## 2 Results
### GC-MS Analysis
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**No**} & \multirow{2}{*}{**Compound**} & \multicolumn{2}{c}{**Kovats Indexes**} & \multirow{2}{*}{**OTV [ppm]**} & \multirow{2}{*}{**Odor Description**} \\ \cline{3-3} \cline{5-6}  & & **Exp.** & **Lit.** & & \\ \hline
1 & Furan-2-carbaldehyde & 843 & 845 & 0.5 &
\begin{tabular}{c} Almond, baked potatoes, \\ bread, burnt, spice [51] \\ \end{tabular} \\
2 & 5-Methylhex-5-en-2-one & 866 & 873 & \(-\) & Green \\
3 & Heptan-2-one & 894 & 898 & 0.6 & Intense fruity \\
4 & (\(E\))-5-methylhex-3-en-2-one & 901 & 896 & \(-\) & Fruity \\
5 & heptanal & 903 & 906 & 0.021 & Citrus, fat, green, nut \\
6 & 3-methylsulfanylpropanal & 907 & 909 & 0.0002 & Cooked potato, soy \\
7 & 2,5-Dimethylpyrazine & 911 & 912 & 0.1 & Cocoa, roast beef, roasted \\
8 & 2-Acetylfuran & 912 & 913 & 10 & Balsamic, cocoa, coffee \\
9 & 2-Ethylpyrazine & 914 & 916 & 100 & Burnt, green, must, peanut \\  & & & & & butter, roasted, rum, wood \\
10 & 2,3-Dimethylpyrazine & 919 & 916 & 20 &
\begin{tabular}{c} Caramel, cocoa, hazelnut, \\ peanut butter, roasted \\ \end{tabular} \\
11 & \(\alpha\)-Pinene & 933 & 936 & 4 & Cedarwood, pine, sharp \\
12 & 2-Ethyl-1\(H\)-pyrrole & 947 & 941 & 0.06 & [52] \\
13 & 2,5-Dimethylfuran-3-one & 948 & 948 & 0.006 & Fruity estery, caramellic \\
14 & Linalool & 952 & 949 & 0.01 & Coriander, floral, lavender, \\  & & & & & lemon, rose \\
15 & Heptan-2-ol & 956 & 960 & 0.8 &
\begin{tabular}{c} Citrus, earth, fried, \\ mushroom, oil \\ \end{tabular} \\
16 & Benzaldehyde & 960 & 962 & 0.1 &
\begin{tabular}{c} Bitter almond, burnt sugar, \\ cherry, malt, roasted, pepper \\ \end{tabular} \\
17 & 2-Ethyl-4-methyl-1,3-thiazole & 965 & 971 & 0.00001 & Savory \\
18 & Dimethyl trisulfide & 972 & 969 & 0.06 & Cabbage, sish, onion, sulfur \\
19 & Seudenol & 977 & 977 &
\begin{tabular}{c} Pheromone [53] \\ Cucumber, earth, fat, floral, \\ mushroom \\ \end{tabular} \\
20 & Oct-1-en-3-ol & 983 & 978 & 0.05 &
\begin{tabular}{c} Citrus, mushroom, pepper, \\ rubber, strawberry \\ \end{tabular} \\
21 & Sulcatone & 989 & 986 & 0.05 &
\begin{tabular}{c} Citrus, mushroom, pepper, \\ rubber, strawberry \\ \end{tabular} \\
22 & Yomogi alcohol & 995 & 996 & \(-\) & Greenish \\
23 & Octan-2-ol & 998 & 1003 & 0.1 & Fat, mushroom \\  & & & & Roasted hazelnut [54], \\  & & & & buckwheat tea [55], fruity \\
24 & 2-Ethyl-6-methylpyrazine & 1001 & 1000 & 0.1 &
\begin{tabular}{c} and flowery in coffee [56], \\ fruity in roasted sesame [57], \\ diamond and nutty in wild \\ rice [58] \\
25 & 2-Ethyl-5-methylpyrazine & 1002 & 1004 & 15 & Fruit, green \\
26 & 2,3,5- Trimethylpyrazine & 1004 & 1005 & 0.1 & Cocoa, earth, must, \\  & & & & potato, roast \\
27 & 2-Ethyl-3-methylpyrazine & 1007 & 1006 & 0.12 & Green, must, nut, \\  & & & & potato, roast \\
28 & Pseudocumene & 1019 & 1024 & \(-\) & Plastic [59] \\
29 & 2-Acetylthiaazole & 1021 & 1021 & 0.01 & Nut, popcorn, roast, sulfur \\
30 & Limonene & 1030 & 1032 & 0.01 &
\begin{tabular}{c} Purgent, lemon-like [60], \\ sour [61] \\ \end{tabular} \\
31 & Eucalypt & 1035 & 1032 & 0.012 &
\begin{tabular}{c} Camphor, cool, \\ eucalyptptol, \\ Berry, geranium, honey, \\ nut, pungent \\ \end{tabular} \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Description of odor and odor threshold values (OTV) of odor-active compounds in roasted insects. Literature Kovats indexes were obtained from NIST database (2017).