Determination of volatile compounds in New Zealand Greenshell™ mussels (Perna canaliculus) during chilled storage using solid phase microextraction gas chromatography-mass spectrometry

► SPME GC-MS was assessed for monitoring quality in dry chilled Greenshell™ mussels. ► Thirty-four volatile organic compounds were identified in homogenised mussel meat. ► During 8 days storage at 6.44 °C the relative concentration of 9 compounds changed. ► Harvest and post-harvest handling may affect the quality of Greenshell™ mussels.