It turns out that having insects in the kitchen isn’t always a bad thing. In recent years, consuming them has become a trend. Scientists are continually discovering more about the unique flavors and nutritional benefits of insects.
A new study by researchers at San Diego State University focused on the distinctive tastes of ants and their potential to replace traditional seasonings. Ultimately, the researchers concluded that the potential of edible ants remains largely untapped in countries that have historically been reluctant to incorporate them into their diets.
Meanwhile, each species of ant has its own unique flavors and aromas. For instance, if a dish requires a tangy vinegar kick, black ants are the go-to choice. They are rich in formic acid, which they secrete from their glands. Chefs could use this as a substitute for vinegar and lemon juice. Plus, it offers a more sustainable source of flavor and aroma.
Similarly, there’s the case of the chicatana ants. These little creatures impart a meaty, fatty aroma reminiscent of grilled burgers or sausages. Aldehydes and pyrazines found in their tiny segmented bodies are the same compounds that form when cooking meat and bread. Thus, chicatana ants could serve as a fantastic alternative to meat, which is quite an expensive commodity for many people around the world. Additionally, the meat industry is not environmentally friendly due to harmful emissions and excessive water usage.
What the Researchers Discovered
By gathering extensive data on edible ants, the researchers aim to provide humanity with insights into new culinary possibilities. This information will specifically address flavor, texture, and nutritional content.
“Ants have very diverse and interesting flavor characteristics,” noted Chanci Liu, an assistant professor of food science and the study’s lead researcher. He believes this truly “expands the culinary possibilities of using these insects to create delicious food.”
The team distinguished the flavors and aromas of different ant species. They identified volatile compounds present in the samples using gas chromatography and mass spectrometry. The detected aromas were then compared using an olfactometer, a device that allows for the comparison of scent characteristics.
Ultimately, the team discovered that these chemical substances were ant pheromones, as reported by IFLScience. Ants use their chemical signals in various ways: from marking trails and recognizing companions to recruiting others and signaling alarms.
https://www.youtube.com/watch?v=5G5KvHOm06 https://www.youtube.com/watch?v=5G5KvHOm06
While the rich and diverse flavor profiles of edible ants may hold great potential for future generations, they may not be suitable for everyone. A common allergen for people who are allergic to crustaceans and shellfish is the muscle protein tropomyosin, which is found in many invertebrates.
Nonetheless, at this stage of gastronomic science, researchers have made a significant step toward more diverse, flavorful, and nutritious seasonings. “I don’t want people to feel like they’re making a sacrifice by eating these insects. I want to show that insects can actually be very tasty and nutritious, as well as beneficial for the environment,” said Chanci Liu.
The research team’s findings were presented at the American Chemical Society’s ACS Spring 2024 meeting.