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.