1, which indicated the non-parallel orientation of the studied odorants on the olfactory receptor and the multi-molecular adsorption mechanism. The estimated molar adsorption energy ΔEa values (ranged from 6.07 to 12.16 kJ/mol) for the nine olfactory systems confirmed the physical the exothermic characters of the adsorption process since ΔEa values were lower than 40 kJ/mol and positive. Furthermore, these estimated parameters were applied to characterize stereographically and energetically the interaction between the nine non-KFOs and OR2W1 through the determination of the human receptor binding site size distributions (RSDs) and the adsorption energy distributions (AEDs), which were spread out from 0.25 to 6.50 nm and from 0 to 22.50 kJ/mol, respectively. The docking computation between these nine non-KFOs and OR2W1 proved that the estimated binding affinities were belonged to the adsorption energies spectrum in general and the specific adsorption energy band or the molecular vibration modes limited spectrum (between 2.50 kJ/mol and 17 kJ/mol) (approximate olfactory band).

Multielectrode recordings of cockroach antennal lobe neurons in response to temporal dynamics of odor concentrations

The initial representation of the instantaneous temporal information about food odor concentration in the primary olfactory center, the antennal lobe, was examined by simultaneously recording the activity of antagonistic ON and OFF neurons with 4-channel tetrodes. During presentation of pulse-like concentration changes, ON neurons encode the rapid concentration increase at pulse onset and the pulse duration, and OFF neurons the rapid concentration decrease at pulse offset and the duration of the pulse interval. A group of ON neurons establish a concentration-invariant representation of odor pulses. The responses of ON and OFF neurons to oscillating changes in odor concentration are determined by the rate of change in dependence on the duration of the oscillation period. By adjusting sensitivity for fluctuating concentrations, these neurons improve the representation of the rate of the changing concentration. In other ON and OFF neurons, the response to changing concentrations is invariant to large variations in the rate of change due to variations in the oscillation period, facilitating odor identification in the antennal-lobe. The independent processing of odor identity and the temporal dynamics of odor concentration may speed up processing time and improve behavioral performance associated with plume tracking, especially when the air is not moving.

Chronic stress is associated with reward and emotion-related eating behaviors in college students.

Stress is related to altered olfactory perception and eating behaviors. The current study investigated the association between chronic stress, food reward and perception of food and non-food odors among college students. Sixty-one participants completed the Perceived Stress Scale (PSS) and the Brief Daily Stressors Screening Tool (BDSST). The detective threshold and suprathreshold perception (pleasantness, intensity, and familiarity) of two food (chocolate, strawberry) odors and a non-food (rose) odor were measured. Food reward and macronutrient preference were measured using the computerized Leeds Food Preference Questionnaire and the Macronutrient and Taste Preference Ranking task, respectively. Reward-related eating, emotional eating and eating-related inhibitory control were measured by the Dutch Eating Behavior Questionnaire (DEBQ) and the Reward-Based Eating Drive Scale (RED) scales. Neither the perceived stress or the severity of daily life stressor exposure was related to odor sensitivity, however, the PSS score was significantly correlated with pleasantness for strawberry odor (r = 0.329, p = 0.013). Chronic stress (PSS and BDSST scores) was significantly correlated with the DEBQ emotional eating and reward-related eating measured by RED (all ps < 0.01). Moreover, the BDSST score was negatively correlated with subjective liking for low-calorie sweet foods (r = -0.46, p < 0.001). Together, our preliminary results suggest disassociated effect of chronic stress on odor perception and eating behaviors.

Loss of smell in lung cancer patients undergoing chemotherapy: Prevalence and relationship with food habit changes

Background and ObjectivesCancer patients undergoing cytotoxic chemotherapies exhibit a series of adverse side effects including smell and taste alterations, which can have a significant impact on their food behavior and quality of life. Particularly, olfactory alterations are often underestimated, although declared as frequent by cancer patients. In the present study, we set out to examine loss of smell in lung cancer patients undergoing chemotherapy and its relationship to food habits. Material and MethodsForty-four bronchial cancer patients receiving cisplatin and 44 controls age and gender matched participants were tested for olfactory and gustatory functions using the European Test of Olfactory Capabilities and the Taste Strips test. Participants reported their food and dietary habits by filling a self-administered questionnaire. Patients were tested under two different sessions: i) before the beginning of the treatment, and ii) 6 weeks later, after 2 cycles of chemotherapy. Controls were tested under the same protocol with two sessions separated by 6 weeks. Results and ConclusionsThe results highlighted decreased smell and taste abilities in almost half of the lung patients’ group even before the exposition to Cisplatin. On a perceptual level, patients rated typical food odors as less edible compared to controls. Moreover, within the patients’ group, hyposmics reported using more condiments, possibly as a compensatory mechanism to their decreased sensory abilities. Taken together, these findings showed that loss of smell is prevalent in lung cancer patients and is related to changes in dietary practices including seasoning. Future studies will provide a better understanding of these sensory compensation mechanisms associated with olfactory loss and their effects on food pleasure in this patient population.

