## 3 Results
### Protein Molecular Weight in T. papillosa with Different Cooking Methods  
The SDS-PAGE protein separations (Figure 2) reveal insights into the structural changes of raw, grilled, and roasted _T. papillosa_. The protein bands in the high-molecular-weight (HMW) range of 40-107 kDa were observed. Roasting had a significant impact on the protein structure, resulting in noticeable changes, while grilling showed slight alterations compared to the raw samples. This trend aligns with the changes observed in the amino acid contents of edible insects. For instance, [PERSON] (2017) demonstrated that the secondary structure of proteins in flaxseeds underwent significant transformations following roasting at 165 \({}^{\circ}\)C, leading to an increase in the \(\beta\)-sheet structure to \(\alpha\)-helix structure ratio. Similarly, [PERSON] and [PERSON] (2017) reported notable changes in the SDS-PAGE profiles of roasted seeds, particularly in protein fractions with molecular weights of 13 kDa (decrease), 19 kDa, and 17 kDa (increase), attributed to oxidation processes and the formation of Maillard reaction products. In our study, some HMW proteins were observed to disappear after roasting. [PERSON] et al. (2018) explained that the protein profile of raw samples exhibited more similarity to that of roasted insects, distinct from that of boiled samples. A decrease in the number and intensity of bands in pellets was evident. However, boiling was not included in our present study as it is not a typical cooking method for stink bugs. The observed changes in the SDS-PAGE protein profiles may be attributed to structural modifications, including denaturation, aggregation, degradation, and cross-linking with polypeptides \begin{table}
\begin{tabular}{c l c c c c c c c} \hline \hline \multirow{2}{*}{**No**} & \multirow{2}{*}{**Volatile Compounds \({}^{\text{a}}\)**} & \multirow{2}{*}{**Ri \({}^{\text{b}}\)**} & \multicolumn{4}{c}{**Late Nymph**} & \multicolumn{4}{c}{**Adult**} \\ \cline{3-10}  & & & **Raw** & **Roasted** & **Grilled** & **Raw** & **Roasted** & **Grilled** \\ \hline
1 & Disulfide, dimethyl & 741 & 0.10 & 0.21 & 0.28 & 0.62 & 0.74 & 0.26 \\
2 & Trisulfide, dimethyl & 969 & - & - & - & 0.25 & - & - \\
3 & 2-Hexenoic acid & 1060 & - & - & - & 1.62 & 0.89 & 0.12 \\
4 & Undecane & 1100 & - & - & - & 0.09 & 0.12 & 0.06 \\
5 & Butane,3-methyl-1-(methylthio)- & 1137 & - & - & - & 0.07 & \\
6 & Dodecane & 1200 & 1.57 & 1.91 & 1.46 & 2.86 & 3.15 & 2.48 \\
7 & 2-Octenoic acid & 1241 & 0.52 & - & - & - & - & - \\
8 & 1-Tridecene & 1293 & 0.28 & & 0.27 & 0.36 & 0.33 & 0.33 \\
9 & Octadecane, 5-methyl- & 1309 & 88.59 & 87.5 & 87.48 & 92.24 & 92.79 & 89.47 \\
10 & Pentadecane & 1502 & 0.11 & 0.18 & 0.17 & 0.14 & 0.09 & 0.08 \\
11 & _cis_-9-Hexadecenoic acid & 1957 & - & - & 0.49 & - & - & - \\
12 & Palmitoleic acid & 1958 & - & 0.50 & - & 0.07 & - & 0.35 \\
13 & _cis_-10-Heptadecenoic acid & 1960 & 0.20 & - & - & - & 0.05 & - \\
14 & _n_-Hexadecanoic acid & 1976 & 2.19 & 3.24 & 3.24 & 0.70 & 0.68 & 3.36 \\
15 & _n_-Heptanoicacid,methyl & & 1991 & - & - & - & 0.07 & - \\
16 & 10(E),12(Z)-Conjugated linoleic acid & 2149 & 0.76 & 0.78 & 0.94 & - & - & - \\
17 & Oleic Acid & 2153 & 3.96 & 3.77 & 4.73 & 1.04 & 0.90 & 3.33 \\
18 & Octadecanoic acid & 2177 & 1.28 & 1.50 & 0.24 & & 0.12 & \\
19 & Heneicosane & 2504 & 0.15 & 0.14 & 0.21 & 0.01 & - & 0.05 \\
20 & Cyclohexane,1,1\({}^{\prime}\)-tetradcyclidenebis- & 2567 & - & - & - & - & - & 0.08 \\
21 & 9-Tricosanol, acetate & 2690 & 0.14 & 0.13 & 0.25 & - & - & - \\
22 & Tetracontane & 2706 & & & 0.24 & - & - & - \\
23 & Hexatriacontane & 2707 & 0.15 & 0.14 & - & - & - & 0.03 \\ \hline \hline \end{tabular} \(\sim\): Not detected. \({}^{\text{a}}\): Compounds listed in order of elution from NIST library; \({}^{\text{b}}\): Retention indices (RI) relative to _n_-alkanes (C7-C30) on elite-5 MS capillary column.  
\end{table} 
Table 5: Volatile compounds content in stink bugs with different cooking methods. and other compounds, as seen in flaxseeds [37].