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Aroma Characteristics of Raw and Cooked Tenebrio molitor Larvae (Mealworms)
Hojun Seo,Haeng Ran Kim,In Hee Cho 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.4
This study compared aroma compositions and sensory aroma attributes of raw and cooked Tenebrio molitor larvae (mealworms). Main sensory aroma attributes of raw mealworms were strong wet-soil-like, and less-intense oily, shrimp-like and sweet-cornlike. Quantitatively, the major aroma components of raw mealworms were hydrocarbons and aldehydes. As cooking proceeded, sweet-corn-like, roasted, and fried-oil-like sensory attributes were increasingly perceived with steaming, roasting, and frying, respectively. Some pyrazines, pyrrolidines, and carbonyls increased or appeared in roasted and fried mealworms. Partial least squares regression also showed differences in raw and cooked mealworms based on aroma components and their sensory attributes. Unlike raw mealworms, steamed mealworms had a relatively strong sweet-corn-like aroma attribute, which was related to 2,4,6-trimethyl-heptane, 2,4-dimethyl-dodecane, and 3,5-dihydroxy- 6-methyl-2,3-dihydropyran-4-one. In comparison, roasted and fried mealworms exhibited roasted, shrimp-like, and fried-oil-like aroma attributes, which were associated with intermediates of the Maillard reaction and lipid oxidation, such as pyrazines, alcohols, and aldehydes. This result during thermal reactions was very similar to those of meat and/or seafood. The use of mealworms as a savory-type flavor enhancer can be expected.
Hojun Seo,Hyeyoung Park,In Hee Cho 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Our previous study demonstrated that raw Tenebrion molitor larvae was rich in Maillard reaction precursors, its generation of Maillard reaction products (MRPs) during thermal reactions were similar to those in meat, and its application as a savory-type flavoring material could be expected. In our study, mealworm was reacted with some amino acids (glycine, serine, glutamine, cysteine, and methionine), xylose, and water and their MRPs were compared. A total of 90 MRPs were identified in mealworm-Maillard reaction flavors. In particular, their difference was determined and visualized by partial least squares-discriminative analysis. Mealworm-cysteine and mealworm-methionine Maillard reaction flavors vs. mealworm-glycine, mealworm-serine, and mealworm-glutamine Maillard reaction flavors were preferentially separated and 2,5-dimethyl pyrazine, benzaldehyde, dodecanoic acid, and (Z)-2-heptenal were main variables contributing to their discrimination. The information on their MPRs’ profiles from mealworm-Maillard reaction flavors according to different amino acid precursors could be valuable to develop what type of reaction flavors.
Hojun Shin,Sarinthip Thanakkasaranee,Kambiz Sadeghi,Jongchul Seo 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
As a scalable industrial method to improve the ductility of brittle poly (lactic acid) (PLA) films, polyethylene glycol (PEG) was mixed at various concentrations and molecular weights using cast film extrusion. As PEG concentration increased, the glass transition temperature of the PLA phase in the PLA-PEG films decreased, along with a decrease in the cold-crystallization temperature. The plasticizing effect of PEG improved the crystallization process of the PLA phase. The tensile strength and elongation of the films increased at a low PEG concentration, while the tensile strength decreased at high PEG concentrations along with a further increase in elongation, indicating increased ductility at higher PEG contents. Oxygen transition rates decreased with increasing PEG content and molecular weights. Transparency improved upon adding PEG; however, the effect was not significant. The different PLA-PEG films developed herein can be used for biodegradable flexible packaging applications with optimal transparency, ductility, and barrier properties.