Finding ants in your sandwich would normally be reason enough to cancel any picnic.
However, scientists now say a handful of insects could be the secret ingredient your lunch needs.
San Diego State University Researchers found that common black ants have a sour or vinegary taste, while MexicoChicatana ants native to the Amazon smell like toasted nuts.
But if you’re considering making your own Bushtucker trial, experts say you should choose your ants carefully.
While some are delicious, other ants can have a “urine” aftertaste and can even trigger shellfish allergies.
Ants may not look appetizing, but researchers say they can have a wide range of delicious flavor profiles.
Around the world, ants are widely eaten either whole as a snack, as shown here in a traditional Oaxacan cuisine, or ground to flavor dishes.
Although insects are rarely eaten in the UK, 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 either roasted whole as a crunchy snack or ground up and used to flavor other foods.
Professor Liu explains that 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 different edible insects in the market, just like other food ingredients.”
However, until now, very little scientific analysis has been carried out on 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 flavor.
They discovered that common black ants, like those you might find in your garden, have a pungent, pungent vinegar-like flavor.
This is due to the high amounts of formic acid that give ant stings their sting.
Chicatana ants, on the other hand, do not secrete any formic acid and therefore have a nutty, woody and fatty flavor.
Researchers say the fatty flavors are caused by the presence of chemicals called aldehydes, while the nutty note comes from pyrazines, the same compounds that form when baking bread.
Chicatana ants actually use a type of pyrazine as a trail pheromone to help other ants follow their path.
Chicatana ants (pictured) do not secrete any formic acid and therefore have a nutty, woody and fatty flavor.
Researchers hope that understanding the flavors of ants will encourage people to use them in more dishes like these ant-seasoned shrimp.
Common black ants (pictured) apparently have a sour, vinegary flavor due to the acetic acid in their venom glands (stock photo)
Weaver ants, on the other hand, have an entirely different set of flavors.
Researchers say they have a “nutty, sweet, caramel-like aroma.”
However, they also warn that they may have a “hay and urine” aftertaste due to a high concentration of amines, a different form of ammonia.
Professor Liu doesn’t think these “unpleasant flavors” will pose a major obstacle to the ants’ popularity.
“If there are desirable aromas, scientists can look for ways to encourage their formation, and if there are undesirable aromas, they can find ways to eliminate or mask those odors,” he explains.
However, Liu and his co-authors warn that the ants could trigger allergic reactions in some people.
During their research, they discovered that ants contain high levels of a protein called tropomyosin.
This chemical is one of the main triggers for shellfish and shellfish allergies, so ants may not be safe for anyone with a shellfish allergy.
At Black Ant in New York, the chefs serve fine dining with a twist of edible insects. Would you like to take a sip of this margarita with an ant rim?
Creative chefs have used the unique flavor of ants to exciting results. Here a chef has combined a pork tenderloin with a mole sauce made from chicatana ant
At L’Atelier à pâtés in Thiefoesse, France, chefs add crushed insects to flour to create a naturally protein-rich dough
Researchers hope that by studying the chemical basis of ant flavors, they can help food producers make more use of the insects.
Studies have shown that replacing meat proteins with insects could lead to significant improvements for the climate.
A 2022 study found that replacing meat and dairy with insect protein and “cultured” milk could reduce global warming and land and water use by more than 80%.
Some manufacturers already offer “insect-enriched” flours that add crushed insects to the flour to improve its protein content.
However, the main problem is that people are simply not used to eating insects and most find the idea rather disturbing.
Researchers say that by highlighting the flavor profiles of these insects, they can convince more people to try insect proteins.
Professor Liu concluded: “Talking to people about the nutritional and environmental benefits of edible insects promotes 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 really good, while still being nutritious and good for the environment.”