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Volatile compounds in salt-fermented fishes, including anchovy, big eyed herring, and hair viscera, were analyzed by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry (SDE/GC/MS). A total of 129 volatile compounds were detected in all samples. Among the compounds detected, 63 compounds were positively identified in anchovy, 69 compounds in big eyed herring and 63 compounds in hair tail viscera, respectively. These compounds consisted mainly of aldehydes, ketones, alcohols, esters, aromatic hydrocarbon, nitrogen-, and sulfur-containing compounds. Amounts of aldehydes, alcohols and esters comprised 64% fo the total abundance detected in anchovy. Aldehydes, alcohols, esters and sulfur-containing compounds were 67% of total amounts detected in big eyed herring. Aldehydes comprised 39% in hair tail viscera.
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