Research Group of Meat Technology & Science of Protein-rich Foods (MTSP), KU Leuven Ghent Technology Campus, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Gebroeders De Smetstraat, 1, Ghent 9000, Belgium.
Centre for Aroma and Flavour Technology, KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, Belgium.
Food Res Int. 2023 Feb;164:112389. doi: 10.1016/j.foodres.2022.112389. Epub 2022 Dec 28.
Insects and insect-based products have gained increasing interest as human food because of their many technological, nutritional and environmental advantages, but they are still rejected by many Western consumers. Analytical knowledge of flavour compounds could contribute to enhancing product attractiveness to consumers. Therefore, the goal of this study was to examine the volatile compound profiles of 7 unheated insects: Zophobas morio (ZM), Tenebrio molitor (TM), Locusta migratoria (LM), Galleria mellonella (GM), Blaptica dubia (BD), Alphitobius diaperinus (ALD) and Acheta domesticus (ACD). A total of 67 compounds were identified. Carboxylic acids were predominant in ALD, BD, GM, TM and ZM, while ketones were the major family in ACD and linear hydrocarbons in LM. ZM contained the highest number of unpleasant odour compounds, including indole, also present in BD and GM, which is characterised by a low detection threshold.
昆虫及其制品因其具有许多技术、营养和环境优势，作为人类食物而受到越来越多的关注，但仍被许多西方消费者所拒绝。对风味化合物的分析知识有助于提高产品对消费者的吸引力。因此，本研究的目的是研究 7 种未加热昆虫的挥发性化合物图谱：黄粉虫（ZM）、面包虫（TM）、东亚飞蝗（LM）、家蚕（GM）、暗黑鳃金龟（BD）、黄粉虫（ALD）和蟋蟀（ACD）。共鉴定出 67 种化合物。羧酸在 ALD、BD、GM、TM 和 ZM 中占优势，而在 ACD 中酮类是主要家族，在 LM 中则是线性碳氢化合物。ZM 含有数量最多的难闻气味化合物，包括吲哚，BD 和 GM 中也含有吲哚，而吲哚的检测阈值较低。
