The American Chemical Society (ACS) website published results of a study conducted by scientists at the University of San Diego on the taste of ants. The researchers examined the chemicals that give ants their specific flavors and personally tasted several varieties. It was found that different species of ants have varying tastes. For instance, the common black ant has a vinegary flavor due to its high formic acid content. The "weaver ant" is characterized by its sweet taste with a caramel flavor. Additionally, "Atta laevigata" ants enjoy a walnut aroma, along with a woody scent that creates a roasted flavor, attributed to substances like pyrazines and pyrrole, used by ants to leave specific trails.
The researchers tested ants at various life stages, from pupae to adult ants, noting differences even within the same species. It was discovered that adult ants are more acidic than pupae. However, the main conclusion of the scientific research, according to "Russia Today," is that ants can be consumed not only as spices but also as food. Ants could potentially replace meat as they are rich in protein, essential amino acids, and vitamins, such as vitamin B12. In the future, scientists plan to test the taste of other ant species, evaluate the flavor of ant eggs, compare the taste of females to males, and investigate how processing and cooking methods influence these flavors.
