The strip fish was deodorized by tea polyphenols,and the deodorization conditions were optimized by orthogonal experiment based on sensory evaluation. The physicochemical properties and volatile components of fish were analyzed before and after deodorization. The results indicated that the optimal deodorization conditions were: the concentration of tea polyphenols 0. 3%,reaction time 70min and reaction temperature 40℃. The content of crude protein,crude fat and the gumminess increased after deodorization,while the color faded. The GC-MS analysis showed that a total of 40 and 22 volatile compounds were detected in fish before and after deodorization respectively, including aldehydes,ketones,alcohols,hydrocarbon,amines and esters. The kinds and contents of voaltiles decreased significantly after deodorization,especially for aldehydes,alcohols,hydrocarbon and amines.