Influence of the drying method on the physicochemical properties, volatile compounds, and odor characteristics of edible insect oils

This study investigated the relationship between the physicochemical properties and odor characteristics of edible insect oils subjected to different drying methods. The oil yield from Tenebrio molitor was higher than those of the other edible insects, regardless of the drying method employed. The high unsaturated fatty acid contents of the oils extracted from Tenebrio molitor and Protaetia brevitarsis were found to influence the crystallization and melting behaviors of the oils. A total of 83 volatile compounds were identified, and 28 odor descriptors were developed through sensory evaluations by 80 consumers. A strong correlation was revealed between the volatile compounds and the sensory profiles of the various oils. The obtained findings suggested that the freeze-dried Tenebrio molitor oil, which demonstrated a high consumer acceptance score, possesses desirable characteristics (e.g., a high yield and a rich polyunsaturated fatty acid profile) that support its potential for application in food products.