Physicochemical characteristics and aroma patterns of oils prepared from edible insects

Abstract

We demonstrated the physicochemical characteristics, rheological properties, and aroma patterns of oils prepared from the larvae of edible insect species. The extract yield of Tenebrio molitor oil was higher than that of other edible oils, with the lightness, redness, and yellowness of Allomyrina dichotoma oil displaying the highest values. The peroxide levels of Protaetia brevitarsis seulensis oil were higher than those of other oils. The storage modulus (G′) and loss modulus (G″) values of edible insect oils showed similar trends as a function of frequency at all temperatures. The SFA/UFA and PUFA/SFA ratios of A. dichotoma and T. molitor oils were the highest, respectively. Volatile compounds 2-methylbutanol, 2,5-dimethylpyrazine, and 2,3,5-trimethylpyrazine were detected in A. dichotoma oils. Thus, the physicochemical characteristics and aroma patterns of edible insect oils were confirmed; the results could be used to develop new edible insect oils to increase food utilization.