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Day 1, June 10（Mon.） Room P1 (Multipurpose Hall)・Room P2 (Conference Room 101+102)
- 1P-38
Comparison of Insect Frass Tea and Commercial Tea with LC/MS/MS and GC/MS Analysis
(1Kyoto Univ., 2Shimadzu, 3Osaka Univ.)
oTsuyoshi Maruoka1, Yuki Ito2,3, Jun Watanabe2,3, Junko Iida2,3, Naoki Mori1
The frass of Lepidoptera larvae, when steeped in hot water, often produce a fermented tea-like flavor (= Insect Frass Tea). It possesses a distinct taste not extracted from just dried leaves. Similar to the fermentation process in black tea production, Insect Frass Tea undergoes reactions driven by Polyphenol Oxidase (PPO) during insect chewing and gut processes. To investigate the differences between the conversion of leaf components in the tea manufacturing process and within insect bodies, a comparison between commercial tea and Insect Frass Tea was conducted. For this study, Sakura leaves (Someiyoshino: Kyoto) were used, with commercially produced tea made from Sakura leaves as the commercial tea sample. On the other hand, frass from seven species of Lepidoptera and two species of Phasmidae that had fed on Sakura leaves were used as the Insect Frass Tea sample. LC/MS/MS (and PCA) and GC/MS analyses were performed on both samples.