Application of insect oils in bone broth: Effects of roasting and ultrasound-assisted extraction on meat-like volatiles, fatty acid profile and sensory properties.

Despite extensive research on insect oils, their application in food systems remains limited. In this study, roasting pretreatment was integrated with ultrasound-assisted extraction to enhance nutritional and sensory properties of insect oils. Optimal roasting conditions were 160 °C for 25 min at 60 rpm for Protaetia brevitarsis larvae and 155 °C for 35 min at 75 rpm for Gryllus bimaculatus. Incorporating these oils into bone broth significantly increased oleic, linoleic, and palmitic acids, resulting in a fatty acid profile similar to that of beef. G. bimaculatus oil contained elevated levels of 1-octen-3-ol, which imparts mushroom-like notes, whereas P. brevitarsis larvae oil was enriched in esters and pyrazines associated with fruity and roasted notes. Additionally, G. bimaculatus oil (2% (w/w)) supplementation enhanced savory and rich notes and increased consumer preference. Overall, roasting insect oils holds potential in enhancing nutritional value and improving consumer acceptance in bone broth and other savory foods.