Comparing the aromatic profile of seven unheated edible insect species
Food Research International(2023)
摘要
•High importance of flavour in product acceptability.•Different aroma profiles among unheated insect species.•High content of acetic acid in most insects.•More unpleasant aroma compounds in Zophobas morio.
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关键词
Insect flavour,Volatile compounds,Acetic acid,Indole,Trimethylamine,Gas chromatography
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