Abstract: The effect of chemical preservation as potassium sorbate and boric acid on quality character of sturgeon caviar during cold storage was studied by analysis of TVB-N, TBA and volatile compounds. The results showed that three kinds of sturgeon caviar samples had obvious decomposition of protein and fat oxidation phenomenon.TVB-N increased slowly to 20 mg/100 g in3 month storage for control and potassium sorbate samples, which reached the limited level of sturgeon caviar standard. After then TVB-N for control sample increased rapidly, which were significantly difference from potassium sorbate sample.Boric acid had obvious inhibitory effect on TVB-N ( p < 0.05) , which reach the limited level of 20 mg/100 g in 6 month. Boric acid inhibited the increase of TBA, but no significant difference were found between potassium sorbate sample and boric acid sample ( p > 0.05) .The contents of volatile compounds were the highest at 3 month.The major odors of sturgeon caviar were confirmed as fishy, grassy-fatty, which were mostly contributed by aldehydes during earlier stage. Scent of grease was dominated by alcohols and aldehydes during later stage.Potassium sorbate and boric acid delayed the flavor formation of sturgeon caviar.Effect of potassium sorbate on sturgeon caviar protein hydrolysis and fat oxidation were slightly weaker than the boric acid. Further explore for cooperation of additivities were needed.