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...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food research international 2023-02, Vol.164, p.112389-112389, Article 112389
Hauptverfasser:	Perez-Santaescolastica, Cristina, De Winne, Ann, Devaere, Jolien, Fraeye, Ilse
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid Animals Coleoptera Edible Insects Food Gas chromatography Humans Indole Insect flavour Insecta Locusta migratoria Tenebrio Trimethylamine Volatile compounds
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!