Edible insects, especially mealworm (<i>Tenebrio molitor</i>), have been more and more considered as an acceptable food source since FAO (2013) encouraged insect consumption for some reasons; good amino acids and unsaturated fatty acids profiles, high in calcium, iron, and zinc, fewer greenhouse gases, and low-tech and low-capital investment for harvesting/rearing. However, there is still some concern on eating insects due to mainly poor flavor qualities as well as the appearance of hatred. The aims of this study were to profile aroma composition of raw mealworm and determine the difference in the aroma composition of mealworm according to cooking methods (boiling, roasting, and frying). A total of 51 aroma compounds, including 4 pyrazines, 4 piperidines and pyrrolidines, 3 aldehydes, 6 ketones, 2 sulfides, 5 alcohols, 4 esters and acids, and 23 aliphatic hydrocarbons, were identified in mealworm. Quantitatively, aliphatic hydrocarbons were the main compounds in raw mealworm, whereas pyrazines, piperidines, and pyrrolidines were newly produced during roasting and frying. Also, the aroma profiles from mealworm based on the cooking methods were discriminated in score plots by combining PC 1 (39%) with PC 2 (32%). In particular, the major compounds contributing to the PC 1 dimension were trimethyl pyrazine, dimethyl sulfide, 1-butylpyrrolidine, 2-heptanone, 4-ethyl octane, 2,2,7,7-tetramethyl octane, and nonane. In addition, 4-methyl nonane, 2,5-dimethyl pyrazine, benzaldehyde, 1-octen-3-ol, and 2-ethyl-5-methyl pyrazine were the main components of PC 2.

Difference in the aroma profiles of mealworm (<i>Tenebrio molitor</i>) according to cooking methods

2019 Fall National Meeting

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Difference in the aroma profiles of mealworm (Tenebrio molitor) according to cooking methods