Comparing the aromatic profile of seven unheated edible insect species
[Display omitted] •High importance of flavour in product acceptability.•Different aroma profiles among unheated insect species.•High content of acetic acid in most insects.•More unpleasant aroma compounds in Zophobas morio. Insects and insect-based products have gained increasing interest as human f...
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Veröffentlicht in: | Food research international 2023-02, Vol.164, p.112389-112389, Article 112389 |
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creator | Perez-Santaescolastica, Cristina De Winne, Ann Devaere, Jolien Fraeye, Ilse |
description | [Display omitted]
•High importance of flavour in product acceptability.•Different aroma profiles among unheated insect species.•High content of acetic acid in most insects.•More unpleasant aroma compounds in Zophobas morio.
Insects and insect-based products have gained increasing interest as human food because of their many technological, nutritional and environmental advantages, but they are still rejected by many Western consumers. Analytical knowledge of flavour compounds could contribute to enhancing product attractiveness to consumers. Therefore, the goal of this study was to examine the volatile compound profiles of 7 unheated insects: Zophobas morio (ZM), Tenebrio molitor (TM), Locusta migratoria (LM), Galleria mellonella (GM), Blaptica dubia (BD), Alphitobius diaperinus (ALD) and Acheta domesticus (ACD). A total of 67 compounds were identified. Carboxylic acids were predominant in ALD, BD, GM, TM and ZM, while ketones were the major family in ACD and linear hydrocarbons in LM. ZM contained the highest number of unpleasant odour compounds, including indole, also present in BD and GM, which is characterised by a low detection threshold. |
doi_str_mv | 10.1016/j.foodres.2022.112389 |
format | Article |
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•High importance of flavour in product acceptability.•Different aroma profiles among unheated insect species.•High content of acetic acid in most insects.•More unpleasant aroma compounds in Zophobas morio.
Insects and insect-based products have gained increasing interest as human food because of their many technological, nutritional and environmental advantages, but they are still rejected by many Western consumers. Analytical knowledge of flavour compounds could contribute to enhancing product attractiveness to consumers. Therefore, the goal of this study was to examine the volatile compound profiles of 7 unheated insects: Zophobas morio (ZM), Tenebrio molitor (TM), Locusta migratoria (LM), Galleria mellonella (GM), Blaptica dubia (BD), Alphitobius diaperinus (ALD) and Acheta domesticus (ACD). A total of 67 compounds were identified. Carboxylic acids were predominant in ALD, BD, GM, TM and ZM, while ketones were the major family in ACD and linear hydrocarbons in LM. ZM contained the highest number of unpleasant odour compounds, including indole, also present in BD and GM, which is characterised by a low detection threshold.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2022.112389</identifier><identifier>PMID: 36737974</identifier><language>eng</language><publisher>Canada: Elsevier Ltd</publisher><subject>Acetic acid ; Animals ; Coleoptera ; Edible Insects ; Food ; Gas chromatography ; Humans ; Indole ; Insect flavour ; Insecta ; Locusta migratoria ; Tenebrio ; Trimethylamine ; Volatile compounds</subject><ispartof>Food research international, 2023-02, Vol.164, p.112389-112389, Article 112389</ispartof><rights>2022 Elsevier Ltd</rights><rights>Copyright © 2022 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c295t-e5ec257d414c8a6fbf061b43f9b3ce52c0b7f26644a717f3cb3ea5e16babae653</citedby><cites>FETCH-LOGICAL-c295t-e5ec257d414c8a6fbf061b43f9b3ce52c0b7f26644a717f3cb3ea5e16babae653</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodres.2022.112389$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36737974$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Perez-Santaescolastica, Cristina</creatorcontrib><creatorcontrib>De Winne, Ann</creatorcontrib><creatorcontrib>Devaere, Jolien</creatorcontrib><creatorcontrib>Fraeye, Ilse</creatorcontrib><title>Comparing the aromatic profile of seven unheated edible insect species</title><title>Food research international</title><addtitle>Food Res Int</addtitle><description>[Display omitted]
•High importance of flavour in product acceptability.•Different aroma profiles among unheated insect species.•High content of acetic acid in most insects.•More unpleasant aroma compounds in Zophobas morio.
