Abstract
Future protein demand is expected to rise with global population growth. In this study a comprehensive sensorial analysis of the odor of honey bee (Apis mellifera) larvae and pupae as function of their diet (with and without added sugar solution) was performed, as well as nutritional values and antioxidant activity analysis. Honey bee brood powder is a potentially valuable nutritional source with 20–25% protein (dry matter basis), high antioxidant activity and polyphenol content. Main volatile compounds detected using GC–MS with HS–SPME injection were odorless pheromones that represented differences between larvae and pupae. The determined active odor compounds were 2- and 3-methylbutanal, diacetyl, nonanal, dimethyl sulfide and ocimene. A trained sensory panel described honey bee brood aroma profile mainly with buttery and milky attributes, with different life stages and diets giving similar profiles. Such studies can be useful for future development of food products with desired nutritional and sensorial characteristics.
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