###### Abstract  
The volatile compounds from insects (_Tenebrio molitor_ and _Zophobas morio_ Larvae) roasted at 160, 180, or 200 \({}^{\circ}\)C and fed with potato starch or blue corn flour were isolated by solid-phase microextraction (SPME), and identified by gas chromatography-mass spectrometry (GC-MS). In the tested material, 48 volatile compounds were determined. Among them, eight are pyrazines, aroma compounds that are formed in food products during thermal processing due to the Maillard reaction. Eleven of the identified compounds influenced the roast, bread, fat, and burnt aromas that are characteristic for traditional baked dishes (meat, potatoes, bread). Most of them are carbonyl compounds and pyrazines. To confirm the contribution of the most important odorants identified, their odor potential activity values (OAVs) and %OAV were calculated. The highest value was noted for isobuthlypyrazine, responsible for roast aroma (%OAV > 90% for samples roasted at lower temperatures), and 2,5-dimethylpyrazine, responsible for burnt aroma (%OAV > 20% for samples roasted at the highest temperature). According to the study, the type of feed did not significantly affect the results of the sensory analysis of roasted insects. The decisive influence was the roasting temperature. The highest scores were achieved for _Tenebrio molitor_ larvae heat-treated at 160 \({}^{\circ}\)C.  
ed 2021266972021  
is rich in amino acids, fats, sugars, and has a high concentration of some vitamins (e.g., B and K) [21; 22]. Most Europeans do not consider insects as food, it is a food taboo [23; 24; 25]. Until 31 December 2017, the legal status of insects as food was unclear. Some experts believe that insects are food for general consumption, the same as farm animals. Others claimed that insects are so-called \"novel food\" and it is necessary to obtain the appropriate authorization [26; 27]. Others thought insects were not food. In countries such as the United Kingdom, the Netherlands, or France, serving insects as a food was allowed and in Poland it was not. From 1 January 2018, insects and their parts can be placed on the market as \"novel food\" if they obtain the approval of the European Commission [28]. Novel food is defined as food that has not been consumed to any significant degree in the EU before 15 May 1997 (when the first novel food legislation entered into force) [29]. This can be a newly developed, innovative food or food produced using new technologies and production processes, as well as food traditionally eaten outside of the EU. For example, one of the Finnish food companies has introduced bread with the addition of insects (ground cricket powder) [30]. Insect foods can also be found in stores in Belgium, Great Britain, Denmark, and the Netherlands [31; 32]. In addition, processed animal protein derived from insects may be used for feeding aquaculture animals and fur animals [33; 34]. Insects are most often consumed whole (blanched, chilled, dried, fried) or ground (powdered or paste) [35; 36; 37]. Protein and fat isolates from insects are also used [38; 39]. Known examples are protein bars with insect protein, paste with flies' eggs, cricket flour, caterpillar burgers, larvae dumplings, crunchy fried locusts, or tempura grasshopper. The taste of insects is very diverse but it is not unusual and we can compare it to dishes known to us. It depends on the insect species and the stage of development of the insect and the method of preparation. For example, roasted grasshoppers taste like salted and oiled sardines, butter-fried locusts taste like shrimp, ant larvae have a watermelon flavor, and adult ants taste like lemon, while termites seem to taste like hazelnuts [40]. In recent years, interest in researching the biological activity of chemical compounds obtained from insects has increased. For example, peptides derived from insect proteins have anti-fungal, anti-bacterial, anti-oxidant, anti-diabetic, and antihypertensive (angiotensin-converting inhibitors (ACE)) [41; 42; 43].