Food odour recognition adjusts systemic metabolism to nutrient availability.

Food odour recognition adjusts systemic metabolism to nutrient availability.

Anosmia: A Clinic Based Review

Anosmia and hyposmia, the inability or decreased ability to smell, is estimated to afflict 3–20% of the population.Risk of olfactory dysfunction increases with old age and may also result from chronic sinonasal diseases, severehead trauma, and upper respiratory infections, or neurodegenerative diseases. These disorders impair the ability tosense warning odors in foods and the environment, as well as hinder the quality of life related to social interactions,eating, and feelings of well-being. This article reports and extends on a clinical update commencing at the 2016Association for Chemoreception Sciences annual meeting. Included were reports from: a patient perspective onlosing the sense of smell with information on Fifth Sense, a nonprofit advocacy organization for patients witholfactory disorders; an otolaryngologist’s review of clinical evaluation, diagnosis, and management/treatment ofanosmia; and researchers’ review of recent advances in potential anosmia treatments from fundamental science,in animal, cellular, or genetic models. As limited evidence-based treatments exist for anosmia, dissemination ofinformation on anosmia-related health risks is needed. This could include feasible and useful screening measuresfor olfactory dysfunction, appropriate clinical evaluation, and patient counseling to avoid harm as well as managehealth and quality of life with anosmia.

Predicting odor profile of food from its chemical composition: Towards an approach based on artificial intelligence and flavorists expertise.

Odor is central to food quality. Still, a major challenge is to understand how the odorants present in a given food contribute to its specific odor profile, and how to predict this olfactory outcome from the chemical composition. In this proof-of-concept study, we seek to develop an integrative model that combines expert knowledge, fuzzy logic, and machine learning to predict the quantitative odor description of complex mixtures of odorants. The model output is the intensity of relevant odor sensory attributes calculated on the basis of the content in odor-active comounds. The core of the model is the mathematically formalized knowledge of four senior flavorists, which provided a set of optimized rules describing the sensory-relevant combinations of odor qualities the experts have in mind to elaborate the target odor sensory attributes. The model first queries analytical and sensory databases in order to standardize, homogenize, and quantitatively code the odor descriptors of the odorants. Then the standardized odor descriptors are translated into a limited number of odor qualities used by the experts thanks to an ontology. A third step consists of aggregating all the information in terms of odor qualities across all the odorants found in a given product. The final step is a set of knowledge-based fuzzy membership functions representing the flavorist expertise and ensuring the prediction of the intensity of the target odor sensory descriptors on the basis of the products' aggregated odor qualities; several methods of optimization of the fuzzy membership functions have been tested. Finally, the model was applied to predict the odor profile of 16 red wines from two grape varieties for which the content in odorants was available. The results showed that the model can predict the perceptual outcome of food odor with a certain level of accuracy, and may also provide insights into combinations of odorants not mentioned by the experts.

Genetic and functional odorant receptor variation in the Homo lineage

Humans, Neanderthals, and Denisovans independently adapted to a wide range of geographic environments and their associated food odors. Using ancient DNA sequences, we explored the invitro function of thirty odorant receptor genes in the genus Homo. Our extinct relatives had highly conserved olfactory receptor sequence, but humans did not. Variations in odorant receptor protein sequence and structure may have produced variation in odor detection and perception. Variants led to minimal changes in specificity but had more influence on functional sensitivity. The few Neanderthal variants disturbed function, whereas Denisovan variants increased sensitivity to sweet and sulfur odors. Geographic adaptations may have produced greater functional variation in our lineage, increasing our olfactory repertoire and expanding our adaptive capacity. Our survey of olfactory genes and odorant receptors suggests that our genus has a shared repertoire with possible local ecological adaptations.

Parosmia and altered taste in patients recovering from Covid 19

Parosmia is a well-documented consequence of smell loss associated with Covid 19. Those who experience this qualitative olfactory disorder during recovery find that the odour of common foods and household items is distorted, and the experience can range from merely altered to profoundly disgusting. This can lead to a greatly altered relationship with food, including the physical symptoms of loss of appetite, nausea, vomiting, as well as wider reaching issues such as withdrawal from social situations, emotional distancing from others in their close social circles, and anhedonia. There is at present no known cure or intervention to mitigate the condition. The AbScent Parosmia and Phantosmia support group on Facebook became an important resource for patients with this condition during the early part of the pandemic, and the crowd-sourcing of experiences, tips and peer-to-peer advice became a valuable source of information for the community as well as researchers trying to understand the condition. Using protocols described in earlier literature on the use of social media for qualitative research, this paper provides information on the management of parosmia based on the experiences of over 30k patients in the AbScent Parosmia and Phantosmia group on Facebook and 6k member of the AbScent Network.

