360 lines of academicians, I also through such a gathering type of "paper" to bid for the academician of the Fishing Research Institute.
Some Chinese fishing masters and anglers like to talk about the taste type of bait, there is no doubt that fish will also have a preference for food like people, but what is the taste type, there are generally two understandings between anglers, one is taste, is the animal's compound perception of food smell and taste, and the other is smell, which is the perception of the type of food by the sense of smell.
People will make judgments about food through sight, smell and taste, of which smell and taste are the decisive senses, can our human cognition of food smell and taste be translated to the fish, after all, people live in the air, fish live in water, the fish smell, taste and we humans?
In reality, many anglers understand this flavor type as a smell, that is, a volatile smell smelled by a person's nose, rather than the taste of the food itself:
A phishing author's web article
Of course, there are also many fishing friends in China who do not agree with this theory, for example, the official number of @Daqi Fishing Network has specially published a criticism of this:
Daqi's point of view, like the previous articles and videos of this envoy, emphasizes that the human nose should not be used to judge the fish, and more attention should be paid to the taste produced by the actual edible ingredients of the bait itself rather than the smell.
But none of us have come up with convincing scientific evidence, and many anglers are not convinced, so we have entered into an in-depth study of this, and found that scientists at Tokyo Medical and Dental University in Japan revealed this deep truth to us as early as 2009 through a research paper entitled "The Origin and Evolution of Vertebrate Olfactory Receptor Genes and a Comparative Genome Analysis of 23 Chordates" (see 1) -
Smell is a primitive sensation of an organism. Both vertebrates and insects have receptors that detect odor molecules in the environment, but these genes have different evolutionary origins. Among the vertebrates studied, mammals had about 1,000 olfactory receptor (OR) genes, while teleost fish had a much smaller number of OR genes (about 100). To study the origin and evolution of vertebrates or genes, scientists tried to identify near-intact or gene banks by searching the whole genome sequences of 14 non-mammalian chordates, including cephalopods (Wenchang fish), tails (ascites and larvae), and vertebrate sea lamprey eels:
Sea lamprey
Five species of bony fish,
Zebrafish
Frogs, lizards, and then combined with platypus
platypus
dog
chimpanzee
and humans
mankind
Large-scale systematic analysis of the genes of mammals and other 9 species. This analysis shows that the odor or gene stocks of aquatic and terrestrial vertebrates vary widely, reflecting the need to detect water-soluble odors and airborne odors (volatile) respectively. Fish primarily detect four groups of water-soluble molecules as odors: amino acids, gonadal steroids, bile acids, and prostaglandins These odors are not volatile, so humans cannot smell them. (See 2)
Comparative map of olfactory genes in vertebrates
Note that the bar chart represents the number of different gene types, as shown in the figure, the number of OR genes in teleost fish varies greatly, indicating that the olfactory sensitivity of different species can vary greatly.
The study also found an atypical small gene population (β) in aquatic and terrestrial vertebrates, where several early differentiated class I genes in mammals branched β with some amphibian and fish genes, so it was possible for β group of genes to detect water solubility and airborne odors.
The functional differences between Class 1 and Class 2 genes are unclear, and the prevailing view in the scientific community is to assume that Class 1 genes are used to detect relatively hydrophilic compounds, while Class 2 genes are used to detect hydrophobic compounds. In this study, the researchers found that some of the early differentiated Class 1 genes (β group of genes) are actually homologous to certain fish or genes. Thus, mammalian β genes are true fish-like genes that can detect volatile and water-soluble chemicals such as alcohol. For example, some studies have shown that fish are able to identify low concentrations of β-phenylethanol, which has a pleasant rose-like odor. In addition, scientific studies have also found that genes called S6 (MmOR7.5.3) and S50 (MmOR7.5.2) in mice belong to the β group, and they have been reported to react to azelaic acid, a dicarboxylic acid that is soluble in water.
To summarize the above results, the point is:
People's sense of smell can mainly feel volatile odors, fish's sense of smell mainly feels water-soluble odors, all animals have different olfactory genes, the feeling of smell has different commonalities, and the difference in smell between people and fish is far greater than the commonality.
Your olfactory perception of the same food smell as the fish is like these 2 photos:
Olfactory perception visual simulation diagram
There are differences, there are commonalities, and the differences are far greater than the commonalities.
So, don't use your nose to make preferences for fish, you are so different.
<h1>Recommendations for fishing food-inducing additives:</h1>
Do not buy flavors that have not been confirmed by scientific research results to be effective against the target fish as food attraction additives, because edible flavors are mostly volatile odor substances, they may not be effective for fish, and the probability of ineffectiveness is greater than the probability of effectiveness;
Choose water-soluble food attractants that have been scientifically proven to be effective, such as betaine hydrochloride, salt, sugar and other chemical additives;
Water-soluble natural animal and plant extracts can also be used according to the diet of the target fish, such as:
Carp fishing, crucian carp and diplodocus (earthworm) extract;
Grass carp fishing with black algae extract of rotunda;
Fishing for bluefish with field snail extract.
<h1>Use of water-soluble additives:</h1>
Water-soluble additives are easily soluble in water, unless fishing black pits and other high-density waters are suitable for direct addition to the use of powder bait, if it is low-density natural waters, it is recommended to soak, boil the way to integrate into the inside of the hard bait, such as adding when cooking corn kernels, the specific operation method see "Talk about European Carp Fishing" plant bait section;
If the target fish is more than 1 pound of carp, grass carp, bluefish, corn kernels are too small to be eaten by small fish such as crucian carp, so it is recommended to add water-soluble additives to the powder bait and rub the whole egg liquid into the balls and boil or steam:
Cooked ball bait
Then dried to use, this ball-shaped bait is hard and resistant to small fish nibbling, the inside and surface of the ball bait has a lot of pores, can slowly release water-soluble food-attracting ingredients outwards, can have a strong fish-attracting effect for a long time.
Pill bait
The recipe and production method of ball bait can be found in the "Talk about European Carp Fishing" Ball Bait Festival.
If you still have questions, please click on this link to see the easy-to-understand video explanation
Dear fishing friends, if you think that I can be a fishing academician with this article, then please comment, like, and forward!
<h1>bibliography:</h1>
1、Nimura Y. On the origin and evolution of vertebrate olfactory receptor genes Comparative genome analysis among 23 chordate species. Genome Biol Evol 2009,1:444；
2、Laberge F, Hara TJ. 2001. Neurobiology of fish olfaction:a review. Brain Res Rev. 36:46–59