## 3 Results and Discussion
### Sensory Evaluation of Pates  
Studying factors that influence sensory quality is crucial in food product development as consumers decide on their food choices in the market. If the sensory quality of the product is reduced, the product will not be accepted by the consumer and has no chance of being present on the food market [50; 51]. The results presented in Figure 4 indicated that the overall quality of the gates after 1 day of storage tends to be lower as the amount of insect powder increased, and the lowest (not significant) overall quality was noted for the gate with a 9% addition of yellow mealworm powder. The noted reduced overall sensory quality of this gate resulted from the significantly lower smoothness and a tendency toward higher perceptibility of bitter and burning taste (not significant). Comparing the results after 7 days of storage, it can be seen that the observed differences deepened (Figure 5). The overall sensory quality of the gates with yellow mealworm powder addition significantly decreased, and the product with a 9% addition of insect powder had the lowest note. This was associated with significantly lower smoothness and significantly higher perceptibility of bitter taste for this gate variant. The PCA showed that the overall quality of the gates was strongly and positively correlated with the smoothness, spreadability, moisture perception, and meaty flavor and odor (Figure 6). The storage at 4 \({}^{\circ}\)C for 7 days in the PCA plot indicates the high sensory quality of PC_7 and P3%_7 gates (close to the \"overall quality\" vector). Furthermore, compared to control gates, the distant position of products with a 9% insect powder addition (P9%_1 and P9%_7) to the overall quality vector indicates their lower quality. Figure 4: Mean values of sensory attributes obtained in the QDP method of studied pâtés with different yellow mealworm powder additions after 1 day of storage (0–10 c.u., n = 20). 1 Different letters on the bar chart for the chosen sensory attribute indicate the statistical difference ([PERSON]’s LSD, \(p\) < 0.05). Figure 5: Mean values of sensory attributes obtained in the QDP method of studied pâtes with different yellow mealworm powder additions after 7 days of storage (0–10 c.u., n = 20). 1 Different letters on the bar chart for the chosen sensory attribute indicate the statistical difference ([PERSON]’s LSD, \(p\) < 0.05). Figure 6: The PCA plot of the similarities and differences in the sensory profile of studied pâtes with different yellow mealworm powder additions after 1 and 7 days of storage. As expected, the meaty odor and flavor and spicy odor and flavor were positively correlated and were accountable for increasing the overall sensory quality of the studied pate products. It must be underlined that spicy flavors and aromas usually do not come from a single compound but result from various compounds in plant products and foods, including terpen, essential oils, and aldehydes. Many of these substances are volatile, giving them a potent fragrance. Therefore, they greatly influence the aroma and flavor of the final products [50]. However, suppose the intensity of the flavor of the added substance is too high. In that case, it decreases the perceptibility of meaty notes and other positive attributes. It increases negative sensations like burning and bitterness, finally resulting in a decrease in the overall quality. Similarly, in a study by [PERSON] et al. [24], the increasing amount of up to 10% addition of cricket powder in pork pates resulted in decreased meat flavor and overall quality. However, the final score was not significantly different in the case of pate with 2% addition of cricket powder. Moreover, [PERSON] et al. [13] have observed a slight tendency for less liking at higher levels of insect flour, most evident for the properties, appearance, and texture (for pates). They claimed that pates appearance liking and overall liking decreased significantly with the addition of yellow mealworm.