Characterization of potent odorants in male giant water bug (Lethocerus indicus Lep. and Serv.), an important edible insect of Southeast Asia

Patthamawadi Kiatbenjakul, Kanok Orn Intarapichet, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review

Abstract

Potent odorants in frozen fresh (FFB) and salted boiled (SBB) male giant water bugs (Lethocerus indicus), or 'Maengdana' in Thai, were characterized by application of direct solvent extraction/solvent-assisted flavour evaporation (SAFE), gas chromatography-mass spectrometry (GC-MS), gas chromatography- olfactometry (GC-O), aroma extract dilution analysis (AEDA) and stable isotope dilution assays (SIDA). Twenty and 27 potent odorants were detected in FFB and SBB, respectively. Most odorants were lipid-derived compounds, including the two most abundant volatile components (E)-2-hexenyl acetate and (E)-2-hexenyl butanoate, which contributed banana-like odours. 2-Acetyl-1-pyrroline and 2-acetyl-2-thiazoline, responsible for popcorn-like odours, were detected in SBB only. An aroma reconstitution model of SBB was constructed in an oil-in-water emulsion matrix using 12 selected potent odorants based on the results of AEDA, accurate compound quantification and the calculated odour-activity values (OAV). Omission studies were carried out to verify the significance of esters, particularly (E)-2-hexenyl acetate was determined to be an important character-impact odorant in male giant water bug aroma.

Original languageEnglish (US)
Pages (from-to)639-647
Number of pages9
JournalFood chemistry
Volume168
DOIs
StatePublished - Feb 1 2015

Keywords

  • Aroma extract dilution analysis
  • Aroma reconstitution model
  • Edible insect
  • Gas chromatography-mass spectrometry
  • Gas chromatography-olfactometry
  • Giant water bug (Lethocerus indicus)
  • Odour activity value
  • Omission studies

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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