Comparison of volatile aroma compounds in commercial surimi and their products from freshwater fish and marine fish and aroma fingerprints establishment based on metabolomics analysis methods

Understanding the differences in odors of freshwater and marine fish surimi and their products is important for the quality control of surimi products. Aroma compounds in silver carp surimi and three kinds of marine fish surimi and their products were identified by gas chromatography-mass spectrometry/olfactometry, and aroma fingerprints of them were established based on metabolomics analysis methods. Silver carp surimi and surimi products showed the highest "fresh fish" and "grassy, earthy" notes, while the marine fish surimi and their products presented a strong "sea breeze-like" odor. Five Br-containing compounds (sea breeze-like) were identified in the marine fish samples. The aroma fingerprints showed that the odor compositions of freshwater and marine surimi/surimi products were divided into two categories, and the marine fish surimi and their products also showed differences in odors. Furthermore, four commercial surimi and their products could be distinguished according to 33 and 28 differential aroma components, respectively.

A critical review on the assessment of the quality and authenticity of Tequila by different analytical techniques: Recent advances and perspectives

Currently, the authenticity and traceability of Tequila are determined in an inspection process carried out by the Tequila Regulatory Council. However, in recent years, the authorities have seized illegal alcoholic products that are marketed as Tequila without being so, making it necessary to strengthen the current methods of detecting counterfeiting and/or adulteration. Therefore, it is important to establish a review of the current analytical techniques that have been proposed to solve this problem. In this review, emphasis is placed on the analysis of the analytical techniques that have been used to consolidate a profile of authenticity and quality in Tequila, thus highlighting new auxiliary analytical techniques to the current verification process, establishing future validation opportunities in terms of international quality control. The use of isotopic ratios stands out as the most robust technique because it establishes the type of sugar source used and the maturation time of the manufacturing process.