An international study presented at the 2024 American Chemical Society spring meeting revealed that four species of edible ants have distinctly different flavors that can give dishes unique aromatic profiles. Insects are often seen as unwelcome visitors at a picnic, but they could actually be a tasty, nutritious, and sustainable addition to a menu. Eating insects is common in some parts of the world, and certain species, like ants, are considered delicacies. Ants are sometimes roasted whole or ground to add flavor and texture to dishes.
Changqi Liu, an associate professor of food science, became interested in ants after conducting a summer field study in Oaxaca, Mexico, where edible insects are readily available at markets. While few studies have been done on the flavors of edible insects, understanding their flavor profiles could help the food industry create products using these species. By identifying desirable and undesirable flavors in edible ants, scientists can work to enhance or eliminate these odors.
The research team at San Diego State University analyzed the odor profiles of four species of edible ants using gas chromatography and mass spectrometry. They discovered that each species had its own distinct flavor profile. For example, common black ants had a sour, winey odor due to their high formic acid content, while Chicatana ants had a nutty, toasted smell reminiscent of hazelnut, wood, and grease. Further analysis was done on ants at various developmental stages, and the team hopes to study the taste profiles of other ant species as well.
While edible insects offer a delicious alternative to animal proteins, people with food allergies must be cautious, as some edible insects contain allergens similar to those found in shellfish. Additionally, while insect production is more environmentally friendly than traditional farming, consumer acceptance of insects as food remains a challenge in some countries. However, Changqi Liu believes that insects can add unique flavors to meals and hopes to show people that they can be nutritious and delicious options that benefit the environment.