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

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

doi:10.1016/j.fbio.2021.101257

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

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

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

8 Citations (Scopus)

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.

Original language	English
Article number	101257
Journal	Food Bioscience
Volume	43
DOIs	https://doi.org/10.1016/j.fbio.2021.101257
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 ).

Publisher Copyright:
© 2021

Keywords

Allomyrina dichotoma
Edible insects
Fermentation
Lactic acid bacteria
Off-flavor control

ASJC Scopus subject areas

Food Science
Biochemistry

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.fbio.2021.101257

Cite this

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title = "Identification and improvement of volatile profiles of Allomyrina dichotoma larvae by fermentation with lactic acid bacteria",

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.",

keywords = "Allomyrina dichotoma, Edible insects, Fermentation, Lactic acid bacteria, Off-flavor control",

author = "Lee, {Ha Eun} and Jungyeon Kim and Yeojin Kim and Bang, {Won Yeong} 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 ). Publisher Copyright: {\textcopyright} 2021",

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doi = "10.1016/j.fbio.2021.101257",

language = "English",

volume = "43",

journal = "Food Bioscience",

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AU - Lee, Ha Eun

AU - Kim, Jungyeon

AU - Kim, Yeojin

AU - Bang, Won Yeong

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 ). Publisher Copyright: © 2021

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N2 - 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.

AB - 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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KW - Edible insects

KW - Fermentation

KW - Lactic acid bacteria

KW - Off-flavor control

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

UN SDGs

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