Four species of edible ants, with distinctly different flavors from each other, can give dishes unique aromatic profiles. This is revealed by an international study presented at the 2024 American Chemical Society spring meeting, a hybrid meeting held virtually and in person, March 17-21, featuring nearly 12,000 presentations on a range of scientific topics. Insects are typically unwelcome visitors to a picnic, but they could be a tasty, nutritious and sustainable addition to a menu.
Eating insects is common in some parts of the world and certain species are even considered delicacies. Ants are an example, sometimes roasted whole or ground, they are used to add flavor and texture to dishes. “I am interested in ants because I once conducted a summer field study in Oaxaca, Mexico,” said Changqi Liu, associate professor of food science. “There you can easily find various edible insects on the market, just like other food ingredients.” There are few studies relating to the flavors of edible insects.
But, understanding flavor profiles could help the food industry formulate products with these readily available species. “If there are desirable flavors,” Liu said, “scientists can study ways to promote their formation, and if there are undesirable flavors, they can find ways to eliminate or mask these odors.” To better understand which compounds contribute to the flavor of edible ants, Liu and his team at San Diego State University 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 samples of each species, using gas chromatography or mass spectrometry, and matched them to the odors perceived with an olfactometer. Once the results were obtained, the team was perplexed by data showing that some birds were unable to perceive a certain odor; the research team later discovered that they were ant pheromones.
Even at high concentrations, humans are unable to sense the alkanes that ants use as chemical messengers. But, they were able to identify other obvious odors that contribute flavor to these ant species. The team of scientists discovered that common black ants exude a sour, winey odor, mainly due to the high content of formic acid, a compound that the ants secrete from venom glands. The researchers also detected the presence of large alkanes that the ants use as alarm pheromones.
Unlike common black ants, the Chicata ants analyzed did not contain formic acid and their predominant odor was reminiscent of hazelnut, wood and grease. The researchers attributed the fatty and herbaceous odors to the presence of aldehydes. The nutty and toasted smell comes from pyrazines, compounds also produced during the cooking of meat and bread. The research team analyzed the composition of ants at various stages of development. The scientists compared adult spiny ants with the same species in the pupal stage. Like common black ants, adult spiny ants contained formic acid. The pupae, however, did not contain formic acid, because the venom glands grow with maturity.
Liu and his team hope to further analyze the taste profiles of other ant species and developmental stages, such as ant eggs, which are considered a delicacy in some countries. So far the team of scientists has only examined female Chicatana ants, known as queens, but would like to compare the flavor profile with that of male ants, or drones, of the same species. The researchers would also like to study how different processes affect the flavor of these insects and conduct sensory evaluations with a group of people. Edible insects can therefore be a delicious alternative to animal proteins, but people who suffer from food allergies must be cautious.
Tropomyosin, a muscle protein, is an allergen commonly responsible for allergies to crustaceans and molluscs and is highly conserved in many invertebrate species. Therefore, people with a sensitivity to shellfish may have similar reactions to insects. Furthermore, although edible insect production produces fewer greenhouse gas emissions than traditional farming, prices are high because large-scale insect farming is still new. Furthermore, consumer acceptance in some countries represents a challenge for the food industry. However, Liu believes that insects can add an extra flavor to the usual menus.
“They can have very different and interesting flavor profiles,” Liu said. “This really increases the culinary possibilities of using these insects to create delicious foods.” “Informing people about the nutritional and environmental benefits of edible insects promotes willingness to consume them,” Liu added. “But I don’t want people to feel like they’re making a sacrifice by eating these insects. I want to show that these insects can taste very good, be nutritious, without harming the environment.”