コンテンツメニュー

Characterization of Flavor Components and Improvement of Palatability for the Insect Foodstuffs

Academic Archives of Yamaguchi Prefectural University:Bulletin of the Faculty of Nursing and Nutrition Volume 16 Page 19-32
published_at 2023-03-31
03.nursing_OHNO.pdf
[fulltext] 9.39 MB
Title
昆虫食材の風味成分に関する特徴づけとその嗜好性改善
Characterization of Flavor Components and Improvement of Palatability for the Insect Foodstuffs
Abstract
The utilization of edible insects is one of the countermeasures against the global population explosion, food crisis, and environmental problems. However, the peculiar flavor of insect foodstuffs is a major obstacle to the widespread use of insect foods. Therefore, in order to reduce the adverse effects of insect foodstuffs on taste and smell, we prepared croissants with the addition of Gryllus bimaculatus powder or Locusta genus powder. These croissants could be further improved in terms of palatability by using secondary ingredients. Furthermore, with the aim of clarifying the characteristics of the flavor components of the insect ingredients, we analyzed the odor components and taste intensity, and were able to infer the factors that reduced the palatability of Locusta genus powder.
Creators Ohno Masahiro
Creators MATSUTANI Yumi
Creators OKA Marin
Source Identifiers
Creator Keywords
昆虫 コオロギ バッタ におい insect cricket locust smell taste
Resource Type departmental bulletin paper
Date Issued 2023-03-31
File Version Version of Record
Access Rights open access
Relations
[ISSN]2189-4825