Finding ants in your sandwich would normally be a good reason to call off a picnic.
However, scientists now say that a handful of insects might just be the secret ingredient your lunch needs.
Researchers from San Diego State University discovered that common black ants have a sour or vinegary taste MexicoThe native chicatana ants have a nutty, toasty scent.
But if you plan to do your own Bushtucker trial, the experts say you should choose your ants carefully.
While some are delicious, other ants can have a “urine-like” aftertaste and even cause shellfish allergies.
Ants may not look appetizing, but researchers say they can have a wide range of delicious flavor profiles
Ants are widely eaten around the world, either whole as a snack, as seen here in a traditional Oaxacan cuisine, or ground up to flavor dishes.
Although insects are rarely eaten in Britain, they are widely used around the world as a valuable source of protein and even considered a delicacy.
Changqi Liu, co-author of the study, said: ‘They can have very diverse and interesting flavor profiles.’
In Mexico, ants are roasted whole as a crunchy snack or ground up and used to flavor other foods.
Professor Liu says this is how he first became interested in studying ants as a possible food source.
He said, “I once conducted a summer field study in Oaxaca, Mexico, where you can easily find various edible insects on the market, as well as other food ingredients.”
However, until now there has been very little scientific analysis of the flavor profiles of different ants.
The researchers used a technique called gas chromatography-mass spectrometry and a device called an olfactometer to study the volatile chemicals that give ants their taste.
They discovered that common black ants, like those you find in your garden, have a sharp, sharp vinegar taste.
This is caused by the large amounts of formic acid that give the ant bite its sting.
Chicatana ants, meanwhile, do not secrete formic acid and thus have a taste that is nutty, woody and oily.
The researchers say the fatty flavors are caused by the presence of chemicals called aldehydes, while the nutty note comes from pyrazines, the same compounds formed when cooking bread.
Chicatana ants actually use a type of pyrazine as a trail pheromone to help other ants follow their path.
Chicatana ants (photo) do not secrete formic acid and thus have a taste that is nutty, woody and fatty
The researchers hope that understanding the flavors of ants will encourage people to use them in more dishes, like these ant-spiced shrimp.
Common black ants (photo) apparently have a sour, vinegar-like taste due to the acetic acid in their venom glands (file photo)
Weaver ants, on the other hand, have a completely different set of tastes.
The researchers say they have a “nutty, sweet and caramel-like aroma.”
However, they also warn that they can have an aftertaste of ‘hay and urine-like’ flavors due to a high concentration of amines, another form of ammonia.
Professor Liu does not think that these ‘side flavors’ will be a major obstacle to the development of ants into popular food.
“If there are desirable tastes, scientists can explore ways to promote their formation, and if there are undesirable tastes, they can find ways to eliminate or mask these odors,” he says.
However, Liu and his co-authors warn that ants can cause allergic reactions in some people.
In their research, they found that ants contain high levels of a protein called tropomyosin.
This chemical is one of the leading causes of seafood allergies, so ants may not be safe for someone with a seafood allergy.
At Black Ant in New York City, chefs serve up tasty food with a twist of edible insects. Would you take a sip of this ant-rimmed margarita?
Creative chefs have used the unique taste of ants to achieve exciting results. Here, a chef has combined a pork tenderloin with a mole sauce made with the chicatana ant
At L’Atelier a pates in Thiefoesse, France, chefs add ground insects to the flour to create a dough naturally rich in protein
The researchers hope that by studying the chemical basis of ant flavors, they can help food manufacturers make more use of insects.
Research has shown that replacing meat proteins with insects can lead to significant improvements for the climate.
A 2022 study found that swapping meat and dairy for insect protein and “cultured” milk could reduce global warming and land and water use by more than 80 percent.
Some manufacturers already offer “insect-enriched” flours, which add ground insects to flour to improve protein content.
The biggest problem, however, is that people are simply not used to eating insects and most find the idea quite disturbing.
The researchers say that by highlighting the flavor profiles of these insects, they can convince more people to try insect proteins.
Professor Liu concluded: ‘Telling people about the nutritional and environmental benefits of the edible insects increases people’s willingness to consume them.
‘But I don’t want people to feel like they’re making a sacrifice by eating these insects.
‘I want to show that they can actually taste very good, while being nutritious and good for the environment.’