TY - JOUR
T1 - Exploring the protein content and odor-active compounds of black soldier fly larvae for future food applications
AU - Huseynli, Lachinkhanim
AU - Parviainen, Tuure
AU - Kyllönen, Tiiu
AU - Aisala, Heikki
AU - Vene, Kristel
N1 - Funding Information:
This study was supported by ERDF and the Estonian Research Council via project RESTA12 .
Publisher Copyright:
© 2023 The Authors
PY - 2023/6
Y1 - 2023/6
N2 - Black soldier fly (Hermetia illucens L., BSF) larvae are a promising alternative for future sustainable nutrient sources both as feed and food. However, the scientific investigation of BSF larvae is still limited, especially on the flavor chemistry aspects of understanding consumer acceptance. This research examined the odor-active compounds and protein content of BSF larvae. Whole and partially defatted BSF larvae meals were compared to an anchovy fish meal. Gas chromatography/mass spectrometry and gas chromatography/olfactometry were employed to determine and identify the odor-active compounds of BSF larvae and observe the differences in volatile composition between fat-reduced samples. 95 volatile and more than 40 odor-active compounds were detected in the BSF larvae and anchovy fish meal. Overall BSF larvae meal odor profile was characterized by having more fishy, earthy, cheesy, and roasted notes. Trimethylamine, acetic acid, 3-methylbutanoic acid were considered by assessors as key off-flavor compounds contributing undesirable smell in BSF larvae meal. The defatting process slightly affected the overall odor profile; however, it did not change the volatile composition.
AB - Black soldier fly (Hermetia illucens L., BSF) larvae are a promising alternative for future sustainable nutrient sources both as feed and food. However, the scientific investigation of BSF larvae is still limited, especially on the flavor chemistry aspects of understanding consumer acceptance. This research examined the odor-active compounds and protein content of BSF larvae. Whole and partially defatted BSF larvae meals were compared to an anchovy fish meal. Gas chromatography/mass spectrometry and gas chromatography/olfactometry were employed to determine and identify the odor-active compounds of BSF larvae and observe the differences in volatile composition between fat-reduced samples. 95 volatile and more than 40 odor-active compounds were detected in the BSF larvae and anchovy fish meal. Overall BSF larvae meal odor profile was characterized by having more fishy, earthy, cheesy, and roasted notes. Trimethylamine, acetic acid, 3-methylbutanoic acid were considered by assessors as key off-flavor compounds contributing undesirable smell in BSF larvae meal. The defatting process slightly affected the overall odor profile; however, it did not change the volatile composition.
KW - Black soldier fly larvae
KW - GC/MS
KW - GC/O
KW - Odor-active compounds
KW - Off-flavor
KW - Protein content
KW - Volatile composition
UR - http://www.scopus.com/inward/record.url?scp=85151268048&partnerID=8YFLogxK
U2 - 10.1016/j.fufo.2023.100224
DO - 10.1016/j.fufo.2023.100224
M3 - Article
AN - SCOPUS:85151268048
SN - 2666-8335
VL - 7
JO - Future Foods
JF - Future Foods
M1 - 100224
ER -