Insects and insect-based products have gained increasing interest as human food because of their many technological, nutritional and environmental advantages, but they are still rejected by many Western consumers. Analytical knowledge of flavour compounds could contribute to enhancing product attractiveness to consumers. Therefore, the goal of this study was to examine the volatile compound profiles of 7 unheated insects: Zophobas morio (ZM), Tenebrio molitor (TM), Locusta migratoria (LM), Galleria mellonella (GM), Blaptica dubia (BD), Alphitobius diaperinus (ALD) and Acheta domesticus (ACD). A total of 67 compounds were identified. Carboxylic acids were predominant in ALD, BD, GM, TM and ZM, while ketones were the major family in ACD and linear hydrocarbons in LM. ZM contained the highest number of unpleasant odour compounds, including indole, also present in BD and GM, which is characterised by a low detection threshold.</description><subject>Acetic acid</subject><subject>Animals</subject><subject>Coleoptera</subject><subject>Edible Insects</subject><subject>Food</subject><subject>Gas chromatography</subject><subject>Humans</subject><subject>Indole</subject><subject>Insect flavour</subject><subject>Insecta</subject><subject>Locusta migratoria</subject><subject>Tenebrio</subject><subject>Trimethylamine</subject><subject>Volatile compounds</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMtOAyEUhonR2Fp9BM0s3UzlMkBZGdNYNWniRtcEmIOl6QwVpia-vTStbl2dxfn-c_kQuiZ4SjARd-upj7FNkKcUUzolhLKZOkFjMpOslqThp2iMlWC1UkKN0EXOa4yx4FKdoxETkkklmzFazGO3NSn0H9Wwgsqk2JkhuGqbog8bqKKvMnxBX-36FZgB2graYEsj9BncUOUtuAD5Ep15s8lwdawT9L54fJs_18vXp5f5w7J2VPGhBg6Octk2pHEzI7z1WBDbMK8sc8Cpw1Z6KkTTGEmkZ84yMByIsMYaEJxN0O1hbrnvcwd50F3IDjYb00PcZU2lZIRyRpuC8gPqUsw5gdfbFDqTvjXBeq9Qr_VRod4r1AeFJXdzXLGzHbR_qV9nBbg_AFAe_QqQdC4KelfEpKJEtzH8s-IHNOWFwg</recordid><startdate>202302</startdate><enddate>202302</enddate><creator>Perez-Santaescolastica, Cristina</creator><creator>De Winne, Ann</creator><creator>Devaere, Jolien</creator><creator>Fraeye, Ilse</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202302</creationdate><title>Comparing the aromatic profile of seven unheated edible insect species</title><author>Perez-Santaescolastica, Cristina ; De Winne, Ann ; Devaere, Jolien ; Fraeye, Ilse</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c295t-e5ec257d414c8a6fbf061b43f9b3ce52c0b7f26644a717f3cb3ea5e16babae653</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Acetic acid</topic><topic>Animals</topic><topic>Coleoptera</topic><topic>Edible Insects</topic><topic>Food</topic><topic>Gas chromatography</topic><topic>Humans</topic><topic>Indole</topic><topic>Insect flavour</topic><topic>Insecta</topic><topic>Locusta migratoria</topic><topic>Tenebrio</topic><topic>Trimethylamine</topic><topic>Volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Perez-Santaescolastica, Cristina</creatorcontrib><creatorcontrib>De Winne, Ann</creatorcontrib><creatorcontrib>Devaere, Jolien</creatorcontrib><creatorcontrib>Fraeye, Ilse</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Perez-Santaescolastica, Cristina</au><au>De Winne, Ann</au><au>Devaere, Jolien</au><au>Fraeye, Ilse</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparing the aromatic profile of seven unheated edible insect species</atitle><jtitle>Food research international</jtitle><addtitle>Food Res Int</addtitle><date>2023-02</date><risdate>2023</risdate><volume>164</volume><spage>112389</spage><epage>112389</epage><pages>112389-112389</pages><artnum>112389</artnum><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>[Display omitted]
•High importance of flavour in product acceptability.•Different aroma profiles among unheated insect species.•High content of acetic acid in most insects.•More unpleasant aroma compounds in Zophobas morio.
Insects and insect-based products have gained increasing interest as human food because of their many technological, nutritional and environmental advantages, but they are still rejected by many Western consumers. Analytical knowledge of flavour compounds could contribute to enhancing product attractiveness to consumers. Therefore, the goal of this study was to examine the volatile compound profiles of 7 unheated insects: Zophobas morio (ZM), Tenebrio molitor (TM), Locusta migratoria (LM), Galleria mellonella (GM), Blaptica dubia (BD), Alphitobius diaperinus (ALD) and Acheta domesticus (ACD). A total of 67 compounds were identified. Carboxylic acids were predominant in ALD, BD, GM, TM and ZM, while ketones were the major family in ACD and linear hydrocarbons in LM. ZM contained the highest number of unpleasant odour compounds, including indole, also present in BD and GM, which is characterised by a low detection threshold.</abstract><cop>Canada</cop><pub>Elsevier Ltd</pub><pmid>36737974</pmid><doi>10.1016/j.foodres.2022.112389</doi><tpages>1</tpages></addata></record> |
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subjects | Acetic acid Animals Coleoptera Edible Insects Food Gas chromatography Humans Indole Insect flavour Insecta Locusta migratoria Tenebrio Trimethylamine Volatile compounds |
title | Comparing the aromatic profile of seven unheated edible insect species |
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