## 1 Introduction  
Insects have gained significant popularity as a food source among various population groups. Indigenous communities, particularly in Africa, Asia, and Latin America, including Thailand, have traditionally consumed a diverse range of insect species [1]. In fact, insects comprise more than 90% of the animal population [2]. These creatures possess exceptional nutritional value, characterized by relatively high protein and fat contents with favorable amino acid and fatty acid profiles, along with a rich array of micronutrients such as vitamins and minerals [3]. As a sustainable and efficient food source, insects have emerged as a viable alternative to conventional options [2]. Currently, ants, bees, wasps (Hymenoptera), beetles (Coleoptera), grasshoppers, locusts (Orthoptera), termites (Isoptera), true bugs, aphids, leafhoppers (Hemiptera), caterpillars (Lepidoptera), and flies (Diptera) are the prominent species consumed, encompassing various life stages, including eggs, larvae, pupae, and adults [4]. The stink bug (_Tessaratoma papillosa_) has emerged as a highly popular edible insect, particularly in the rural regions of Thailand, extending its recognition nationwide [5]. In Thai traditional or local cuisine, it is widely appreciated for its distinct pungent flavor, which complements dishes that call for unique and robust taste profiles, often achieved through the use of chili paste or a variety of dipping conditions [6].  
According to several reviews [7; 8; 9], many studies have determined the nutritional composition and content of bioactive compounds of edible insects, but there is only a little research on the quality attributes of _T. papillosa_ as food. For example, [PERSON] et al. [6] analyzed the fatty acid and proximate compositions of adult _T. papillosa_. Understanding the chemical composition of _T. papillosa_ is crucial for identifying pheromones, so previous research has also focused on identifying volatile components that serve as important pheromones in adult _T. papillosa_[10]. This edible insect is consumed in various forms, including dried, grilled, roasted, deep-fat fried, stewed, microwave heated, boiled, and as a side dish or snack accompanying starchy meals [11]. Cooking processes not only enhance sensory quality, food safety, and shelf life, but also impact the nutritional content of edible insects [11]. [PERSON] et al. [12] reported significant decreases in vitamin B12 and essential fatty acids in _Ruspolia differenus_ following roasting and boiling. Meanwhile, the chemical profiles of a given insect can vary with the stage of development [7].  
However, limited information exists regarding the volatile, phenolic, and flavonoid components of _T. papillosa_, specifically during the late nymph and adult stages, and investigations into the volatile and phenolic components after cooking have not been previously explored. Therefore, this study aimed to evaluate and compare the content and composition of these compounds in _T. papillosa_ at different instars using roasting and grilling techniques. Furthermore, the investigation encompassed proximate analysis, \(\gamma\)-oryzanol, \(\alpha\)-, \(\delta\)-, and \(\gamma\)-tocopherols, as well as amino acid contents to provide a comprehensive understanding of the chemical components. We hypothesized that the cooking methods employed prior to consumption may significantly influence the quality properties and nutritional value of cooked _T. papillosa_, and there may be a significant difference in some of these indexes of stink bugs at different developing stages.