Abstract: Investigations were carried out to explore the effect of tempertaure on volatile compounds of Laminaria japonica.Flavor of Laminaria japonica in fresh and at 100,115,135,150 ℃,was distinguished from each other,using electronic nose.Headspace solid- phase microextraction( HS- SPME) and gas chromatography mass spectrometry( GC-MS) were adopted to determine the composition of volatilecompounds of Laminaria japonica in fresh and at100,150 ℃.It showed that electronic nose was rapid and sensitive enough to make a qualitative analysis on volatile compounds.It could be known from GC- MS analysis that totally 30,43 and 64 volatile compounds were detected from fresh,100 ℃ and 150 ℃ heating kelp. These compounds mainly include some hydrocarbon compounds,aldehyde compounds,alcohols and ketones compounds. The synergy of them constitutes the special flavor of seaweed.Hexanal,caprylic aldehyde,nonyl aldehyde,anti-2- octene aldehyde and 1- octene-3- alcohol were the main volatile flavor of fresh seaweed. After 100 ℃ heating of kelp in the formation of flavor were mainly pentadecane,hexanal,octyl aldehyde,anti- 2- octene aldehyde,nonyl aldehyde,decanal,anti- 2- heptene aldehyde and 2,4- sebacic olefine aldehyde and 2-amyl aldehyde material such as combination of furan.After 150 ℃heating besides nonyl aldehyde and 2,4- nonyl diene aldehyde,hexanal,octyl aldehyde and pentadecane,the8-17 ene,furfural,5- methyl furfural and other substances,which played a main role in the formation of its flavor.