ArticleScientific reports2023
Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal.
Article in Scientific reports, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Gluten-Free Cakes WithFood science & nutrition · 2026Article
- Is the long-horned grasshopper Ruspolia differens (Orthoptera: Tettigoniidae) a novel, nutritious, functional, and safe alternative food product? A review.Journal of economic entomology · 2026Review
- Sustainable Emerging Proteins: Allergenic Proteins in Edible Insects, Microalgae, and Microorganisms, and Desensitization Processing Technologies.Foods (Basel, Switzerland) · 2025Review
- Effect ofInsects · 2025Article
- Desert locust (Applied food research · 2025Article
- Organoleptic characteristics of high-protein snacks with novel and sustainable ingredients: Cricket flour and carob powder.Food science & nutrition · 2024Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This research aims to advance knowledge on the impact of four processing methods on volatile compounds from insect-based baked products (cookies) to provide insights on consumer acceptance. Samples were exposed to double step enzyme digestive test, volatiles characterized through headspace analysis, while semi-trained panelists were recruited for the sensory test. Blanched and boiled samples of R. differens had considerably higher digestibility (83.42% and 81.61%, respectively) (p < 0.05) than toasted and deep-fried samples. Insect-based cookie products integrated with blanched and boiled R. differens meal expressed higher digestibility (80.41% and 78.73%, respectively) that was comparable to that of commercial cookie products (control cookies-CTRC with 88.22%). Key volatile compounds common between the various cookie products included, nonanal, octanal, methyl-pyrazine, hexanal, tetradecane, 2-pentylfuran, 2-heptanone, 2E-octenal, 2E-heptenal and dodecane. Among the volatile compounds, pleasant aromas observed were 2E,4E-dodecadienal, pentanal, octanal, methyl pyrazine, furfurals, benzaldehyde, and 2-pentyl furan, which were more pronounced in cookies fortified with boiled, toasted and deep-fried R. differens meal. There was a greater resemblance of sensory characteristics between control cookies and those fortified with deep-fried R. differens. These findings underscore the significant influence of aroma compounds on consumer acceptability and preference for insect-based baked food products, which allows for future process-modification of innate aromas of insect-based meals to produce high-valued pleasant consumer driven market products.
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