## 2 Results
### Sensory Evaluation  
Figures 1 and 2 show a diagram for the average scores of olfactory attribute intensities of roasted larvae. Significant flavor differences were noticed between the larvae baked at different temperatures. Out of the mealworm trials in the TMBCI and TMPSI (baked in 160 \({}^{\circ}\)C), the dominant aromas were roasted bacon and bread. On the other hand, for the TMBCIII and TMPSIII trials, the burnt flavor turned out to be the most characteristic and they were the least acceptable in the overall assessment. The samples containing roasted superworm larvae at 160 \({}^{\circ}\)C were also characterized by roasted bacon and oily aroma. The larvae baked at 200 \({}^{\circ}\)C were burnt. The sensory analysis results are in agreement with the chemical analysis (Tables 5 and 6). Samples roasted at 160 \({}^{\circ}\)C had a high value of %OAV for isobutyllyprazine (**34**), responsible for the roast aroma, while samples roasted at 200 \({}^{\circ}\)C \begin{table}
\begin{tabular}{c c c c c c c c} \hline
**No** & **Compound** & **TMBCI** & **TMBCII** & **TMBCIII** & **ZMBCI** & **ZMBCII** & **ZMBCIII** \\ \hline \multirow{3}{*}{1} & \multicolumn{2}{c}{Furan-2-} & \multirow{3}{*}{n.d.} & \multirow{3}{*}{n.d.} & 0.055\(\pm\)0.008 & \multirow{3}{*}{n.d.} & 0.04 & n.d. & n.d. \\  & & & & A & & & \\ \cline{1-1}  & 2,5- & 0.098 \(\pm\) 0.007 & 0.437 \(\pm\) 0.011 & 0.049 \(\pm\) 0.003 & 0.030 \(\pm\) 0.005 & 0.052 \(\pm\) 0.006 & 0.063 \(\pm\) 0.027 \\ \cline{1-1}  & Dimethylpyrazine & \multicolumn{2}{c}{B} & \multicolumn{2}{c}{A} & \multicolumn{2}{c}{D} & \multicolumn{2}{c}{E} & C \\ \cline{1-1}  & & 0.076 \(\pm\) & 0.005 \(\pm\) 0.003 & 0.004 \(\pm\) 0.001 & 0.825 \(\pm\) 0.073 & 0.655 \(\pm\) 0.89 \\ \cline{1-1}  & & 0.0030 C & \multicolumn{2}{c}{D} & \multicolumn{2}{c}{A} & \multicolumn{2}{c}{B} \\ \cline{1-1}  & 2-Ethyl-6- & \multicolumn{2}{c}{n.d.} & 0.167 \(\pm\) 0.012 & n.d. & 0.013 \(\pm\) 0.003 & 0.008 \(\pm\) 0.001 & n.d. \\ \cline{1-1}  & methylpyrazine & \multicolumn{2}{c}{A} & \multicolumn{2}{c}{B} & \multicolumn{2}{c}{n.d.} \\ \cline{1-1}  & 2-Ethyl-5- & \multicolumn{2}{c}{n.d.} & n.d. & 0.063 \(\pm\) 0.009 & n.d. & 0.009 \(\pm\) 0.003 & 0.047 \(\pm\) 0.09 \\ \cline{1-1}  & methylpyrazine & \multicolumn{2}{c}{A} & \multicolumn{2}{c}{A} & \multicolumn{2}{c}{C} & \multicolumn{2}{c}{B} \\ \cline{1-1}  & 2-Ethyl-3- & \multicolumn{2}{c}{n.d.} & 0.189 \(\pm\) 0.013 & 0.046 \(\pm\) 0.005 & 0.013 \(\pm\) 0.005 & 0.009 \(\pm\) 0.003 & 0.036 \(\pm\) 0.007 \\ \cline{1-1}  & Trimethylpyrazine & \multicolumn{2}{c}{B} & \multicolumn{2}{c}{C} & \multicolumn{2}{c}{D} & \multicolumn{2}{c}{D} & \multicolumn{2}{c}{C} \\ \cline{1-1}  & 2-Ethyl-3- & \multicolumn{2}{c}{n.d.} & 0.095 \(\pm\) 0.008 & 0.002 \(\pm\) 0.001 & 0.004 \(\pm\) 0.003 & 0.011 \(\pm\) 0.002 \\ \cline{1-1}  & methylpyrazine & \multicolumn{2}{c}{A} & \multicolumn{2}{c}{n.d.} & B,C & B,C & B \\ \cline{1-1}  & 34 Isobutylpyrazine & \multicolumn{2}{c}{n.d.} & 0.033 \(\pm\) 0.007 & 0.011 \(\pm\) 0.004 & 0.0002 \(\pm\) & 0.0001 \(\pm\) & 0.0005 \(\pm\) \\ \cline{1-1}  & 35 Oct-2-en-1-ol & \multicolumn{2}{c}{n.d.} & 0.048 \(\pm\) 0.006 & 0.011 \(\pm\) 0.002 & n.d. & n.d. & n.d. \\ \cline{1-1}  & 38 Nonan-2-one & \multicolumn{2}{c}{0.043\(\pm\)0.003} & 0.022 \(\pm\) 0.003 & 0.006 \(\pm\) 0.003 & 0.002 \(\pm\) 0.001 & 0.008 \(\pm\) 0.002 & n.d. \\ \cline{1-1}  & \multicolumn{2}{c}{A} & \multicolumn{2}{c}{B} & \multicolumn{2}{c}{C} & \multicolumn{2}{c}{C} & \multicolumn{2}{c}{C} \\ \cline{1-1}  & 42 Maltol & \multicolumn{2}{c}{n.d.} & 0.022 \(\pm\) 0.002 & n.d. & 0.005 \(\pm\) 0.002 & n.d. & n.d. \\ \hline \end{tabular} Mean values with different letters (A–E) within the same row were statistically different (\(p<0.05\)), the same letters form one homogeneous group. Values expressed as mean \(\pm\) standard deviation. n.d. = not determined.  
\end{table} 
Table 4: Concentration of aroma active compounds of roasted _Tenebrio molitor_ and _Zophobas morio_ larvae fed with blue corn flour (BC).