Abstract:Bangia fusco-purpurea is a special medicinal and edible red algae resource.The development of advanced processing products of B.fusco-purpurea has been hindered by the fishy odor.In this paper，B.fuscopurpurea compound deodorization combining heating with soaking in deodorant for was optimized.Gas chromatography-mass spectrometry（GC-MS）was used to analyze the volatile components of B.fusco-purpurea before and after compound deodorization.Compound deodorization significantly reduced the fishy odor of B.fusco-purpurea.The optimal deodorization conditions were a heating temperature of 70 ℃，heating time of 4 h，acetic acid concentration of 3%，and acetic acid treatment time of 2.0 h.GC-MS of undeodorized B.fuscopurpurea revealed 46 volatiles in seven categories，including alcohols，aldehydes，ketones，alkanes，olefins，esters and others.1-octen-3-ol，nonanal，2-nonenal，2，4-decadienal，and 3，5-octadien-2-one contributed to the fishy odor.After compound deodorization，26 volatile components were present.Alcohols，aldehydes，and ketones were significantly reduced，while alkanes and other components were obviously increased.Nonanal was reduced from 44.40 μg/g to 37.89 μg/g，the contents of other fishy odor components were undetectable.