The limited detection of volatile flavor substances in fish using Headspace Solid Phase Microextraction (HS-SPME) coupled with Gas Chromatography-Mass Spectrometry (GC-MS) could be due to:

• Low Volatility: Some flavor compounds may not sufficiently volatilize under the conditions used in HS-SPME, leading to lower detection rates.
• Matrix Effects: The complex matrix of fish samples can interfere with the extraction and detection of volatile compounds, reducing sensitivity.
• Compound Diversity: Not all volatile flavor compounds present in fish may be amenable to HS-SPME extraction or may not be detected due to their chemical properties or concentrations.

Addressing these factors typically involves optimizing SPME conditions, modifying sample preparation methods, or employing alternative analytical techniques to enhance detection sensitivity and coverage of volatile flavor substances in fish.