Abstract:To explore the quality changes of Penaeus chinensis in different preservation time stored at 4 ℃，odor，texture properties and free amino acid content were investigated by electronic nose，texture profile analysis （TPA）and amino acid analysis technology. The electronic nose technology can well distinguish the shrimps of different preservation periods. The contribution rates of principal component analysis （PCA）and linear discriminant analysis （LDA）were 98.91%and 98.84%，respectively.The cumulative contribution rate of loading analysis was 98.91%.The results showed that the sensor S6 which was sensitive to methane and the sensors S7 and S9 which were sensitive to sulfide were characteristic sensors. The results of texture profile analysis showed that the resilience and springiness of Penaeus chinensis decreased with the extension of preservation time，and the hardness decreased earlier and then increased. The content and composition of free amino acids （FAA）in Penaeus chinensis in different storage periods was analyzed by automatic amino acid analyzer，and the content of glycine as sweet flavor amino acid was the highest，which accounts for 27.66 %-36.16 % of the total amount of free amino acids. The content of bitter amino acids raised with days of preservation increased. The mechanical parameters measured by the texture analyzer combined with odor changes and free amino acid content could accurately reflect the quality characteristics of Penaeus chinensis during the preservation period.