Abstract: In order to identify the odor components of giant salamander meat and effectively remove its fishy smell, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the differences in the odor fingerprints of different edible parts (head, back, abdomen, tail, claw and liver) of giant salamander. The results showed that GC-IMS provided good separation of the odorants of different edible parts of giant salamander. A total of 34 volatile odorants were identified from six different edible parts, including nine esters, nine ketones, six aldehydes, seven alcohols, two acids and one pyrazine. Principal component analysis showed that there were some differences in volatile odor components among the six edible parts of giant salamander, and the first two principal components contributed cumulatively to 63% of the total variance, indicating that the edible parts of giant salamander could be discriminated by GC-IMS. The findings of this study could provide a reference for quality control of different edible parts of giant salamander, fishy smell removal, and product development in the future.

Key words: giant salamander meat; gas chromatography-ion mobility spectrometry; different edible parts; volatile component fingerprint; principal component analysis