Sensory and Chemical Characteristic of Two Insect Species: Tenebrio molitor and Zophobas morio Larvae Affected by Roasting Processes

The volatile compounds from insects (Tenebrio molitor and Zophobas morio larvae) roasted at 160, 180, or 200 °C and fed with potato starch or blue corn flour were isolated by solid-phase microextraction (SPME), and identified by gas chromatography–mass spectrometry (GC-MS). In the tested material, 4...

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Detalles Bibliográficos
Autores principales: Żołnierczyk, Anna K., Szumny, Antoni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8124484/
https://www.ncbi.nlm.nih.gov/pubmed/34064526
http://dx.doi.org/10.3390/molecules26092697

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8124484/
https://www.ncbi.nlm.nih.gov/pubmed/34064526
http://dx.doi.org/10.3390/molecules26092697

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