Does anyone know first-hand or know of a recorded observation as to what hemocyanin (the oxygen-binding molecule in the blood of most arthropods and mollusks) smells/tastes like? I know that hemocyanin is copper-based, but in some respects does not resemble copper visually (blue of green) due to the surrounding molecule. I know that vertebrate blood is often described as having a coppery taste despite being iron-based, so I was wondering what hemocyanin would taste like. Does it taste anything like the taste of crab, squid, or other hemocyanin-using organisms?
Hello, similar topic well discussed here.
https://www.quora.com/What-would-a-human-look-like-with-hemocyanin-blood
Good luck!
Hello, similar topic well discussed here.
https://www.quora.com/What-would-a-human-look-like-with-hemocyanin-blood
Good luck!
Because hemolymph is a complex mixture the hemocyanin would need to have a strong flavor to stand out as unique. I think the insects that commonly appear as food do not have hemocyanin: grasshoppers/crickets, mealworms, Lepidoptera larvae.
Is there a commonly eaten insect with hemocyanin?
Timothy A Ebert
That's a good question. I would think that many commonly eaten marine/freshwater invertebrates (shrimp, crabs, squid, lobsters) would have hemocyanin and hence might have a certain taste.
Does hemolymph in general have a particular taste?
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