By optimizing the solid-phase microextraction conditions(SPME),combined with gas chromatography-mass spectrometry(GC-MS),the volatile compounds and odor-active compounds of stinky mandarin fish were identified.By comparing of retention indices(RI) and matching mass spectra,a total of 45 volatiles were identified.These flavor compounds were divided into 9 main classes according to the structures,including acids,aromatic compounds,sulphur and nitrogen containing compounds,etc.Alcohols were the key volatiles with the highest content of 62.60%.According to the odor-active value(OAV),13 odor-active compounds were identified and further confirmed by comparing with the standard compounds in the GC-MS system.Among them,butanoic acid,trimethylamine and linalool had high OAV values and contributed significantly to the overall flavor quality.