Honey bees learn to associate sugars with odorants in controlled laboratory conditions and during foraging. The memory of these associations can be impaired after exposure to contaminants such as pesticides. The sub-lethal effects of acaricides such as 5-methyl-2-(propan-2-yl)-phenol (thymol) introduced into colonies to control varroa mites are of particular concern to beekeeping, due to detrimental effects of some acaricides on bees. Here we assess whether various odorant/sugar pairs are identically memorized in a differential appetitive olfactory conditioning experiment and whether this learning is affected by thymol exposure. Responses to odorants in retrieval tests varied according to the sugar they were paired with, a property called congruency. Interestingly, congruency was altered by pre-exposure to some thymol concentrations during retrieval tests, although electroantennography recordings showed it left odorant detection intact. This highlights the importance of taking into account subtle effects such as odor/sugar congruency in the study of the effect of pesticides on non-target insects, in addition to the simpler question of memory impairment.

Olfaction is a major sense in Varroa destructor. In natural conditions, it is known that this honey bee parasite relies on kairomones to detect its host or to reproduce. Yet, in artificial conditions, the parasite is able to feed and survive for a few days even though most honey bee pheromones are lacking. Other key cues are thus probably involved in V. destructor perception of its close environment. Here, we used several artificial feeding designs to explore the feeding behaviour of the parasite when it is deprived of olfactory cues. We found that V. destructor is still able to feed only guided by physical cues. The detection of the food source seems to be shape-related as a 3D membrane triggers arrestment and exploration more than a 2D membrane. The tactile sense of V. destructor could thus be essential to detect a feeding site, although further studies are needed to assess the importance of this sense combined with olfaction in natural conditions.