Insects have become an increasingly popular food ingredient in recent years, particularly among those looking for sustainable and nutritious alternatives to meat. While some people may see insects as unwelcome picnic guests, a new study by Changqi Liu at San Diego State University suggests that edible ants could be a tasty and unique addition to menus.
Liu, an associate professor of food science, became interested in studying ants after conducting research in Oaxaca, Mexico, where a variety of edible insects are readily available in markets. Although there are few studies on the flavor profiles of these creatures, Liu’s team analyzed the odor profiles of four species: the chicatana ant, the common black ant, the spiny ant, and the weaver ant.
The researchers identified the volatile compounds present in each species and matched them to the odors perceived with an olfactometer. Some surprising findings included the discovery of ant pheromones that are undetectable to humans at high concentrations. Different ant species exhibited unique flavor profiles. For example, common black ants had a sour, winey odor due to high formic acid content, while chicatana ants had predominant odors of hazelnut, wood, and grease.
While there are potential nutritional and environmental benefits to consuming edible insects such as ants, consumers with food allergies need to be cautious as they may have a reaction to shellfish or other types of crustaceans. However, Liu believes that further exploration into taste profiles could lead to delicious culinary creations using these insects as ingredients. While there are challenges to insect consumption such as high prices and consumer acceptance