New material Mono Trap as the solid phase extraction as the adsorption rods to extract the volatile components of skipjack tuna smoked with different smoking materials(chestnut wood,beech,longan wood),and then determined the volatile components of the smoked skipjack tuna by GC-MS(gas chromatography-mass spectrometry),E-Nose technology,GC-O(gas chromatography-olfactometry) and OAV(odor activity value) analysis were also used to further determine the key flavor compounds.The results showed that the whole aroma profiles of the products smoked with longan wood and beech are similar,and also the homogeneity of the flavor of the beech wood smoked products is better.According to OAV and OIV(odor intensity value) analysis,smoking can reduce the unpleasant smell of skipjack tuna and decrease the volatile components of aldehydes.Skipjack tuna smoked with chestnut wood has obvious smoked flavor,while that with longan wood has more abundant flavor and that with beech shows higher content of nitrogen-containing substances.The OAV of the skipjack tuna smoked with different smoking materials is similar.