A new study conducted at the 2024 American Chemical Society spring meeting has shown that four different species of edible ants have distinctly different flavors that can give dishes unique aromatic profiles. Insects are often viewed as unwelcome visitors at a picnic, but they could actually be a tasty, nutritious, and sustainable addition to a menu. Eating insects is common in some parts of the world, and certain species, like ants, are considered delicacies.
Changqi Liu, an associate professor of food science, became interested in ants after conducting a summer field study in Oaxaca, Mexico, where edible insects are readily available at markets. While few studies have been done on the flavors of edible insects, understanding their flavor profiles could help the food industry create products using these species. By identifying desirable and undesirable flavors in edible ants, scientists can work to enhance or eliminate these odors.
The research team at San Diego State University analyzed the odor profiles of four species of edible ants using gas chromatography and mass spectrometry. They discovered that each species had its own distinct flavor profile. For example, common black ants had a sour, winey odor due to their high formic acid content, while Chicatana ants had a nutty, toasted smell reminiscent of hazelnut, wood, and grease. Further analysis was done on ants at various developmental stages, and the team hopes to study the taste profiles of other ant species as well.
While edible insects offer a delicious alternative to animal proteins for people with dietary restrictions or preferences for plant-based foods
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