The aromas of three espresso coffee (EC) samples from different botanical varieties and types of roast (Arabica coffee, Robusta natural blend, and Robusta Torrefacto blend (special roast by adding sugar)) were studied by static headspace GC-MS and sensory flavor profile analysis. Seventy-seven compounds were identified in all of the EC samples. Among them, 13 key odorants have been quantified and correlated with their flavor notes by applying multivariate statistical methods. Some correlations have been found in the EC samples: some aldehydes with fruity flavors, diones with buttery flavors, and pyrazines with earthy/musty, roasty/burnt, and woody/papery flavors. By applying principal component analysis (PCA), Arabica and Robusta samples were separated successfully by principal component 1 (60.7% of variance), and Torrefacto and Natural Robusta EC samples were separated by principal component 2 (28.1% of total variance). With PCA, the aroma characterization of each EC sample could be observed. A very simple discriminant function using some key odorants was obtained by discriminant analysis, allowing the classification of each EC sample into its respective group with a success rate of 100%.

The lipid composition of three high-fat fishes (sardines, mackerel, and salmon) was analyzed to study the effect of deep-fat frying with sunflower oil and warmholding (65 °C, 3 h). Only sardines increased total fat content with cooking. Saturated fatty acids content decreased, especially in sardines and mackerel, mostly because of the palmitic acid reduction. Raw sardines and mackerel presented an important content of ω-3 polyunsaturated fatty acids (24.0 and 16.6 g/100 g of fat, respectively), but it decreased significantly during frying (6.6 and 5.4 g/100 g of fat, respectively). Salmon, despite having the lower amount of eicosapentaenoic acid and docosahexaenoic acid in raw samples, was the best source of these fatty acids after frying (1.7 g/100 g of food). The ratio of total ω-6 fatty acids to total ω-3 fatty acids increased with cooking from 0.12 to 1.07 in salmon, from 0.12 to 6.19 in mackerel, and from 0.07 to 5.98 in sardines. Cholesterol content was differently affected by frying:  it increased in salmon and mackerel and decreased in sardine. Fatty acid and cholesterol were slightly affected by warmholding in all fishes. Keywords: High-fat fishes; frying; warmholding; lipids

Fluorescence in situ hybridization (FISH) has become a powerful technique for prognostic assessment in multiple myeloma (MM). However, the existence of associations between cytogenetic abnormalities compels us to re-assess the value of each abnormality. A total of 260 patients with MM at the time of diagnosis, enrolled in the GEM-2000 Spanish transplant protocol, have been analyzed by FISH in order to ascertain the independent influence on myeloma prognosis of IGH translocations, as well as RB and P53 deletions. Survival analyses showed that patients with t(4;14), RB or P53 deletions had a significantly shorter survival than patients without these abnormalities. However, patients with RB deletions without other abnormalities in FISH analysis, displayed a similar outcome to those patients without genetic changes by FISH (46 vs 54 months, P ¼ 0.3). In the multivariate analysis the presence of t(4;14), RB deletion associated with other abnormalities, age 460 years, high proportion of S-phase cells and advanced stage of the disease according to the International Staging System retained their independent prognostic influence. In summary, RB deletion as a sole abnormality does not lead to a shortening in the survival of MM patients, whereas t(4;14) confers the worst prognosis in MM patients treated with high-dose chemotherapy.

The profile of volatile compounds of a typical Spanish dry fermented sausage, chorizo de Pamplona, has been analyzed by GC-MS, using a simultaneous distillation-extraction (SDE) system. Qualitative and quantitative differences were found in the volatile profiles obtained in the five analyzed commercial brands. One hundred and ninety three different substances were isolated, the group of acids being the most important from a quantitative point of view in all brands, accounting at least for the 60% of the total area. Aldehydes, basically from lipid oxidation, contributed between 7.72% and 13.97% to the total amount. Acids and aldehydes were the chemical families that showed the lowest variability among brands. In contrast, esters showed the highest coefficient of variation among brands (111%), followed by phenols (82%) and terpenes (76%). The variability observed in these three families could be attributed respectively to the different starter cultures, smoking process and spices employed in their production.Butylated hydroxytoluene (added as an antioxidant, E-321) was the third most abundant compound in 3 of the 5 brands.

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