Discovering the Surprising Flavors of Edible Ants: A Tasty and Nutritious Addition to Menus.

Researchers at San Diego State University have discovered four species of edible ants with distinct flavors, which could be a tasty, nutritious, and sustainable addition to menus. Changqi Liu, an associate professor of food science, became interested in studying ants after conducting research in Oaxaca, Mexico, where a variety of edible insects are readily available in markets. Despite the popularity of eating insects in some cultures, there are few studies on the flavor profiles of these creatures.

To better understand the flavors of edible ants, Liu and his team analyzed the odor profiles of four species: the chicatana ant, the common black ant, the spiny ant, and the weaver ant. The researchers identified the volatile compounds present in each species and matched them to the odors perceived with an olfactometer. Some surprising findings included the discovery of ant pheromones that are undetectable to humans at high concentrations.

Different ant species exhibited unique flavor profiles. For example, common black ants had a sour, winey odor due to high formic acid content, while chicatana ants had predominant odors of hazelnut, wood, and grease. The researchers also analyzed ants at various developmental stages to understand how flavor profiles change. While there are potential nutritional and environmental benefits of consuming edible insects