In this study, the effect of freeze-drying, oven- and microwave-drying on the volatile profiles and sensory properties of edible locust and silkworm was studied. Fifty-five headspace volatiles were detected, including alkanes, alcohols, aldehydes, esters, and ketones, with variations in intensity depending on the insect species and drying method. Volatiles from microwave-dried locusts and silkworms were typical for the Maillard reaction, that is in accordance with the significant increase of fluorescence of advanced Maillard products (2.9 and 5.5 times higher than in raw silkworms and locusts, respectively). Comparison of fatty acid composition and Fourier transform infrared spectra revealed signs of oxidation process at different levels depending on the insect. Changes in aroma and its intensity caused by different drying methods were also detected by sensory panellists who rated the samples of oven-dried locusts (2.4) and microwave-dried silkworms (1.9) with the lowest scores. An addition 15% of dried insects to cookies decreased the diversity of the volatiles, changed their intensity and lessened the dissimilarities between cookies with differently dried insect powders. Sensory panellists determined the presence of additional ingredients by higher odour intensity and general changes in overall liking scores of the insect-based cookies. Thus, drying can modify odour and sensory characteristics of locusts and silkworms and, consequently, cookies with these insect species, that should be considered in the processing of insects and formulation of novel insect-based foods.

中文翻译：

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干燥方法差异性地改变了食用蝗虫和蚕的挥发性特征

在这项研究中，研究了冷冻干燥，烤箱干燥和微波干燥对食用蝗虫和蚕的挥发性特征和感官特性的影响。检测到55种顶空挥发物，包括烷烃，醇，醛，酯和酮，其强度随昆虫的种类和干燥方法而变化。微波干燥的蝗虫和家蚕的挥发物是美拉德反应的典型特征，这与高级美拉德产品的荧光显着增加（分别比未加工的家蚕和蝗虫的荧光高2.9和5.5倍）有关。脂肪酸组成和傅立叶变换红外光谱的比较显示了取决于昆虫的不同水平的氧化过程的迹象。感官小组成员还检测了由不同干燥方法引起的香气及其强度的变化，他们对烤箱蝗虫（2.4）和微波干燥蚕（1.9）的样品评分最低。向曲奇中添加15％的干燥昆虫可减少挥发物的多样性，改变其强度，并减少具有不同干燥昆虫粉末的曲奇之间的差异。感官小组成员通过较高的气味强度和基于昆虫的饼干的总体喜欢评分的一般变化确定了其他成分的存在。因此，干燥可以改变蝗虫和蚕的气味和感官特性，并因此改变具有这些昆虫种类的饼干，这在昆虫的加工和新型昆虫基食品的配制中应予以考虑。