Thanks! So the connection between the tainted taste (source on that still unknown) and this essential oil of locust is just Lockwood spitballing:

> Although the insects had no defensive chemicals in their bodies, a diet saturated with locusts rendered the eggs and flesh of chickens inedible. Studies at the time found that the locusts were remarkably rich in a “reddish-brown oil of very pungent and penetrating odor,” and perhaps this accounts for the tainted meat.

They were not "rich" in this oil:

https://archive.org/details/firstanuualrepor01unit/page/442/...

Oil, .004 percent. Still, a little oil can go a long way, so perhaps.