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

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NSTL
Elsevier

外文摘要：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.

外文关键词：

Edible insectsAllomyrina dichotomaOff-flavorHS-SPMEGC-MSYeast fermentation

作者：

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

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作者单位：

Univ Illinois, Carl R Woese Inst Genom Biol, Urbana, IL 61801 USA

Kyungpook Natl Univ, Sch Food Sci & Biotechnol, Daegu 41566, South Korea

Korea Univ, Dept Biotechnol, Coll Life Sci & Biotechnol, Seoul 02841, South Korea

Ildong Biosci, 17 Poseunggongdan Ro, Pyeongtaek Si 17957, Gyeonggi Do, South Korea

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出版年：

2021

DOI：

10.1016/j.lwt.2021.111940

LWT-Food Science & Technology

ISSN：0023-6438

年,卷(期)：2021.150

被引量4
参考文献量32