Comparing the aromatic profile of seven unheated edible insect species

Development of a lexicon for the sensory description of edible insects commercially available in Australia

Sensory lexicons provide an important tool for describing the sensory properties of emerging, unfamiliar foods such as edible insects. This study sought to establish and validate a sensory lexicon for the description and differentiation of edible insects commercially available in Australia and prepared using common preservation and cooking methods (freeze-drying, hot-air drying, roasting, sautéing and deep-frying). Five species were evaluated, including house crickets (Acheta domesticus), yellow mealworm larvae (Tenebrio molitor), king mealworm larvae (Zophobas morio), tyrant ants (Iridomyrmex spp.) and green tree ants (Oecophylla smaragdina). Following generic descriptive sensory analysis methods, a trained panel (n=8) developed a sensory lexicon of 29 aroma and flavour descriptors, and 16 texture descriptors. Vocabulary were then categorised and ordered to generate a sensory wheel. Due to a lack of cross-over in sensory attributes between species, sub-categories of species-specific vocabulary were also generated for each insect. The lexicon enabled sensory profiling of commercially available edible insect samples which revealed large variation in aroma, flavour, and texture attributes due to both species and preparation method. This work provides a platform for development of a globally relevant edible insect sensory lexicon. International collaboration will enable expansion of the lexicon for use with other insect species and preparation methods, insect-derived ingredients (such as insect powder, defatted insect powder and textured insect protein) and in different cultural settings. As the industry grows, the applicability of vocabulary for differentiating within species and between competitive products should also be assessed.

Controlled synthesis of α-Fe2O3 nanocubes for gas-sensing applications: Feasibility of assessing crucian carp (Carassius auratus) freshness via trimethylamine levels

Trimethylamine (TMA) is an organic amine with strong pungent smell which is an indicator gas for evaluating fish freshness according to the international standard. In this work, as-synthesize α-Fe2O3 solid nanocubes (NCs), α-Fe2O3 nucleoshell NCs and α-Fe2O3 hollow NCs were used as sensing material to develop an outstanding TMA gas sensor. The response of the α-Fe2O3 hollow NCs sensors towards 20 ppm TMA at 230 ℃ was 6.3. Meanwhile, these sensors showed exceptional response/recovery time, low limit of detection, great selectivity, and outstanding linear relationship. Furthermore, the analysis of gases released during the decomposition of Carassius auratus (0-10 days) was conducted, which demonstrated the assessment of TMA by α-Fe2O3 hollow NCs sensor can evaluate the freshness of Carassius auratus. Such a novel sensor signifies the outstanding application potential in efficient gas-sensing properties of TMA, which will make the tremendous contribution for Carassius auratus product evaluation in the future.