Abstract：
Sensory lexicons provide an important tool for describing the sensory properties of emerging, unfamiliar foods such as edible insects. This study sought to establish and validate a sensory lexicon for the description and differentiation of edible insects commercially available in Australia and prepared using common preservation and cooking methods (freeze-drying, hot-air drying, roasting, sautéing and deep-frying). Five species were evaluated, including house crickets (Acheta domesticus), yellow mealworm larvae (Tenebrio molitor), king mealworm larvae (Zophobas morio), tyrant ants (Iridomyrmex spp.) and green tree ants (Oecophylla smaragdina). Following generic descriptive sensory analysis methods, a trained panel (n=8) developed a sensory lexicon of 29 aroma and flavour descriptors, and 16 texture descriptors. Vocabulary were then categorised and ordered to generate a sensory wheel. Due to a lack of cross-over in sensory attributes between species, sub-categories of species-specific vocabulary were also generated for each insect. The lexicon enabled sensory profiling of commercially available edible insect samples which revealed large variation in aroma, flavour, and texture attributes due to both species and preparation method. This work provides a platform for development of a globally relevant edible insect sensory lexicon. International collaboration will enable expansion of the lexicon for use with other insect species and preparation methods, insect-derived ingredients (such as insect powder, defatted insect powder and textured insect protein) and in different cultural settings. As the industry grows, the applicability of vocabulary for differentiating within species and between competitive products should also be assessed.
摘要：
感官词典为描述新兴的感官特性提供了重要的工具，不熟悉的食物，如食用昆虫。这项研究旨在建立和验证一个感官词典，用于描述和区分澳大利亚市售的可食用昆虫，并使用常见的保存和烹饪方法（冷冻干燥，热风干燥,烘烤,炒和油炸)。评估了五个物种，包括家蝇(Achetadomesticus)，黄粉虫幼虫（黄粉虫），大王粉虫幼虫（Zophobasmorio），暴君蚂蚁（Iridomyrmexspp。）和绿树蚂蚁（Oecophyllasmaragdina）。遵循通用的描述性感官分析方法，一个训练有素的小组(n=8)开发了一个包含29种香气和风味描述符的感官词典，和16个纹理描述符。然后对词汇进行分类并排序以生成感觉轮。由于物种之间的感官属性缺乏交叉，还为每种昆虫生成了物种特定词汇的子类别。该词典能够对市售可食用昆虫样品进行感官分析，这些样品显示出香气的变化很大，风味,和纹理属性由于物种和制备方法。这项工作为开发全球相关的可食用昆虫感官词典提供了平台。国际合作将使词典的扩展与其他昆虫物种和制备方法一起使用，昆虫来源的成分(如昆虫粉，脱脂昆虫粉和纹理昆虫蛋白）以及不同的文化环境。随着行业的发展，还应该评估词汇在物种内部和竞争产品之间进行区分的适用性。
