Chicatana ants have a nutty, fatty flavor and are commonly consumed in parts of Mexico to add texture and flavor to dishes and sauces. Credit: Changqi Liu
Key points:
- Characterizing the flavor profile of edible ants can help the development of delicious, nutritious, and sustainable alternatives to animal proteins.
- Black ants have an acidic vinegary smell due to formic acid, while both chicatana and weaver ants have a nutty smell.
- Researchers hope to analyze ant composition at different developmental stages and across sex to further investigate potential flavor profiles.
Eating insects is common in many parts of the world. In a new study, presented at the spring meeting of the American Chemical Society, researchers examine the unique aroma profile of four edible ant species.
Understanding flavor profiles of edible ants can help the food industry develop readily available and desirable products. In this study, researchers investigated ways to promote flavor formation while eliminating or masking undesirable flavors and odors.
The research team analyzed the odor profiles of four species—chicatana ant, common black ant, spiny ant, and weaver ant. They used gas chromatography mass spectrometry to identify volatile compounds present in samples from each species and matched them with odors using an olfactometer.
Researchers found that common black ants have an acidic and vinegary smell due to their high formic acid content. Conversely, the chicatana ants did not contain formic acid and smelled nutty, woody, and fatty as the result of aldehydes. The team characterized the weaver ants’ smell as nutty, sweet, and caramel-like due to the presence of pyrazine and pyroles.
The team also analyzed the composition of ants at different developmental stages and across sex. For example, they determined that adult spiny ants contain formic acid, but their pupa do not. They hope to continue this research direction and further investigate flavor profiles of more ant species and more developmental stages including ant eggs.
Continuing this research can help promote edible insects as delicious alternatives to animal proteins.
“They can have very diverse and interesting flavor profiles,” explained Changqi Liu, professor at San Diego State University. “I want to show that they can actually taste very good, while being nutritious and good for the environment.”