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Influence of the drying method on the physicochemical properties, volatile compounds, and odor characteristics of edible insect oils.

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Title: Influence of the drying method on the physicochemical properties, volatile compounds, and odor characteristics of edible insect oils.
Authors: Cha, Ji Yoon1,2 (AUTHOR), Kim, Mi-Ran1,3 (AUTHOR), Kim, Yea-Ji1 (AUTHOR), Kim, Jeong Heon1 (AUTHOR), Han, Jaejoon2 (AUTHOR), Choi, Yun-Sang1 (AUTHOR) kcys0517@kfri.re.kr
Source: Food Research International. Nov2025, Vol. 220, pN.PAG-N.PAG. 1p.
Subjects: Edible fats & oils, Tenebrio molitor, Volatile organic compounds, Chemical properties, Drying apparatus, Food science, Product acceptance, Olfactory perception
Abstract: This study investigated the relationship between the physicochemical properties and odor characteristics of edible insect oils subjected to different drying methods. The oil yield from Tenebrio molitor was higher than those of the other edible insects, regardless of the drying method employed. The high unsaturated fatty acid contents of the oils extracted from Tenebrio molitor and Protaetia brevitarsis were found to influence the crystallization and melting behaviors of the oils. A total of 83 volatile compounds were identified, and 28 odor descriptors were developed through sensory evaluations by 80 consumers. A strong correlation was revealed between the volatile compounds and the sensory profiles of the various oils. The obtained findings suggested that the freeze-dried Tenebrio molitor oil, which demonstrated a high consumer acceptance score, possesses desirable characteristics (e.g., a high yield and a rich polyunsaturated fatty acid profile) that support its potential for application in food products. [Display omitted] • Edible insect oils were subjected to different drying methods. • The relationship between their physicochemical and odor characteristics was examined. • A strong correlation existed between the volatile compounds and the sensory profiles. • Freeze-dried Tenebrio molitor oil demonstrated a high consumer acceptance score. • The desirable characteristics of this oil show its potential for application in foods. [ABSTRACT FROM AUTHOR]
Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 188494398
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Label: Title
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  Data: Influence of the drying method on the physicochemical properties, volatile compounds, and odor characteristics of edible insect oils.
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  Data: <searchLink fieldCode="AR" term="%22Cha%2C+Ji+Yoon%22">Cha, Ji Yoon</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kim%2C+Mi-Ran%22">Kim, Mi-Ran</searchLink><relatesTo>1,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kim%2C+Yea-Ji%22">Kim, Yea-Ji</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kim%2C+Jeong+Heon%22">Kim, Jeong Heon</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Han%2C+Jaejoon%22">Han, Jaejoon</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Choi%2C+Yun-Sang%22">Choi, Yun-Sang</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> kcys0517@kfri.re.kr</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Research+International%22">Food Research International</searchLink>. Nov2025, Vol. 220, pN.PAG-N.PAG. 1p.
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  Data: <searchLink fieldCode="DE" term="%22Edible+fats+%26+oils%22">Edible fats & oils</searchLink><br /><searchLink fieldCode="DE" term="%22Tenebrio+molitor%22">Tenebrio molitor</searchLink><br /><searchLink fieldCode="DE" term="%22Volatile+organic+compounds%22">Volatile organic compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+properties%22">Chemical properties</searchLink><br /><searchLink fieldCode="DE" term="%22Drying+apparatus%22">Drying apparatus</searchLink><br /><searchLink fieldCode="DE" term="%22Food+science%22">Food science</searchLink><br /><searchLink fieldCode="DE" term="%22Product+acceptance%22">Product acceptance</searchLink><br /><searchLink fieldCode="DE" term="%22Olfactory+perception%22">Olfactory perception</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: This study investigated the relationship between the physicochemical properties and odor characteristics of edible insect oils subjected to different drying methods. The oil yield from Tenebrio molitor was higher than those of the other edible insects, regardless of the drying method employed. The high unsaturated fatty acid contents of the oils extracted from Tenebrio molitor and Protaetia brevitarsis were found to influence the crystallization and melting behaviors of the oils. A total of 83 volatile compounds were identified, and 28 odor descriptors were developed through sensory evaluations by 80 consumers. A strong correlation was revealed between the volatile compounds and the sensory profiles of the various oils. The obtained findings suggested that the freeze-dried Tenebrio molitor oil, which demonstrated a high consumer acceptance score, possesses desirable characteristics (e.g., a high yield and a rich polyunsaturated fatty acid profile) that support its potential for application in food products. [Display omitted] • Edible insect oils were subjected to different drying methods. • The relationship between their physicochemical and odor characteristics was examined. • A strong correlation existed between the volatile compounds and the sensory profiles. • Freeze-dried Tenebrio molitor oil demonstrated a high consumer acceptance score. • The desirable characteristics of this oil show its potential for application in foods. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodres.2025.117088
    Languages:
      – Code: eng
        Text: English
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        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Edible fats & oils
        Type: general
      – SubjectFull: Tenebrio molitor
        Type: general
      – SubjectFull: Volatile organic compounds
        Type: general
      – SubjectFull: Chemical properties
        Type: general
      – SubjectFull: Drying apparatus
        Type: general
      – SubjectFull: Food science
        Type: general
      – SubjectFull: Product acceptance
        Type: general
      – SubjectFull: Olfactory perception
        Type: general
    Titles:
      – TitleFull: Influence of the drying method on the physicochemical properties, volatile compounds, and odor characteristics of edible insect oils.
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            NameFull: Cha, Ji Yoon
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            NameFull: Kim, Mi-Ran
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            NameFull: Kim, Yea-Ji
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            NameFull: Kim, Jeong Heon
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            NameFull: Han, Jaejoon
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            – D: 05
              M: 11
              Text: Nov2025
              Type: published
              Y: 2025
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              Value: 220
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