Sensory evaluation and acceptance of food made of edible insects

Authors

  • Martin Adámek Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno, Czech Republic, Tel.: +420541146136 https://orcid.org/0000-0002-8668-863X
  • Anna Adámková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, Tel.: +420576031592
  • Lenka Kouřimská Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Microbiology, Nutrition and Dietetics, Kamycka 129, 165 21 Prague 6, Czech Republic, Tel.: +420224383507 https://orcid.org/0000-0002-1102-7239
  • Jiří Mlček Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, Tel.: +420576033030 https://orcid.org/0000-0002-5753-8560
  • Klára Vojáčková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, Tel.: +420724251048 https://orcid.org/0000-0002-4394-8235
  • Jana Orsavová Tomas Bata University in Zlin, Faculty of Humanities, Language Centre, Štefánikova 5670, 760 01 Zlín, Czech Republic, Tel.: +420576038158
  • Martina Bučková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, Tel.: +420734796959
  • Oldřich Faměra Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Food Science, Kamýcká 129, 165 21 Praha 6 – Suchdol, Czech Republic, Tel.: +420224383508
  • Martin Búran Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno, Czech Republic, Tel.: +420541146106 https://orcid.org/0000-0003-2644-7698

DOI:

https://doi.org/10.5219/1430

Keywords:

edible insect, Tenebrio molitor, Acheta domesticus, sensory analysis

Abstract

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.

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References

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Published

2020-10-28

How to Cite

Adámek, M., Adámková, A., Kouřimská, L., Mlček, J., Vojáčková, K., Orsavová, J., Bučková, M., Faměra, O., & Búran, M. (2020). Sensory evaluation and acceptance of food made of edible insects. Potravinarstvo Slovak Journal of Food Sciences, 14, 921–928. https://doi.org/10.5219/1430

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