Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics

Abstract

To investigate suitable processing methods for improve the flavor while maintaining quality, hellgrammites were subjected to fifteen different processing methods. The samples were tested by sensory evaluation and were analyzed using HS-SPME-GC-MS. The sensory evaluation revealed that five methods for head and chest removal, three wine-fried methods, and three vinegar-roasting methods significantly reduced the levels of hexanal (3129.05 ± 45.77 μg/kg) and heptanal (436.72 ± 7.42 μg/kg), compounds responsible for fishy and earthy flavors, compared to raw samples. The latter two methods exhibited increased aroma flavor. PCA and OPLS-DA analyses suggested that acids, alcohols, and esters played a crucial role in flavor modification. Notably, vinegar-roasting methods demonstrated the highest acid content and had a substantial impact on volatile compounds. Additionally, boiling methods effectively reduced the levels of hazardous compounds, such as toluene and 1,3-Dimethyl-benzene. However, other methods did not exhibit similar efficacy in reducing hazardous compounds. The accumulation of hazardous compounds showed a decreasing trend in the whole insect, head removal, and head and chest removal groups. Moreover, the relative odor activity value consistently identified aldehyde compounds, including hexanal and heptanal, as the main contributors to aroma. Overall, boiling and head and chest removal procedures were suggested as precautionary measures during the initial processing of hellgrammites-based food products. The vinegar-roasting and wine-fried methods could be employed to impart desired flavors, aligning with consumers' preferences. These findings lay the foundation for standardizing processing techniques and ensuring the quality control of products derived from hellgrammites.

Keywords: Flavor; HS-SPME-GC–MS; Hellgrammites; Processing methods; Volatile components.

Fig. 1

Plot of processing results for hellgrammites under each processing method. Experimental Recorder: Yunying Zhang

Fig. 2

Radar plot of sensory analysis of each hellgrammites sample. (a). The whole insect of hellgrammites; (b). The head removal of hellgrammites; (c). The head and chest removal of hellgrammites

Fig. 3

Multivariate analysis of volatile compounds in different processing methods. a Principal component analysis of hellgrammites samples with different processing methods; b OPLS-DA Score Chart; c 200 times model validation

Fig. 4

Heat map analysis of negative factors in the processing methods of hell-grammites