The volatile flavor compounds of peeled Antarctic krill and four species of peeled marine shrimps( i.e. Fenneropenaeus chinensis,Metapenaeus ensis,Solenocera melantho and Penaeus japonicus) were extracted and identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry. The contributions of volatile compounds to overall odor perception were evaluated with relative odor activity value( ROAV) which was considered as the odor threshold. The main components of the volatile compounds were dimethyl sulfide,styrene,p-xylene,ethylbenzene,nonanal. The key odor compounds of peeled krill included dimethyl trisulfide,decanal,methanthiol,nonanal,octanal,dimethyl sulfide and( Z)-4-Heptenal while 1-octen-3-ol,ethylbenzene,heptanal,benzaldehyde,hexanal and D-limonene were also essential to overall odor perception. There were remarkable differences among peeled krill and four species of peeled marine shrimps in terms of the content of the volatile compounds. But the key odor compounds of peeled marine shrimps were similar to peeled krill. They both are consisted of sulfur compounds and aldehydes such as dimethyl trisulfide,methanthiol and decanal. The similarity of the key odor compounds and the diversity of essential odor compounds were the main contribution to the similarities as well as the specificities of peeled krill and marine shrimps.