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Insect oil is a valuable fraction that is obtained from insect processing. The aim of this study is to evaluate the impact of yellow mealworm oil (YMW) oil (crude, deodorized, and blended with vegetable oil) on the sensory evaluation and aroma profile of fried dough. The sensory evaluation was performed in a sensory lab (central location test, CLT) and at home in order to examine how the evaluation environment or context impacts consumer perceptions. The strongest liking and preference were found for the donuts that were fried in 100% deodorized YMW oil and in YMW oil blended with vegetable oil. The evaluation environment did not affect overall liking scores but had an impact on sensory profiling, with more discriminating sensory terms observed for the test that was conducted at the sensory lab than for the test that was conducted at home. A distinctive profile of volatile organic compounds (VOCs) was found for every fried dough. The discrimination between VOCs and other frying oils that were observed is well in line with the sensory descriptors and the consumer test results. Acetic acid, acetic acid ethenyl ester, and tetrahydro‐6‐propyl‐2H‐Pyran‐2‐one were present in the doughs that were fried in crude YMW oil and in its blend with vegetable oil. They were absent from deodorized YMW oil and from its blend with vegetable oil. This study shows that, as far as fried donuts are concerned, deodorized YMW oil is an alternative to a vegetable oil—the two lead to similar sensorial experiences and preferences. Practical Application: Yellow mealworm oil (YMW) oil is a co‐product of insect protein that can be valorized in the food industry. In the present study, it is demonstrated that the deodorization of YMW oil produces positive sensorial experiences and increases consumer acceptance of insect‐based food. Furthermore, findings indicate that consumer testing at home yields similar acceptance and preference ratings suggesting that this type of testing may be an alternative means of collecting reliable consumer data. [ABSTRACT FROM AUTHOR]

• Potential of yellow mealworm (YMW) oil for frying potato chips was studied. • Comparison between crude and deodorized YMW oil was made. • Chips fried in the blend of vegetable oil + deodorized YMW (50%/50%) was the most preferred sample. • Consumer's sensory experience is similar for deodorized YMW as vegetable oil. • YMW oil did not significantly influence the color of the fried potato chips. There is a growing interest in food products containing insect ingredients in Western countries. However, the focus lies primarily on insect meal while insect oil is a valuable fraction obtained after insect fractionation. This oil contains healthy compounds and a positive sensorial experience. This study proposes a new application for yellow mealworm (YMW) oil, namely as a deep-frying oil. The goal was to explore consumers' preference and emotions of potato chips fried in YMW oil (crude or deodorized) and to compare those with a commercial frying oil and with their blends. The results showed that potato chips fried in the blend of vegetable oil + deodorized YMW (50/50) was the most preferred sample (33%). These potato chips also scored lowest for aftertaste and off-flavor. Moreover, these potato chips were associated to a higher extent with positive emotions and less with negative emotions. The potato chips fried in vegetable, deodorized and in the blend of vegetable with deodorized YMW oil were perceived as the tastiest, with a natural flavor and with the lowest aftertaste, lowest off-flavor and scored lowest for chemical flavor. In contrast, the blend of vegetable oil + crude YMW oil was the least liked and preferred. Yellow mealworm oil fulfills the chemical requirements for deep-frying oils. As shown in this study, the consumers' sensorial experience and preference of food products deep-fried in YMW oil is similar to that of products fried in a vegetable oil when the insect oil is deodorized. [ABSTRACT FROM AUTHOR]

• Lipidome of 4 cricket species reared in identical conditions was profiled. • Cricket lipidome was profiled by high-throughput and well-stablished chromatographic techniques. • Two-spotted & banded crickets had a lipid content 1.5 fold higher than house cricket. • Cholesterol content is up to 3.8 fold higher in crickets compared to eggs. The variation in lipidome of house cricket, banded cricket, Jamaican field cricket and two-spotted cricket was studied using high-throughput screening techniques for fingerprinting (MALDI TOF MS, GC–MS and LC MS-MS) and well-stablished chromatographic techniques for quantification (HPLC-ELSD, GC- FID). Although the four cricket species were reared in identical conditions, two-spotted & banded crickets had a lipid content 1.5 fold higher than house cricket. The lipids were high in UFA (>63%) and unsaturated TAG (>98%) making them liquid at room temperature, thus an oil. Cholesterol and several phytosterols were profiled finding high cholesterol concentration which is a point of concern. Eight phospholipid types (211 species) were identified with no major differences among cricket species. Using high-throughput screening techniques we demonstrate the complexity of cricket lipidome. Information on the lipidome of these crickets with high commercial value is important to estimate its nutritional value and their potential food applications. [ABSTRACT FROM AUTHOR]

