The utilization of edible insects is one of the strategies against the global population explosion, food crisis and
environmental problems. However, insect foods often have a distinct flavor, and it constricts the generalization of
insect foods. Therefore an analysis was conducted with the aim of clarifying the palatable characteristics of insect
foodstuffs. When the taste and smell of locust and cricket powders were examined, the characteristics differed
depending on the type of insect. Furthermore, we tried to enhance the palatability by adding a certain flavor
when making a cookie using insect powder. As a result, it was possible to enhance the palatability evaluation of
cookies by adding various flavors.
