The utilization of edible insects is one of the countermeasures against the global population explosion, food
crisis, and environmental problems. However, the peculiar flavor of insect foodstuffs is a major obstacle to the
widespread use of insect foods. Therefore, in order to reduce the adverse effects of insect foodstuffs on taste and
smell, we prepared croissants with the addition of Gryllus bimaculatus powder or Locusta genus powder. These
croissants could be further improved in terms of palatability by using secondary ingredients. Furthermore, with
the aim of clarifying the characteristics of the flavor components of the insect ingredients, we analyzed the odor
components and taste intensity, and were able to infer the factors that reduced the palatability of Locusta genus
powder.
