Sensory and Chemical Characteristic of Two Insect Species: Tenebrio molitor and Zophobas morio Larvae Affected by Roasting Processes

Anna K Żołnierczyk,Antoni Szumny

doi:10.3390/molecules26092697

Anna K Żołnierczyk, Antoni Szumny

Open Access

https://doi.org/10.3390/molecules26092697

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Abstract

The volatile compounds from insects (Tenebrio molitor and Zophobas morio larvae) roasted at 160, 180, or 200 °C and fed with potato starch or blue corn flour were isolated by solid-phase microextraction (SPME), and identified by gas chromatography–mass spectrometry (GC-MS). In the tested material, 48 volatile compounds were determined. Among them, eight are pyrazines, aroma compounds that are formed in food products during thermal processing due to the Maillard reaction. Eleven of the identified compounds influenced the roast, bread, fat, and burnt aromas that are characteristic for traditional baked dishes (meat, potatoes, bread). Most of them are carbonyl compounds and pyrazines. To confirm the contribution of the most important odorants identified, their odor potential activity values (OAVs) and %OAV were calculated. The highest value was noted for isobuthylpyrazine, responsible for roast aroma (%OAV > 90% for samples roasted at lower temperatures), and 2,5-dimethylpyrazine, responsible for burnt aroma (%OAV > 20% for samples roasted at the highest temperature). According to the study, the type of feed did not significantly affect the results of the sensory analysis of roasted insects. The decisive influence was the roasting temperature. The highest scores were achieved for Tenebrio molitor larvae heat-treated at 160 °C.

Highlights

Insects have been eaten for over 5 million years, when our ancestors—the first hominids—consumed insects as protein supplements [1]
The aim of the present research was to investigate the roasting of two insect species: Tenebrio molitor and Zophobas morio larvae at different temperatures (160, 180, and 200 ◦C) and to detect the Maillard compounds that were formed in the process
The sense of smell allows an initial evaluation of the taste we can expect, and reinforces its sensation when the food is in the mouth

Summary

Introduction

Insects have been eaten for over 5 million years, when our ancestors—the first hominids—consumed insects as protein supplements [1]. Some insect species are disruptive to humans and animals, for example, crop and grain storage pests [2,3]. Pollinating insects play a large role in nature, and eating insects can be helpful in fighting hunger in the world. At least 2 billion people in almost 80% of countries eat insects in various forms [4]. Insects are consumed because of their taste and nutritional value (they can be a source of nutritious protein, fats, and other nutrients) [5,6]. More than 1900 species of insects have been described as food for humans [7,8]

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