Sensory and Chemical Characteristic of Two Insect Species: <i>Tenebrio molitor</i> and <i>Zophobas morio</i> Larvae Affected by Roasting Processes
The volatile compounds from insects (<i>Tenebrio molitor</i> and <i>Zophobas morio</i> larvae) roasted at 160, 180, or 200 °C and fed with potato starch or blue corn flour were isolated by solid-phase microextraction (SPME), and identified by gas chromatography–mass spectrome...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/9/2697 |