Turbots under a storage period of 20 days were selected as tainted samples by analyses of sensory evalutation,TVC,TVB-N and K value of turbot stored at 4 ℃.An electronic nose was used to detect the flavor difference between fresh and spoiled turbot samples,and the data obtained were analyzed by principal component analysis( PCA).Meanwhile,the volatiles in fresh and spoiled turbot samples were extracted by headspace solid phase microextraction( HS-SPME) and identified by gas chromatography-mass spectrometry( GC-MS).The results indicated that electronic nose was rapid and sensitive enough to distinguish the overall flavour of fresh and spoiled turbot samples, and were in agreement with the changes of conventional freshness evaluation indices.The GC-MS analysis showed that total of 27 and 28 volatile compounds were identified in fresh and spoiled turbot samples,respectively.Among the identified compounds,the predominant ones were aldehydes,ketones,alcohols,esters,hydrocarbon and amines and so on.The content of aldehydes,ketones and alcohols were high in fresh samples,whilst the amounts of amines were high in spoiled ones.