Abstract：
The growing world population, combined with scarcities of agricultural land, water, forest, fisheries, and biodiversity resources, makes it necessary to search for alternative sources of nutrients. For this reason, in recent years, edible insects have been introduced into the diet, even in areas where entomophagy is not traditional. In light of this, the present study aims at characterizing the aromatic profile of three edible insects flours: cricket (Acheta domesticus, CP), buffalo worm (Alphitobius diaperinus, BW), and mealworm (Tenebrio molitor, MW). This goal has been achieved by means of an (HS)-SPME/GC-MS strategy. 67 compounds have been tentatively identified; of these, 27 are present only in the CP and BW flours, while 10 are common in all three flours. The compound with the highest peak\'s relative area in gas chromatograms of CP and BW flours is hexadecanoic acid, while in MW it is 1-heptylpyrrolidin-2-one. In general, we have observed that CP and BW flours have 37 compounds in common, and their volatile compositions along with their profiles are more similar to each other than to MW profile.
摘要：
不断增长的世界人口,加上农田的稀缺，水,森林,渔业,和生物多样性资源，这使得有必要寻找替代的营养来源。出于这个原因,近年来,食用昆虫已经被引入到饮食中，即使在昆虫学并不传统的地区。鉴于此,本研究旨在表征三种食用昆虫粉的芳香特征：板球(Achetadomesticus，CP),水牛蠕虫（Alphitobiusdiaperinus，BW),和粉虫(黄粉虫，MW）。该目标已通过(HS)-SPME/GC-MS策略实现。已初步鉴定出67种化合物；其中，27只存在于CP和BW面粉中，而在所有三种面粉中都有10种。在CP和BW粉的气相色谱图中具有最高峰的相对面积的化合物是十六烷酸,而在MW中它是1-庚基吡咯烷-2-酮。总的来说,我们观察到CP和BW粉共有37种化合物，和它们的挥发性成分以及它们的轮廓比MW轮廓更相似。
