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Identification and improvement of volatile profiles of Allomyrina dichotoma larvae by fermentation with lactic acid bacteria

Authors
Lee, Ha EunKim, JungyeonKim, YeojinBang, Won YeongYang, JungwooLee, Sung-JoonJung, Young Hoon
Issue Date
10월-2021
Publisher
ELSEVIER
Keywords
Allomyrina dichotoma; Edible insects; Fermentation; Lactic acid bacteria; Off-flavor control
Citation
FOOD BIOSCIENCE, v.43
Indexed
SCIE
SCOPUS
Journal Title
FOOD BIOSCIENCE
Volume
43
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/136125
DOI
10.1016/j.fbio.2021.101257
ISSN
2212-4292
Abstract
The larva of Allomyrina dichotoma is an edible insect that is widely consumed in Asia. A. dichotoma larvae are reported to be beneficial to human health. They have a high nutritional value, so consumer demand is increasing. However, A. dichotoma larvae have a unique off-flavor that adversely affects consumer preference. In this study, HS-SPME/GC-MS was used to identify the unique volatile profiles and potential off-flavor volatiles in A. dichotoma larvae. Also, fermentation process of A. dichotoma larvae with various lactic acid bacteria was applied to improve their safety and overall flavor. As a result, a total of 36 volatiles were identified from A. dichotoma larvae. Lactic acid fermentation showed a decrease in indole, pyrazines, 1-octen-3-ol, and 3-octanol and an increase of propanol, ethanol, and acetone. These changes in volatiles may improve overall flavor of the larvae by reducing a fecal, roasted, earthy, mushroom, and animal odors and by enhancing sweet or bitter flavors. The volatile profiles of A. dichotoma larvae provide useful information for further studies focusing on reducing their off-flavor.
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Lee, Sung Joon
생명과학대학 (식품공학과)
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