Researchers from S. Korea's Wonkwang University develop insect-based meat-flavored seasoning

South Korean researchers from Wonkwang University have developed a new process that uses edible insects to create meat-flavored seasoning.

The research team came up with 98 volatile compounds with varying amounts of mealworm powder and sugar for a wide range of flavors and scents.

They chose the top 10 reaction flavors with high consumer preference, like the meat flavor.

The research team discovered that steamed mealworms emit a strong, corn-like odor, and when grilled or fried, they gave off a shrimp and frying oil-like scent.

Compounds including pyrazine, alcohol, and aldehyde, which are also present when cooking meat or seafood, are the main causes of the fragrance that is released when food is grilled or fried.