Comparison of volatile compounds and sensory profiles of edible insect oils by HS-SPME-Arrow-GC/MS with Maillard reaction

Abstract

This study investigates the effects of roasting on the volatile profiles and sensory attributes of oils extracted from five edible insects. Ultrasound-assisted extraction was used to obtain oils, and optimal roasting conditions (150 ℃, 30 min, and 0.26 ×g) were identified using response surface methodology with a Box-Behnken design. Volatile compounds were analyzed using headspace solid-phase microextraction arrow combined with gas chromatography–mass spectrometry (HS-SPME-Arrow-GC/MS), with method validation showing R² ≥ 0.9800, recoveries of 90.09–109.98 %, and the limits of detection 1.03–62.52 ng/g, and quantification of 3.22–197.38 ng/g. Roasting increased desirable Maillard-derived compounds, including 2-pentylfuran and pyrazines. Sensory evaluation showed increased odor-liking scores after roasting, attributed to enhanced nutty, roasted, grainy, bread-like, and baked notes and suppression of sour, spoiled, fishy, and ammonia-like notes. These results suggest that roasting process improves the sensory quality of edible insect oils and supports their application in food product development.