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

Jungyeon Kim; Ha Eun Lee; Yeojin Kim; Jungwoo Yang; Sung Joon Lee; Young Hoon Jung

doi:10.1016/j.lwt.2021.111940

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

Jungyeon Kim, Ha Eun Lee, Yeojin Kim, Jungwoo Yang, Sung Joon Lee, Young Hoon Jung

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

6 Citations (Scopus)

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.

Original language	English
Article number	111940
Journal	LWT
Volume	150
DOIs	https://doi.org/10.1016/j.lwt.2021.111940
Publication status	Published - 2021 Oct

Bibliographical note

Funding Information:
This work was supported by the National Research Foundation of Korea (NRF) grant funded by Korea government (Ministry of Science and ICT, MSIT; No. 2020R1C1C1005251). This work was performed at the Research center for Ildong Bioscience and at the School of Food Science and Biotechnology in Kyungpook National University. We thank to Hye Jee Kang for finalizing this manuscript.

Funding Information:
This work was supported by the National Research Foundation of Korea (NRF) grant funded by Korea government ( Ministry of Science and ICT , MSIT; No. 2020R1C1C1005251 ). This work was performed at the Research center for Ildong Bioscience and at the School of Food Science and Biotechnology in Kyungpook National University. We thank to Hye Jee Kang for finalizing this manuscript.

Publisher Copyright:
© 2021 Elsevier Ltd

Keywords

Allomyrina dichotoma
Edible insects
HS-SPME/GC-MS
Off-flavor
Yeast fermentation

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2021.111940

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

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.",

keywords = "Allomyrina dichotoma, Edible insects, HS-SPME/GC-MS, Off-flavor, Yeast fermentation",

author = "Jungyeon Kim and Lee, {Ha Eun} and Yeojin Kim and Jungwoo Yang and Lee, {Sung Joon} and Jung, {Young Hoon}",

note = "Funding Information: This work was supported by the National Research Foundation of Korea (NRF) grant funded by Korea government (Ministry of Science and ICT, MSIT; No. 2020R1C1C1005251). This work was performed at the Research center for Ildong Bioscience and at the School of Food Science and Biotechnology in Kyungpook National University. We thank to Hye Jee Kang for finalizing this manuscript. Funding Information: This work was supported by the National Research Foundation of Korea (NRF) grant funded by Korea government ( Ministry of Science and ICT , MSIT; No. 2020R1C1C1005251 ). This work was performed at the Research center for Ildong Bioscience and at the School of Food Science and Biotechnology in Kyungpook National University. We thank to Hye Jee Kang for finalizing this manuscript. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

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doi = "10.1016/j.lwt.2021.111940",

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AU - Yang, Jungwoo

AU - Lee, Sung Joon

AU - Jung, Young Hoon

N1 - Funding Information: This work was supported by the National Research Foundation of Korea (NRF) grant funded by Korea government (Ministry of Science and ICT, MSIT; No. 2020R1C1C1005251). This work was performed at the Research center for Ildong Bioscience and at the School of Food Science and Biotechnology in Kyungpook National University. We thank to Hye Jee Kang for finalizing this manuscript. Funding Information: This work was supported by the National Research Foundation of Korea (NRF) grant funded by Korea government ( Ministry of Science and ICT , MSIT; No. 2020R1C1C1005251 ). This work was performed at the Research center for Ildong Bioscience and at the School of Food Science and Biotechnology in Kyungpook National University. We thank to Hye Jee Kang for finalizing this manuscript. Publisher Copyright: © 2021 Elsevier Ltd

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N2 - 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.

AB - 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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M1 - 111940

ER -

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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