In　this　work,　a　combination　sampling　method,　including　headspace　solid-phase　microextraction　(HSSPME)　and　steam　distillation　(SD),　was　used　to　study　the　oyster　volatiles　during　storage　followed　by　GC-MS　detection.　Twenty　and　twenty　seven　volatile　compounds　of　fresh　and　deteriorated　oysters　were　identified　respectively　by　HSSPME,　and　16　oyster　volatiles　were　isolated　by　SD.　HSSPME　and　SD　were　suitable　for　low-boiling-point　and　high-boiling-point　volatiles,　respectively.　Therefore,　the　combination　of　HSSPME　and　SD　could　obtain　more　species　of　oyster　volatiles　during　storage　than　any　single　method.　Different　volatile　profile　characteristics　during　oyster　storage　obtained　by　HSSPME　were　specified　by　principal　component　analysis.　The　top　ten　volatiles　contributing　most　to　the　difference　of　oyster　volatile　profile　characteristics　during　storage　were　distilled　by　common　model　analysis.　The　results　tentatively　suggested　that　the　difference　of　entire　volatile　profile　characteristics　during　oyster　storage　would　provide　more　precise　alarming　information　for　oyster　deterioration　during　storage　than　individual　volatiles.　(C)　2009　Elsevier　Ltd.　All　rights　reserved.