• Potential of yellow mealworm (YMW) oil in hummus and crackers was examined. • Comparison between crude and deodorized YMW oil was made. • Deodorized YMW oil could replace 100% of vegetable oil without changing acceptance. • Crude oil lead to different perception of certain flavor attributes. • Vegetable oil and YMW oil blends improves the flavor of this insect oil. Introducing processed insects in food products is seen as a way to lower the barrier for insect consumption by Western consumers. Prior research indicated that crude insect lipids could partially replace butter in bakery products without influencing consumer's perception, but a complete substitution remained a challenge due to the presence of off-flavors. This study proposes oil deodorization as a means to reduce insect oil off-flavors and increase insect oil replacement in food products. We compared the effect of deodorization of yellow mealworm (YMW, Tenebrio molitor) oil on the partial and total replacement of vegetable oil in crackers and hummus. In total 253 participants joined the study (127 crackers study, 126 hummus study). Each participant evaluated 5 samples, 100% vegetable oil, 100% crude YMW oil, 100% deodorized YMW oil, 50% vegetable & 50% crude YMW oil and 50% vegetable & 50% deodorized YMW oil. Results showed that deodorized YMW oil could replace vegetable oil in both products without changing the overall food experience, liking and visual appearance in the products. In contrast, using crude YMW oil impacted the overall liking and certain sensory attributes, mostly related to flavor. Moreover, the use of deodorized YMW eliminated visual differences amongst the products. When YMW oil was used in a dispersion-like food, such as hummus, a less firm, more spreadable and less sticky hummus was obtained. Crude YMW oil also reduced hardness in low-moisture solid foods, such as crackers but further studies are necessary to fully understand this effect. [ABSTRACT FROM AUTHOR]

Edible insects with high fat and phosphorus content are a potential novel source of lecithin, however, studies on their minor lipids are limited. In this study, lecithin was extracted from black soldier fly larvae and yellow mealworm. Herein, the effects of lecithin extraction method, matrix and ultrasound pretreatment were explored based on the fatty acid composition and phospholipid profile with soy lecithin as a reference. The use of a wet matrix and ultrasound pretreatment increased the extraction efficiency of total PLs from both insects. Insect lecithin contained a considerable amount of sphingomyelin compared to soy lecithin. In insect lecithin, a total of 47 glycerophospholipid and sphingomyelin molecular species, as well as four molecular species of fatty acyl esters of hydroxy fatty acid, were detected. This study is the first comprehensive investigation of insects as a new source of lecithin with applications in food, cosmetics and in the pharmaceutical industry. • Lecithin was extracted from a novel source: edible insects (YMW and BSFL). • Phospholipid profile of insect lecithin varied among extraction procedures. • Insect lecithin contained a considerable amount of sphingomyelin. • Unlike soy lecithin, insect lecithin contained more PE than PC. • FAHFA and ceramide showed higher abundance in insect lecithin than soy lecithin. [ABSTRACT FROM AUTHOR]

• Study on willingness to engage to entomophagy between insect and non-insect eaters. • Lower Food Neophobia and Disgust for insect eaters than non-insect eaters. • EAQ-Disgust is a more powerful predictor towards entomophagy than Food Neophobia. Past tasting experience with edible insects could influence food neophobia (FN) and disgust, and consequently, it could increase the intention to engage with entomophagy by influencing our food neophobia and disgust. Thus, this study aims to measure the effect of food neophobia and insect disgust on the willingness to engage in entomophagy (WTE) and to explore the differences between consumers who had previous experience eating insects and those who did not. An online cross-sectional survey was distributed in five countries (Belgium, China, Italy, Mexico, and the USA) and the total sample (n = 3421) was divided into two consumer groups: insects eaters vs non-insect eaters. A Multigroup structural equation model was implemented to analyse the relationship between the FN and the sub-dimension Disgust of the Entomophagy Attitude Questionnaire-EAQ towards the WTE. The main results showed that FNS and Disgust negatively influence the WTE towards whole and processed insects. In particular, for the total sample, the effect of EAQ-Disgust is a more powerful predictor to explain the WTE for both wholes and processed insects than the FNS. However, interestingly, while the disgust dimension of the EAQ negatively influences the WTE with the same magnitude for both insect eaters and non-insect eaters, the FNS is related to the WTE with a stronger explanatory power for insect eaters than non-insect eaters. Thus, overcoming negative attitudes towards direct entomophagy, especially driven by disgust reactions through promoting tasting sessions is paramount to reducing disgust and legitimating insects as a food source. [ABSTRACT FROM AUTHOR]

• Potential of black soldier fly larvae fat (BSF LF) in 3 bakery products was examined. • Each bakery product was formulated with 0%, 25% and 50% BSF LF as butter substitute. • BSF LF might replace 25% of butter in bakery products without changing acceptance. • BSF LF provides a similar structure and functionality as butter in bakery products. Including insect ingredients into familiar food products could be a step in enabling a higher acceptance of insects in Western countries. This study investigates the potential of bakery products containing black soldier fly larvae fat (BSF LF) as an ingredient. Sensory and emotional profiling, WTP, liking and product preference were examined for cakes, cookies, and waffles by a total of 344 respondents. Each bakery product was formulated with 0%, 25% and 50% BSF LF as butter substitute. Results showed that BSF LF can replace 25% of butter in these bakery products without changing the overall food experience and liking. In waffles, the substitution might even be up to 50% without influencing consumer's acceptance. The attributes related to texture and color were hardly affected indicating that this insect fat provides a similar structure and functionality to bakery products as compared with butter. Future research should explore the use of refined BSF LF to reduce off-flavors perceived in formulations containing a higher percentage of insect fat. [ABSTRACT FROM AUTHOR]