Optimization of reaction flavor derived from Tenebrio molitor (mealworm) with beef broth-like odor note

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 55; no. 1; pp. 1 - 9
• Main Authors: Park, Hyeyoung, Lee, Chang-Joo, Cho, In-Hee
• Format: Journal Article
• Language: English; Korean
• Published: Seoul Korean Society of Food Science & Technology 28.02.2023
• Subjects: Acceptability; Beef; Competitiveness; Composition; Dependent variables; Flavor; Flavors; Garlic; Independent variables; Insects; Methionine; Moisture content; Odors; Optimization; Precursors; Response surface methodology; Temperature dependence; Tenebrio molitor; Water content
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2023.55.1.1

This study was to optimize the composition and content of precursors and reaction conditions (reaction temperature and time, and water content) for a desirable beef broth-like reaction flavor with Tenebrio molitor (mealworm) based on consumer acceptability. Four precursors, such as cysteine, methionine, garlic powder, and mushroom powder, were selected by omission test. A total of 10 precursor combinations with 15 points, the highest value of consumer acceptability, were optimized in the response surface methodology (RSM) model using the composition and content of the selected four precursors as independent variables and consumer acceptability as the dependent variable. The reaction temperature (122.027°C), reaction time (60 min), and water content (5.053 mL) was also selected as the optimal reaction condition in this study. This study is significant in that it is the development of beef broth-like reaction flavor with edible insect and then is possible to develop domestic flavor and/or seasoning materials with quality competitiveness.