The multisensory environmental evaluations of sound and odour in urban public open spaces

Few studies have focused on the multisensory perception of audio–olfactory interaction with the purpose of improving the use of urban spaces. This study conducted multisensory environmental evaluations in three urban open spaces in China with the aim of verifying the existence of audio–olfactory interaction in the urban environments and providing different perspectives for the improvement of urban environmental quality. A sensewalk approach was adopted in the study, and the main research contents were: the odour’s effects on sound source and sound environment evaluations, and the sound’s effects on odour source and odour environment evaluations. The results indicated that food odour improved acoustic comfort and sound congruency and reduced subjective loudness. Pollution odour worsened the assessment of traffic and lowered subjective loudness. Sound decreased the subjective intensity of odour and exacerbated its evaluation. Additionally, food odour enhanced the sound environment assessment of pedestrian streets, while pollution odour worsened it. Sound had a weak impact on odour environment evaluations. The masking effect between sound and odour showed that the presence of the latter decreased subjective loudness while increased sound diminished the subjective intensity of odour. Furthermore, odour’s influence on sound evaluations was greater than the influence of sound on odour evaluations. These findings have implications for the planning and design of a livable and comfortable urban environment through the perspective of sensory interaction.

Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review

The Maillard reaction not only results in the formation of flavor compounds, but also harmful by-products, including the infamous toxicant acrylamide. Dietary acrylamide cannot be eliminated, but its levels in foods can be minimized. This review discusses the mechanisms of inhibition, effectiveness under varied conditions, and limitations of the sulfur-containing compounds: thiols, sulfites, thioethers, and thiosulfinates. These compounds have proven to be effective inhibitors of acrylamide formation. Among these compounds, the thiols are deemed the most effective. However, such success is masked by their negative effects on food taste and odor.

Diet and odor hedonic ratings: comparative study between vegetarians, flexitarians, and omnivores

ABSTRACT Objectives: Odor hedonic perception is well known to exhibit great variability and to depend on several parameters, i.e. stimulus, context, and subject characteristics. As hedonic perception (pleasant/unpleasant character) of food odors is considered one of the most prominent dimensions in eating behavior, the question of hedonic variability in this context arises. Thus, the aim of the present study was to compare odor hedonic ratings in three populations with regard to diet (i.e. omnivore, vegetarian, and flexitarian diets). Methods: Four categories of odors were compared: meat, vegetable, other food, and non-food odors. Results: The results showed that vegetarian and flexitarian individuals rated meat odors as more unpleasant than omnivores, while no significant difference was found for other categories of odors. Discussion: The question of whether the diet influences the hedonic perception or/and inversely is discussed, regarding several aspects of food consumption such as eating disorders, food education, … and could further serve to manage eating behaviors. Practical applications: This study evidenced that vegetarians and flexitarians specifically rated meat odors as being more unpleasant than those of omnivores. Because of the growing number of vegetarians and flexitarians in the general population, it could be suggested to take into account the odor hedonic perception (especially regarding food odors) in studies related to diets. Besides, the present results could further serve research in several aspects of food consumption such as eating disorders (anorexia, bulimia … etc.) or food education as well as the management of eating behaviors, especially in an elderly population.

Sexually dimorphic responses to monofloral honeys in the small hive beetle, Aethina tumida Murray (Coleoptera: Nitidulidae)

Of twenty species of beetles across six families and fourteen genera found living within the hives of the western honey bee Apis mellifera, only the small hive beetle (SHB), Aethina tumida, displays attributes characteristic of an integrated parasitic lifestyle. This species is a pest that can cause severe damage to weakened hives. SHB adults tend to disperse over long distances after they eclose and appear to rely on food odors to locate beehives to infest. Thus, we hypothesized that the floral sources of nectars processed into honey stored in hives may influence SHB orientation toward hives and dietary preferences within hives. We carried out preference assays of individual SHB in an arena with several protein patty substitute diets, each of which was prepared with one of three monofloral honeys (white tupelo Nyssa ogeche, black locust Robinia pseudoacacia, and buckwheat Fagopyrum esculentum) or a phytochemical-free control. Male and female beetles displayed different responses to food choices. Female SHB preferred monofloral honey diets (74%) over the phytochemical-free control, and, among the three monofloral honeys, exhibited a strong preference for the white tupelo honey diet over control diets. In contrast, 41% of male SHB in individual assays preferred the control diet over diets containing monofloral honeys. These findings suggest that for males the ability to detect sugar sources is the primary determinant of preference, whereas, based presumably on nutritional requirements in support of oviposition, female SHB may be responsive to a broader range of food-related cues to increase the likelihood of identifying well-provisioned hives.