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Development of a post-processing method to reduce the unique off-flavor of Allomyrina dichotoma: Yeast fermentation

Authors
Kim, JungyeonLee, Ha EunKim, YeojinYang, JungwooLee, Sung-JoonJung, Young Hoon
Issue Date
10월-2021
Publisher
ELSEVIER
Keywords
Allomyrina dichotoma; Edible insects; GC-MS; HS-SPME; Off-flavor; Yeast fermentation
Citation
LWT-FOOD SCIENCE AND TECHNOLOGY, v.150
Indexed
SCIE
SCOPUS
Journal Title
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume
150
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/136185
DOI
10.1016/j.lwt.2021.111940
ISSN
0023-6438
Abstract
Allomyrina dichotoma larva is an edible insect that has been consumed in East Asia for centuries. A. dichotoma is suitable for insect farming due to its numerous health benefits and advantages in industrial production. However, its market share is very poor due to their unique off-flavor, which negatively affects consumer preferences. So far, only one study has reported an effective method for reducing the unique off-flavor of A. dichotoma larvae. In this study, to reduce the off-flavor without increasing larval mortality, we inoculated Saccharomyces cerevisiae W-3, which is a wine fermentation yeast strain, in processed larva powder and investigated changes in volatiles. In the fermented larva powder, the intensity of indole, which has a strong fecal odor, decreased to 1/12. In addition, fruit-flavored volatiles such as ethyl acetate, isopentyl acetate, and 2-butanone increased by 17, 13, and 4 times, respectively. To provide clues for understanding the mechanisms by which volatiles change, we performed network analyses. Our yeast fermentation method can be used as a post process to reduce the off-flavor and improve the overall flavor of A. dichotoma larvae.
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Lee, Sung Joon
생명과학대학 (식품공학과)
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