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Project

Analytical and sensorial assessment of flavour formation during processing of edible insects

Insects present excellent fatty acid and amino acid profiles and provide a good source of minerals and vitamins. Even though their consumption is still uncommon in Western societies, they may become a cheap and healthy alternative in the face of rising prices for conventional animal proteins whose global demand is in continuous growth. Considering that flavour is a crucial factor in the acceptance or rejection of food and only a limited amount of research has focused on the molecular composition of flavour-active compounds involved, the main focus of this project is on insect flavour. Flavour results mainly from the presence of aroma-active volatile compounds which are formed through complex chemical, enzymatic and microbiological processes that can proceed during storage and are affected by thermal processing. First, nine different insect species are selected, the presence of flavour compounds and their precursors (free fatty acids, peptides and amino acids) are assessed in raw condition. Then, to reach an extensive knowledge on flavour formation during insect processing, three subsequent processing stages are considered in this study: pasteurization, cold storage and preparation for consumption. After each processing step, volatile compounds and their precursors are determined. Analytical results will be complemented with olfactometric analysis and sensorial panel for a better understanding of the real sensorial perception.

Date:1 Nov 2020 →  31 Oct 2023
Keywords:Edible insects, Aroma
Disciplines:Food technology, Food sensory sciences