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Ants have long been the nemesis of picnickers around the world, but if scientists have their way we’ll be eating them on everything from salad to traditional British favourite, fish and chips. U.S. Researchers have discovered that the common black ant tastes of vinegar - and claim they could be a delicious and nutritious garnish to many common dishes. Although ants are eaten in some parts of the world, such as Mexico, where chicatana ants are a delicacy, there have been few prior studies into the flavours of edible insects. However, Changqi Liu, an associate professor of food science at San Diego State University and his team have now detailed the unique aroma profiles of four species of edible ants, which taste markedly different from one another. Liu hopes that his research will help pave the way for ants to move from an exotic curiosity westerners turn their nose up at to a common staple. “If there are desirable flavours, scientists can investigate ways to promote their formation, and if there are undesirable flavours, they can find ways to eliminate or mask these odors,” he says. The researchers identified the volatile compounds present in samples from each species, using gas chromatography-mass spectrometry, and matched them to odours sensed using an olfactometer. The team found that common black ants have an acidic and vinegary smell, primarily because of their high content of formic acid, which is a compound the ants secrete from venom glands. So, if you’re feeling adventurous and want a bit of extra protein on your chips instead of vinegar, or in your prawn cocktail - then ants could be the answer. Unlike common black ants, the chicatana ants tested did not contain formic acid, and their predominant smell was nutty, woody and fatty. The researchers attributed fatty, grassy odours to the presence of aldehydes. They say the nutty, roasted smell comes from pyrazines, compounds also produced when meats and bread are cooked. Perfect, perhaps, for roasting on an open fire at the height of winter, or on a wood-fired pizza. The insects even have dessert covered - as weaver ants have a nutty, sweet and caramel-like aroma caused by the presence of various pyrazines and pyrroles. However, that recipe may need work before an ant turns up on your crème brûlée as they also have hay and urine-like off-flavours, likely due to high concentrations of amines. These could be removed or masked before they appear on your plate. With more work to mask these undesirable ant flavours and accentuate their preferable ones, Liu believes they could be a great addition to many of our favourite dishes. “They can have very diverse and interesting flavour profiles,” he says. “And that really increases the culinary possibilities of using these insects to create delicious food.” There are also environmental reasons to put ants on the menu, as insects provide an alternative protein to animals - the farming of which is huge contributor to global greenhouse gas emissions. Liu hopes his team’s work to isolate ants’ unique flavours makes them a more viable addition to menus around the world. “I don't want people to feel that they are making a sacrifice by eating these insects,” he adds. “I want to show that they can actually taste very good, while being nutritious and good for the environment.” The researchers presented their results today at the spring meeting of the American Chemical Society (ACS) on Sunday (17March2024). Where: San Diego, California, United States When: 17 Mar 2024 Credit: Changqi Liu/Cover Images **EDITORIAL USE ONLY. MATERIALS ONLY TO BE USED IN CONJUNCTION WITH EDITORIAL STORY. THE USE OF THESE MATERIALS FOR ADVERTISING, MARKETING OR ANY OTHER COMMERCIAL PURPOSE IS STRICTLY PROHIBITED. MATERIAL COPYRIGHT REMAINS WITH STATED SUPPLIER.**