Abstract:Delicious and high nutritional value are exist in fish products.At present，there are many kinds of fish raw materials and processed products in China，and their flavor has received widespread attention.At present，solid phase microextraction-gas chromatography-mass spectrometry and electron nose techniques were used to study the changes of characteristic odorant composition in the process.Different processing methods have different effects on the characteristic odor substances in fish.In this article，a variety of freshwater fish and marine fish volatile flavors and their characteristic odor substances were analyzed.At the same time，the article on the formation of the same or different kinds of fish flavor was discussed from the perspective of different processing methods，such as hot processing，fermentation，pickling and so on.In addition，a comparative analysis of changes in characteristic odor substances before and after processing of various fish meat.The aim was to provide theoretical support for guiding the production of fish products with excellent flavor.