Would you try ant-flavoured crisps? Scientists claim the insects have a 'nutty, sweet and caramel-like' flavour - but warn they can leave an aftertaste of 'urine-like off-flavours'

Finding ants in your sandwich would normally be a good enough reason to call off any picnic.

However, scientists now say that a handful of insects might be the secret ingredient your lunch needs.

Researchers from San Diego State University found that common black ants have an acidic or vinegary taste, while Mexico's native chicatana ants have a nutty roasted smell. 

But if you're planning on doing your own Bushtucker trial, the experts say you should choose your ants carefully.

While some are delicious, other ants can have a 'urine-like' aftertaste and can even trigger shellfish allergies. 

Ants might not look appetising but researchers say they can have a wide range of delicious flavour profiles 

Across the world, ants are widely eaten either whole a snack as shown here in a traditional Oaxacan kitchen, or ground up to flavour dishes 

While insects are rarely eaten in the UK, around the world they are widely used as a valuable source of protein and even seen as a delicacy.

Changqi Liu, co-author of the study, said: 'They can have very diverse and interesting flavor profiles.' 

In Mexico, ants are either roasted whole as a crunchy snack or ground up and used to flavour other foods.

Professor Liu says this is how he first became interested in the study of ants as a possible food source.

He said: 'I once led a summer field study in Oaxaca, Mexico, you can easily find different edible insects in the market there, just like other food ingredients.'

However, until now there has been very little scientific analysis of the flavour profiles of different ants. 

The researchers used a technique called gas chromatography-mass spectrometry and a device called an olfactometer to study the volatile chemicals that give ants their flavour.

They found that common black ants, like those you might find in your garden, have a pungent, sharp vinegary flavour.

This is caused by the high amounts of formic acid which gives the ants' bite its sting. 

Chicatana ants, meanwhile, don't secrete any formic acid and so have a flavour that is nutty, woody, and fatty. 

The researchers say the fatty flavours are caused by the presence of chemicals called aldehydes while the nutty note comes from pyrazines, the same compounds which form in cooking bread.

Chicatana ants actually use a type of pyrazine as a trail pheromone to help other ants follow their path.  

Chicatana ants (pictured) don't secrete any formic acid and so have a flavour that is nutty, woody, and fatty

The researchers hope that understanding ants' flavours will encourage people to use them in more dishes like these prawns with an ant seasoning 

Common black ants (pictured) apparently have an acidic, vinegary flavour due to the acetic acid in their venom glands (file photo)

Weaver ants, on the other hand, have a totally different set of flavours.

The researchers say that they have a 'nutty, sweet and caramel-like aroma'.

However, they also warn that they can have an aftertaste of 'hay and urine-like' flavours due to a high concentration of amines, a different form of ammonia.   

Professor Liu doesn't think that these 'off-flavours' will be too much of a barrier to ants becoming a popular food.

'If there are desirable flavors, scientists can investigate ways to promote their formation, and if there are undesirable flavors, they can find ways to eliminate or mask these odors,' he says. 

However, Liu and his co-authors do warn that ants might trigger allergic responses in some people. 

In their research, they discovered that ants contain high levels of a protein called Tropomyosin.

This chemical is one of the main triggers for shellfish and crustacean allergies so ants may not be safe for anyone with a seafood allergy. 

At the Black Ant in New York City, chefs serve up fine dining with an edible-insect twist. Would you take a sip of this margarita with an ant rim?

Creative chefs have used the unique flavour of ants to achieve exciting results. Here a chef has paired a pork tenderloin with a mole sauce made with the chicatana ant 

At L'Atelier a pates in Thiefoesse, France, chefs add ground-up insects to the flour to create a dough that is naturally rich in protein 

The researchers hope that by studying the chemical basis for ant flavours, they can help food producers make more use of insects. 

Studies have shown that replacing meat protein with insects could lead to significant improvements for the climate.

One 2022 study found that swapping meat and dairy for insect protein and 'cultured' milk could reduce global warming, land and water use by over 80 per cent. 

Some manufacturers are already offering 'insect enriched' flours which add ground-up insects to flour to improve its protein content.

However, the main problem is that people are simply not used to eating bugs and most find the idea pretty unsettling. 

The researchers say that by highlighting the flavour profiles of these insects, they can convince more people to give insect protein a try.

Professor Liu concluded: 'Telling people about the edible insects’ nutritional and environmental benefits promotes people’s willingness to consume them.

'But I don't want people to feel that they are making a sacrifice by eating these insects.

'I want to show that they can actually taste very good, while being nutritious and good for the environment.'