Objective: This study aimed to investigate the effect of tea water extract on liver deodorization of giant salamander. Methods: The changes of volatile components in liver of giant salamander treated with tea water extract for 0, 5, 10, 15 and 20 min, were analyzed by gas chromatography-ion mobility chromatography (GC-IMS) combined with sensory odor value. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were performed on volatile compounds. Results: Compared with the control group, the fishy smell value of the liver of the giant salamander was significantly decreased after the treatment with tea water extract for 5 min (P<0.05), and basically stable after the treatment for 10 min. A total of 32 volatile organic compounds were identified in the liver samples of the giant salamander at different deodorization times, including 10 kinds of alcohols, 8 kinds of aldehydes, 5 kinds of esters, 5 kinds of ketones, 3 kinds of alkenes and 1 kind of ether. The relative contents of alcohols, olefin, ethers and esters in the liver of the giant salamander decreased, while the relative contents of ketones and aldehydes increased. PCA results showed that the accumulative contribution rate of the first two principal components was 82%, which could achieve good differentiation between groups, while the aggregation degree was low within the sample group showing large difference within the group. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) were used to screen out 10 potential feature markers (VIP>1), including 4 kinds of ketones, 2 kinds of alcohols, 2 kinds of aldehydes, 1 kind of alkene and 1 kind of ether. In the deodorization process, with the extension of deodorization time, the relative contents of oct-1-en-3-ol, 2-butanone dimmer, 3-methylbutan-1-ol-monomer and 2-butanone-monomer decreased. The relative contents of hexanal-monomer, 3-methylbutanal-monomer and acetone increased. Conclusion: Treatment with tea water extract for 5~10 min can significantly reduce the liver fishy smell of giant salamander. GC-IMS technology combined with multivariate statistical analysis can distinguish the liver volatile organic compounds of giant salamander during the deodorization process.

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