Edible insects are already considered delicacies in some countries, but researchers believe understanding their flavour profiles is essential for the food industry to create appealing insect-based products that can overcome psychological barriers in other places.

“They can have very diverse and interesting flavour profiles. And that really increases the culinary possibilities of using these insects to create delicious food,” says Changqi Liu, an associate professor of food science at San Diego State University in the US.

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To better understand the compounds that contribute to the flavours of edible ants, they analysed the odour profiles of four species: the chicatana ant, common black ant, spiny ant, and weaver ant.

“If there are desirable flavours, scientists can investigate ways to promote their formation, and if there are undesirable flavours, they can find ways to eliminate or mask these odours,” says Liu.

The researchers found that black ants have a pungent, acidic, and vinegary smell, primarily because of the high content of formic acid secreted from their venom glands.

Conversely, the chicatana ants’ predominant smell was nutty, woody, and fatty, which the researchers attribute to the presence of aldehydes and pyrazines.

Liu and his team hope to further investigate the flavour profiles of more ant species and developmental stages like ant eggs, which are considered a delicacy in some countries.

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