Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast

• Published in: Food chemistry 2024-09, Vol.452, p.139480-139480, Article 139480
• Main Authors: Cha, Ji Yoon, Han, Jaejoon, Heo, JeongAe, Yu, Hwan Hee, Kim, Yea-Ji, Jang, Hae Won, Kim, Mi-Ran, Choi, Yun-Sang
• Format: Article
• Language: English
• Subjects: Adult; Animals; consumer acceptance; Consumer Behavior; Edible insect; Female; Fermentation; food chemistry; Gas Chromatography-Mass Spectrometry; Humans; lactic acid; Lactobacillales - metabolism; Larva - growth & development; Larva - metabolism; Larva - microbiology; Male; Odorants - analysis; off odors; principal component analysis; Protaetia; Protaetia brevitarsis larvae; Saccharomyces cerevisiae - metabolism; sensory evaluation; Sensory profile; Taste; Volatile compound; Volatile Organic Compounds - chemistry; Volatile Organic Compounds - metabolism; yeasts; Yeasts - metabolism
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139480

This study aimed to investigate the correlation between the composition of volatile compounds, consumer acceptance, and drivers of (dis)liking of Protaetia brevitarsis larvae fermented using lactic acid bacteria and yeast. Volatile compounds were analyzed using HS-SPME-Arrow-GC–MS, and a sensory evaluation was conducted with 72 consumers. A total of 113 volatile compounds were detected, and principal component analysis indicated that the samples could be divided into three groups. The calculated relative odor activity values (ROAV) revealed the presence of 27 compounds (ROAV >1). Volatile compounds with high ROAV were predominantly found during yeast fermentation. The sensory evaluation results indicated a strong correlation between low levels of off-odor intensity and high odor liking, emphasizing that odor profile had a more direct association with consumer acceptance than odor intensity. These findings suggest that yeast fermentation using volatile compounds, which positively influences consumer acceptance, is appropriate for Protaetia brevitarsis larvae. •Study change in volatile compounds in Protaetia brevitaris larvae in fermentation.•Our study examines correlation between aroma compounds and sensory characteristics.•Volatile compounds with high ROAV are predominantly found in yeast fermentation.•Strong correlation between low levels of off-odor intensity and high odor liking.•Odor profile is directly associated with consumer acceptance than odor intensity.•Yeast fermentation using volatile compounds benefits P. brevitarsis larvae.