Abstract:To eliminate the undesirable fishy odor in Seriola aureovittata milt，yeast fermentation was used to improve the flavor quality of milt.Sensory evaluation and solid phase microextraction/gas chromatography-mass spectrometry（SPME/GC-MS）methods were used to determine the volatile flavor components of fresh milt，sugar-salt cured milt，and yeast-fermented milt to explore the effect of yeast fermentation on the flavor characteristics of S.aureovittata milt.The sensory evaluation results showed that the fishy odor of yeast-fermented milt significantly decreased，accompanied by a strong fermentation aroma.Using SPME/GC -MS technology，108 volatile flavor substances were detected from the three groups of milt products.After yeast fermentation，the variety of volatile flavor substances in milt decreased，but the total content increased significantly（P<0.05）.The content and relative odor activity value（ROAV）of volatile components such as（E，E）-2，4-decadienal，tetradecanal，1-octen-3-ol，and 2，3-octanedione，which were related to fishy odor，decreased to varying degrees，showing good deodorizing effects.Yeast-fermented milt also added three key flavor substances，i.e.，ethyl hexanoate，isoamyl alcohol，and 3-methylthiopropanol，providing sweet，floral，and meaty flavors to yeast-fermented milt.In addition，the results of principal component analysis and cluster analysis further verified that yeast fermentation could reduce the fishy odor substances of S.aureovittata milt and increase aromatic odor substances.