Ladybugs may look pretty but they also have a dark side. In some places, the polka-dotted insects have become a nuisance by invading homes and crops, including some vineyards. To make matters worse, the bugs produce a foul-smelling liquid that, besides irritating homeowners, can be inadvertently processed along with grapes and taint the aroma and flavor of wine.
Now, chemists at Iowa State University in Ames, Iowa, say they have identified several compounds that are responsible for the ladybug’s noxious odor, a finding that could lead to new strategies to detect and eliminate the offensive compounds.