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Sensory Qualities of Edible Crickets

Many insects have been eaten worldwide (Van Huis et al. 2013). Lepidopterans, Orthopterans, Isopterans and Hymenopterans are all regarded as common food sources in many areas. Culturally and religiously, entomophagy is particularly popular in tropical and subtropical regions due to the warm and moist climate (Jongema 2017). Tropical insects are generally large in size with stable life history, which can facilitate harvesting (Gaston & Chown 1999; Janzen & Schoener 1968). The immature forms of insects (pupae and larvae) are preferred for their abundant amino acids and fatty acids, which not only ensure the nutritional value, but also provide a unique and splendid flavor.

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