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Roasting-induced modulation of volatile profiles and sensory attributes in edible insect oils.

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Title: Roasting-induced modulation of volatile profiles and sensory attributes in edible insect oils.
Authors: Min, You Rim1 (AUTHOR) 220257098@sungshin.ac.kr, Kim, Mi-Ran1,2 (AUTHOR) miran.kim@catholic.ac.kr, Jang, Hae Won1 (AUTHOR) hwjang@sungshin.ac.kr
Source: Food Research International. Feb2026, Vol. 225, pN.PAG-N.PAG. 1p.
Subjects: Roasting (Cooking), Maillard reaction, Edible fats & oils, Extraction techniques, Product acceptance, Taste perception, Nutritional value
Abstract: Roasting suppresses off-flavors and generates Maillard-derived notes, improving consumer acceptance. This study investigated how roasting alters the volatile profiles, physicochemical properties, and sensory attributes of oils from five edible insect species. Oils were obtained by ultrasound-assisted extraction, and optimal roasting conditions (150 °C, 30 min, 0.26 × g) were identified using response surface methodology with a Box–Behnken design. Volatile compounds were analyzed by headspace solid-phase microextraction arrow coupled with gas chromatography–mass spectrometry. Method validation confirmed high linearity (R2 ≥ 0.9800), recoveries of 90.1–110.0 %, limits of detection of 1.03–62.52 ng/g, and limits of quantification of 3.22–197.38 ng/g. Across all species, roasting promoted the formation of desirable Maillard-derived compounds; 2-pentylfuran appeared exclusively in roasted oils, and total pyrazines increased 10–40-fold compared with unroasted oils. Sensory evaluation indicated higher odor-liking scores from 3.87 to 4.94, associated with approximately 2.5-fold stronger nutty, roasted, grainy, bread-like, and baked notes and 3.4-fold lower sour, spoiled, fishy, and ammonia-like notes. Roasted oils exhibited higher extraction yields than unroasted oils, with acid, peroxide, and iodine values comparable to those of common vegetable oils. In most insect oils, the polyunsaturated to saturated fatty acid ratio exceeded 0.45. Notably, L. migratoria and T. molitor oils showed low atherogenic and thrombogenic index. Roasted insect oils exhibited improved volatile profiles, with increased favorable notes such as coffee, and cocoa, thereby enhancing consumer acceptance. This work provides the first comprehensive characterization of roasted edible insect oils and demonstrates that optimized roasting offers a scalable approach to accelerate consumer uptake while advancing nutritional profile in processing. [Display omitted] • Volatile profiles of edible insect oil were altered significantly by roasting. • Roasting conditions were optimized using RSM with a Box-Behnken design. • Roasting enhanced Maillard-derived volatiles such as pyrazines and furan. • Sensory evaluation showed higher odor-liking scores for roasted insect oils. • Roasting reduced undesirable aromas and improved consumer appeal of insect oils. [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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DbLabel: Engineering Source
An: 190695824
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Roasting-induced modulation of volatile profiles and sensory attributes in edible insect oils.
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  Data: <searchLink fieldCode="AR" term="%22Min%2C+You+Rim%22">Min, You Rim</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> 220257098@sungshin.ac.kr</i><br /><searchLink fieldCode="AR" term="%22Kim%2C+Mi-Ran%22">Kim, Mi-Ran</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> miran.kim@catholic.ac.kr</i><br /><searchLink fieldCode="AR" term="%22Jang%2C+Hae+Won%22">Jang, Hae Won</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> hwjang@sungshin.ac.kr</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Research+International%22">Food Research International</searchLink>. Feb2026, Vol. 225, pN.PAG-N.PAG. 1p.
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  Data: <searchLink fieldCode="DE" term="%22Roasting+%28Cooking%29%22">Roasting (Cooking)</searchLink><br /><searchLink fieldCode="DE" term="%22Maillard+reaction%22">Maillard reaction</searchLink><br /><searchLink fieldCode="DE" term="%22Edible+fats+%26+oils%22">Edible fats & oils</searchLink><br /><searchLink fieldCode="DE" term="%22Extraction+techniques%22">Extraction techniques</searchLink><br /><searchLink fieldCode="DE" term="%22Product+acceptance%22">Product acceptance</searchLink><br /><searchLink fieldCode="DE" term="%22Taste+perception%22">Taste perception</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: Roasting suppresses off-flavors and generates Maillard-derived notes, improving consumer acceptance. This study investigated how roasting alters the volatile profiles, physicochemical properties, and sensory attributes of oils from five edible insect species. Oils were obtained by ultrasound-assisted extraction, and optimal roasting conditions (150 °C, 30 min, 0.26 × g) were identified using response surface methodology with a Box–Behnken design. Volatile compounds were analyzed by headspace solid-phase microextraction arrow coupled with gas chromatography–mass spectrometry. Method validation confirmed high linearity (R2 ≥ 0.9800), recoveries of 90.1–110.0 %, limits of detection of 1.03–62.52 ng/g, and limits of quantification of 3.22–197.38 ng/g. Across all species, roasting promoted the formation of desirable Maillard-derived compounds; 2-pentylfuran appeared exclusively in roasted oils, and total pyrazines increased 10–40-fold compared with unroasted oils. Sensory evaluation indicated higher odor-liking scores from 3.87 to 4.94, associated with approximately 2.5-fold stronger nutty, roasted, grainy, bread-like, and baked notes and 3.4-fold lower sour, spoiled, fishy, and ammonia-like notes. Roasted oils exhibited higher extraction yields than unroasted oils, with acid, peroxide, and iodine values comparable to those of common vegetable oils. In most insect oils, the polyunsaturated to saturated fatty acid ratio exceeded 0.45. Notably, L. migratoria and T. molitor oils showed low atherogenic and thrombogenic index. Roasted insect oils exhibited improved volatile profiles, with increased favorable notes such as coffee, and cocoa, thereby enhancing consumer acceptance. This work provides the first comprehensive characterization of roasted edible insect oils and demonstrates that optimized roasting offers a scalable approach to accelerate consumer uptake while advancing nutritional profile in processing. [Display omitted] • Volatile profiles of edible insect oil were altered significantly by roasting. • Roasting conditions were optimized using RSM with a Box-Behnken design. • Roasting enhanced Maillard-derived volatiles such as pyrazines and furan. • Sensory evaluation showed higher odor-liking scores for roasted insect oils. • Roasting reduced undesirable aromas and improved consumer appeal of insect oils. [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.2025.118033
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Roasting (Cooking)
        Type: general
      – SubjectFull: Maillard reaction
        Type: general
      – SubjectFull: Edible fats & oils
        Type: general
      – SubjectFull: Extraction techniques
        Type: general
      – SubjectFull: Product acceptance
        Type: general
      – SubjectFull: Taste perception
        Type: general
      – SubjectFull: Nutritional value
        Type: general
    Titles:
      – TitleFull: Roasting-induced modulation of volatile profiles and sensory attributes in edible insect oils.
        Type: main
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          Name:
            NameFull: Min, You Rim
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            NameFull: Kim, Mi-Ran
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            NameFull: Jang, Hae Won
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          Dates:
            – D: 01
              M: 02
              Text: Feb2026
              Type: published
              Y: 2026
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              Value: 09639969
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              Value: 225
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            – TitleFull: Food Research International
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