Grossmann, Kora Kassandra published the artcileNew insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products, Computed Properties of 14667-55-1, the main research area is Acheta Tenebrio protein hydrolyzate Maillard product flavoring potential; Cricket and Mealworm Protein; Enzymatic Hydrolysis; Flavor Analysis; Maillard Reaction; Sensory Evaluation.
Insect proteins have an earthy-like flavor and have not shown great flavor potential for food applications so far. In this study, insect proteins of cricket Acheta domesticus and mealworm Tenebrio molitor larvae were first enzymically hydrolyzed using two peptidase preparations (Flavourzyme1000L and ProteaseA “”Amano””2SD). Xylose was then added to facilitate Maillard reactions (30 min, T = 98°C, 1% (w/v) xylose). A comprehensive sensory evaluation showed that both the hydrolysis and the Maillard reactions changed the flavor description of the samples significantly to more complex and savory-like taste profiles (27 descriptors for cricket and 39 descriptors for mealworm protein). In addition, 38 odor-active mols. were identified using gas chromatog.-olfactometry (1 alc., 5 acids, 11 aldehydes, 5 ketones and 16 heterocyclic compounds). The results showed impressively that the flavoring potential of insect proteins was significantly enhanced with resp. processing.
Food Chemistry published new progress about Acheta domesticus. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Computed Properties of 14667-55-1.