文章基本信息

标题：Sensory evaluation and acceptance of food made of edible insects
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作者：Martin Adámek ; Anna Adámková ; Lenka Kouřimská 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2020
卷号：14
页码：921-928
DOI：10.5219/1430
出版社：Association HACCP Consulting
摘要：This paper discusses the sensory analysis of food enriched with selected edible insect species which are labelled as a novel food – house cricket ( Acheta domesticus ) and mealworm ( Tenebrio molitor ). Energy bars of two different compositions with the addition of cricket flour and puff pastry bars sprinkled with the whole roasted mealworm larvae were evaluated by consumer tests performed via a questionnaire survey. Respondents represented both men and women in equal numbers and included consumers with the experience of the sensory analysis and edible insects to ensure accurate results. Sensory analyses revealed that respondents associated their tastes with already known flavors (salty, sweet, bitter, fish, French fries, chicken, and mushrooms). The most common answer from respondents was a salty taste, followed by a sweet taste. There were also unusual comparisons such as pine seeds. Consumers’ positive attitude to these energy bars has been registered which shows that the Czech consumer accepts edible insects in a suitable form as a novel food and possible part of the food basket.
关键词：edible insect;Tenebrio molitor;Acheta domesticus;sensory analysis
其他关键词：sensory analysis