The invention belongs to the technical field of food detection and analysis and particularly relates to a sample treatment method for detecting volatile substances of minced fillet or minced fillet products and application thereof. The method comprises steps of (1) quickly freezing a sample with
liquid nitrogen, crushing, oscillating and extracting with
dichloromethane, filtering, collecting extracting solution, and carrying out
solvent-assisted
distillation extraction; (2) concentrating the extracting solution; and (3) fractionating the concentrated solution by using
pentane, eluting by usingdichloromethane, collecting volatile
odor substances, and carrying out
nitrogen blowing concentration. The method is advantaged in that aiming at
heat sensitivity of
freshwater fish and products thereof, a
liquid nitrogen quick-freezing and extraction and concentration method not exceeding 50 DEG C is used, so influence of heat action on a sample and a
flavor compound is avoided, and authenticityof a volatile smell extracting solution is reserved, an
organic solvent extraction method is used, so selective absorbability of methods such as
solid-phase micro-extraction is avoided, through
flavor fractionation, influence of non-
flavor substances is avoided, and effectiveness of volatile
odor component identification is improved.