Abstract: This study investigated the effects of adding different proportions of yellow mealworm (Tenebrio molitor) pulp on the color and sensory properties of 3D-printed minced pork products. Also, the flavor characteristics of the products were analyzed using an electronic nose, an electronic tongue, and headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Increasing addition of yellow mealworm reduced the sensory scores for hardness, chewiness, color, flavor, taste, and overall acceptability. A total of 52 volatile flavor compounds were identified by GC-MS. Increasing level of yellow mealworm replacement resulted in a decrease in alcohol content and an increase in aldehyde and acid contents, which harmed the flavor of the 3D-printed product and led to an increase in the acidity. The decrease in hydrocarbon content contributed to the decrease in the response values of the W5C (short-chain alkanes and aromatic components) and W3S (long-chain alkanes) sensors in the electronic nose. In addition, the samples with added yellow mealworm had a darker color, possibly due to protein and fat oxidation. This study indicated that the 3D-printed product with less than 30% added had acceptable sensory and flavor qualities.

Key words: 3D printing; Tenebrio molitor; flavor; gas chromatography-mass spectrometry