Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder
Author:
Trematerra Pasquale1, Colacci Marco1ORCID, Messia Maria Cristina1ORCID, Trivisonno Maria Carmela1, Reale Anna2ORCID, Boscaino Floriana2ORCID, Germinara Giacinto Salvatore3ORCID
Affiliation:
1. Department of Agricultural, Environmental and Food Sciences, University of Molise, Via de Sanctis, I-86100 Campobasso, Italy 2. Institute of Food Sciences, National Research Council, Via Roma 64, I-83100 Avellino, Italy 3. Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, I-71122 Foggia, Italy
Abstract
The behavioural response of adult maize weevil, Sitophilus zeamais, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%) of house cricket (Acheta domesticus) powder was investigated in olfactometer arena bioassays by using trap devices. In the five-choice behavioural bioassays, the number of S. zeamais adults attracted to 100% durum wheat semolina pasta was significantly higher than those attracted to the other pasta types enriched with A. domesticus powder. In the two-choice behavioural bioassays, the Response Index for each pasta type was positive and significant. However, although not significant, there was a progressive reduction in the Response Index as the cricket powder content increased. In similar experiments, there were no significant differences between cricket powder alone and the control in the number of attracted S. zeamais, indicating a neutral effect towards insects. These observations suggest that the lower attractiveness of pasta enriched with house cricket powder is mainly due to the masking of host food odours. Solid-phase microextraction coupled to gas chromatography–mass spectroscopy identified a total of 18 compounds in the head-space samples of the different types of pasta, highlighting differences in volatile composition. Some volatile compounds were only present in the pasta produced with cricket powder. In particular, 1-octen-3-ol and phenol were present in the samples containing 5%, 10%, or 15% cricket powder; pentanal, benzaldehyde, and dimethyl disulphide were present in samples containing 10% or 15% cricket powder; and 2,5-dimethyl-pyrazine was present in the sample containing 15% cricket powder. Further investigation with individual compounds and mixtures is needed to define the chemical basis of the differences in the insect olfactory preference observed in this study.
Reference45 articles.
1. Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., and Vantomme, P. (2013). Edible Insects. Future Prospects for Food and Feed Security, FAO Forestry Paper. 2. Nutritional, Functional and Biological Properties of Insect Proteins: Processes for Obtaining, Consumption and Future Challenges;Ohara;Trends Food Sci. Technol.,2018 3. Edible insects: An alternative of nutritional, functional and bioactive compounds;Prentice;Food Chem.,2020 4. Ho, I., Peterson, A., Madden, J., Huang, E., Amin, S., and Lammert, A. (2022). Will it cricket? Product development and evaluation of cricket (Acheta domesticus) powder replacement in sausage, pasta, and brownies. Foods, 11. 5. Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation;Pasini;LWT-Food Sci. Technol.,2022
|
|