A study conducted by Changqi Liu, an associate professor of food science at San Diego State University, has revealed that there are four different species of edible ants with distinct flavors. These ants can give dishes unique aromatic profiles and are a tasty, nutritious, and sustainable addition to menus. While insects are often seen as unwelcome picnic guests, they are common food ingredients in some parts of the world. Ants, in particular, are roasted or ground to add flavor and texture to various dishes.
Liu 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. Understanding the flavors of edible ants could help the food industry create products that utilize these readily available species.
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
