Abstract:The flavor quality of ready-to-eat oysters was improved. With fresh oysters （Crassostrea gigas） from Fujian as raw materials，the process parameters including minced garlic addition，white granulated sugar addition，cooking wine addition，and moisture content were optimized through single-factor experiments and an L9（34） orthogonal array design. Volatile flavor compounds were qualitatively and quantitatively analyzed via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry （GC-MS）. The optimal process conditions were determined as follows：10% minced garlic，6% white granulated sugar，1.0%cooking wine，and 50% moisture content. The product prepared under these optimized conditions showed a sensory score of90.42 and possessed excellent texture properties. According to the GC-MS results，the number of volatile compounds identified in the optimized group was increased to 45. The fishy odor marker 1-octen-3-ol was not detected，while the content of aromatic compounds such as benzaldehyde，and 3-ethyl-2，5-dimethylpyrazine increased （P＜0.001）. Cluster analysis and principal component analysis demonstrated significant separation in flavor characteristics between the group with the highest comprehensive score （RO-1） and the group with the lowest score （RO-2），further validating the effectiveness of the optimized process in flavor improvement.