Food research international (Ottawa, Ont.)AnimalsVolatile Organic CompoundsGas Chromatography-Mass SpectrometryOdorantsHumans
Roasting-induced modulation of volatile profiles and sensory attributes in edible insect oils.
You Rim Min, Mi-Ran Kim, Hae Won Jang
Published: 202610.1016/j.foodres.2025.118033
Abstract
Roasting suppresses off-flavors and generates Maillard-derived notes, improving consumer acceptance. This study investigated how roasting alters the volatile profiles, physicochemical properties, and sensory attributes of oils from five edible insect…
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