Abstract:The study compared methods of deodorization of sea cucumber using a physical（decompression treatment），physical-chemical（decompression treatment with tea and calcium chloride soaking），and combined physical-chemical-microbial fermentation（decompression treatment with tea and calcium chloride soaking，and fermentation by Lactobacillus）methods.Gas chromatography-mass spectroscopy revealed significant decreases in the relative contents of（E）-2-decenal，1-butanol，（E）-2-pentene-1-ol，benzaldehyde，phenol，benzyl alcohol，2-octanone，and other 9 kinds of compounds using all three methods.Electronic nose analysis showed that all three methods resulted in marked reductions in response values of W1S（sensitive to methane）and W2S（sensitive to ethanol and some aromatic compounds）compared with those of untreated sea cucumber.In addition，the deodorization effects using the physical-chemical and physical-chemical-microbial fermentation methods produced similar benefits that were superior better to those of the physical method.However，texture profile analysis（TPA）showed that the ready-to-eat sea cucumber treated by physical-chemical method was hard and not suitable for consumption，while physical-chemical-microbial fermentation treatment yielded a product that was suitable for consumption.The odor analysis and TPA results indicated that ready-to-eat sea cucumber prepared after physical-chemical-microbial fermentation had the better quality.