Abstract
The larva of Allomyrina dichotoma is an edible insect that is widely consumed in Asia. A. dichotoma larvae are reported to be beneficial to human health. They have a high nutritional value, so consumer demand is increasing. However, A. dichotoma larvae have a unique off-flavor that adversely affects consumer preference. In this study, HS-SPME/GC-MS was used to identify the unique volatile profiles and potential off-flavor volatiles in A. dichotoma larvae. Also, fermentation process of A. dichotoma larvae with various lactic acid bacteria was applied to improve their safety and overall flavor. As a result, a total of 36 volatiles were identified from A. dichotoma larvae. Lactic acid fermentation showed a decrease in indole, pyrazines, 1-octen-3-ol, and 3-octanol and an increase of propanol, ethanol, and acetone. These changes in volatiles may improve overall flavor of the larvae by reducing a fecal, roasted, earthy, mushroom, and animal odors and by enhancing sweet or bitter flavors. The volatile profiles of A. dichotoma larvae provide useful information for further studies focusing on reducing their off-flavor.
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