Abstract: In this paper, the main volatile components and characteristic odors of giant salamander were studied. The volatile components in its meat, claws and skin were extracted and analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 57, 69 and 49 volatile constituents were identified from the meat, claw and skin of giant salamander, respectively. A total of 15 volatile constituents were detected in all of them, including aldehydes, ketones, alcohols, acids, hydrocarbons, esters, and amines. Nonanal and heptaldehyde contributed to the fishy odor, while 1-octene-3-alcohol and 1-octanol were responsible for the earthy odor of giant salamander.

Key words: giant salamander, headspace solid phase microextraction, gas chromatography-mass spectrometry, volatile components