Mar 18, 2024 07:21 PM
(This post was last modified: Mar 18, 2024 07:23 PM by C C.)
I wouldn't eat an insect that was raw or uncooked, like they occasionally do on survival shows. Since they can contain parasites (a few of which might even progressively debilitate, impair, or kill you over time).
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The many flavors of edible ants
https://www.eurekalert.org/news-releases/1037271
INTRO: Insects are typically unwelcome visitors to a picnic, but they could be a flavorful, nutritious and sustainable addition to the menu. Eating insects is common in some parts of the world, and some species are even considered delicacies. Ants are one example, sometimes roasted whole for a snack or ground and used to add flavor and texture to dishes. Researchers now report the unique aroma profiles of four species of edible ants, which taste markedly different from one another.
The researchers will present their results today at the spring meeting of the American Chemical Society (ACS). ACS Spring 2024 is a hybrid meeting being held virtually and in person March 17-21; it features nearly 12,000 presentations on a range of science topics.
“I'm interested in ants because I once led a summer field study in Oaxaca, Mexico,” says Changqi Liu, an associate professor of food science. “You can easily find different edible insects in the market there, just like other food ingredients.”
There have been few prior studies on 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, scientists can investigate ways to promote their formation, and if there are undesirable flavors, they can find ways to eliminate or mask these odors,” says Liu.
To better understand which compounds contribute to the flavors of edible ants, Liu and his team at San Diego State University analyzed the odor profiles of four species: the chicatana ant, common black ant, spiny ant and weaver ant... (MORE - details, no ads)
- - - - - - - - -
The many flavors of edible ants
https://www.eurekalert.org/news-releases/1037271
INTRO: Insects are typically unwelcome visitors to a picnic, but they could be a flavorful, nutritious and sustainable addition to the menu. Eating insects is common in some parts of the world, and some species are even considered delicacies. Ants are one example, sometimes roasted whole for a snack or ground and used to add flavor and texture to dishes. Researchers now report the unique aroma profiles of four species of edible ants, which taste markedly different from one another.
The researchers will present their results today at the spring meeting of the American Chemical Society (ACS). ACS Spring 2024 is a hybrid meeting being held virtually and in person March 17-21; it features nearly 12,000 presentations on a range of science topics.
“I'm interested in ants because I once led a summer field study in Oaxaca, Mexico,” says Changqi Liu, an associate professor of food science. “You can easily find different edible insects in the market there, just like other food ingredients.”
There have been few prior studies on 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, scientists can investigate ways to promote their formation, and if there are undesirable flavors, they can find ways to eliminate or mask these odors,” says Liu.
To better understand which compounds contribute to the flavors of edible ants, Liu and his team at San Diego State University analyzed the odor profiles of four species: the chicatana ant, common black ant, spiny ant and weaver ant... (MORE - details, no ads)
![[Image: 82SxOPW.jpeg]](https://i.imgur.com/82SxOPW.jpeg)