## 3 Results
### Volatile Compounds Content  
The impact of different cooking methods on the volatile compounds extracted from raw and cooked _T. papillosa_ is presented in Table 5. A comprehensive analysis using the SPME-GC-MS method revealed a total of 23 volatile compounds. Notably, 5-methyl-octadecane emerged as the predominant compound in both late nymphs (88.59%) and adults (92.24%). This prominent alkane is also found in various plant species and has exhibited diverse pharmacological effects. These plants hold promise as potential sources of oils that could provide antioxidant and antimicrobial compounds [33]. These findings align with [PERSON] et al. [10], who reported that certain compounds were common to both nymphs and adult _T. papillosa_, with alkanes being notable components at high levels.  
Moreover, specific volatile compounds such as 2-octenoic acid, _cis_-10-heptadecenoic acid, 10(E), 12(_Z_)-conjugated linoleic acid, 9-tricosanol, acetate, and hexatriacontane were exclusively detected in raw late nymphs, while dimethyl trisulfide, 2-hexenoic acid, and undecane were exclusively found in adult samples. However, 2-octenoic acid and _cis_-10-heptadecenoic acid were no longer detected after roasting and grilling, which can be attributed to the breakdown of cellular constituents at high temperatures [23]. Interestingly, alkane contents tended to be higher after roasting compared to grilling. Alkanes constituted the major chemical family in _T. papillosa_ after roasting, accounting for approximately 90% and 95% of the total volatile compounds in late nymphs and adults, respectively. Conversely, the content of carboxylic compounds significantly increased in grilled samples, suggesting greater lipid degradation compared to roasted samples. These observations are consistent with previous findings by [PERSON] et al. [34].  
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{3}{c}{**Late Nymph**} & \multicolumn{3}{c}{**Adult**} \\ \cline{2-7}  & **Raw** & **Roasted** & **Grilled** & **Raw** & **Roasted** & **Grilled** \\ \hline
**Essential** & & & & & & \\ arginine & 13.6 \(\pm\) 0.1 b  & 14.2 \(\pm\) 0.2 a  & 13.8 \(\pm\) 0.1 b  & 13.8 \(\pm\) 0.0 b  & 14.9 \(\pm\) 0.3 a  & 13.5 \(\pm\) 0.2 b  \\ histidine & 24.9 \(\pm\) 0.8 a  & 24.2 \(\pm\) 0.5 a  & 23.9 \(\pm\) 0.4 a  & 20.4 \(\pm\) 0.3 a  & 19.2 \(\pm\) 0.3 b  & 18.8 \(\pm\) 0.1 b  \\ isolecucine & 13.3 \(\pm\) 0.1 b  & 13.9 \(\pm\) 0.2 a  & 14.0 \(\pm\) 0.2 a  & 13.3 \(\pm\) 0.3 b  & 14.3 \(\pm\) 0.2 a  & 13.2 \(\pm\) 0.2 b  \\ leucine & 11.7 \(\pm\) 0.1 b  & 12.4 \(\pm\) 0.1 a  & 12.4 \(\pm\) 0.2 a  & 11.7 \(\pm\) 0.0 b  & 12.7 \(\pm\) 0.2 a  & 11.6 \(\pm\) 0.1 b  \\ lysine & 4.5 \(\pm\) 0.1 a  & 4.0 \(\pm\) 0.1 b  & 4.0 \(\pm\) 0.2 b  & 4.2 \(\pm\) 0.1 b  & 4.3 \(\pm\) 0.1 a  & 3.8 \(\pm\) 0.0 c  \\ methionine & 53.0 \(\pm\) 1.1 b  & 54.0 \(\pm\) 0.6 ab  & 55.2 \(\pm\) 0.5 a  & 74.2 \(\pm\) 2.5 b  & 80.5 \(\pm\) 1.4 a  & 72.0 \(\pm\) 1.9 b  \\ phenylalanine & 10.7 \(\pm\) 0.2 c  & 11.0 \(\pm\) 0.1 b  & 11.3 \(\pm\) 0.1 a  & 10.9 \(\pm\) 0.2 b  & 12.0 \(\pm\) 0.1 a  & 10.7 \(\pm\) 0.1 c  \\ threonine & 5.9 \(\pm\) 0.1 a  & 6.0 \(\pm\) 0.1 a  & 5.9 \(\pm\) 0.1 a  & 5.4 \(\pm\) 0.1 b  & 5.8 \(\pm\) 0.1 a  & 4.9 \(\pm\) 0.0 c  \\ tryptophan & - & - & - & - & - & - & - \\ valine & 18.5 \(\pm\) 0.1 c  & 19.4 \(\pm\) 0.0 a  & 19.1 \(\pm\) 0.0 b  & 16.4 \(\pm\) 0.1 a  & 16.7 \(\pm\) 0.3 a  & 16.0 \(\pm\) 0.1 b  \\ sum-essential & 155.9 \(\pm\) 0.6 b  & 158.9 \(\pm\) 1.2 a  & 159.4 \(\pm\) 0.7 a  & 170.3 \(\pm\) 2.5 b  & 180.2 \(\pm\) 1.4 a  & 164.4 \(\pm\) 2.0 c [FOOTNOTE:a]Footnote a:The aroma and flavor characteristics of cooked food significantly influence consumer acceptance and preference. [PERSON] et al. (2018) explained that the main sources of volatile compounds in cooked meat are the thermal degradation of lipids, the Maillard reaction, interactions between Maillard-reaction products and lipid-oxidized products, as well as vitamin degradation.