Researchers discovered distinct aroma profiles in four edible ant species, highlighting potential uses in food.

Researchers have discovered the unique aroma profiles of four edible ant species, highlighting the distinct flavors of each. The study, presented at the American Chemical Society's Spring Meeting, analyzed volatile compounds in chicatana, common black, spiny, and weaver ants, revealing differences in taste and potential uses in food. The findings emphasize the potential for insects, including ants, as a sustainable and nutritious food source.