采用电子鼻对(4±1)℃条件下真空包装三文鱼片的挥发性物质进行检测并进行主成分分析(PCA)、线性判别分析(LDA)、负荷加载分析(LA)，同时研究了鱼片在冷藏期间的感官、挥发性盐基氮值(TVB-N)、质构、色差值的变化规律。结果表明，三文鱼片冷藏期间的感官评分逐渐下降，TVB-N值明显增加， 12 d时达到28.768 mg/100g，已超出淡水鱼TVB-N值小于20.00 mg/100g的规定范围；鱼片硬度值变化先增加后下降，弹性值缓慢下降；色差L*、a*、b*值变化波动不大，ΔE值前期变化较小，第4天开始迅速上升，第8天ΔE值达到24.37，与初始鱼片颜色差异显著；电子鼻PCA及LDA分析均对不同冷藏时间的三文鱼片区分度良好，LA分析发现其中主要挥发性物质为氮氧化合物、芳香物质、乙醇及无机硫化物，电子鼻分析结果与感官、TVB-N值、质构及色差分析结果基本一致，表明电子鼻技术可作为真空包装三文鱼片新鲜度的快速评价方法。

Volatile components of vacuum packaged salmon fillets stored at(4±1)℃ were detected by an electronic nose and were analyzed by principal component analysis(PCA), linear discriminant analysis (LDA) and loading analysis (LA). Sensory evaluation, total volatile basic nitrogen (TVB-N) contents, texture and color difference were performed simultaneously. The results showed that the sensory score decreased gradually during storage, TVB-N value increased to 28.768 mg/100 g on the 12th day, which exceeds the amount of freshwater fish of 20.00 mg/100 g. Hardness value of fillet increased first and then decreased, and the elasticity value declined slowly. Not much changes of L*, a* and b*, the change of ΔE value was very little at the beginning, and reached 24.37 on 8th day, which was significantly different from the initial fillets. Both principal component analysis(PCA) and linear discriminant analysis (LDA) distinguished freshness of fillets stored during different time. Loading analysis (LA) showed that the main volatile components were nitroxides, aromatic compounds, ethanol, and inorganic sulfide. Electronic nose analysis results were consistent with sensory evaluation, TVB-N value, texture and color difference analysis results. The conclusion is that electronic nose technique can be used as a rapid evaluation method to evaluate freshness of vacuum packaged salmon fillets.