Abstract: The study focused on the mechanism of flavor formation of Antarctic krill shrimp and hot processed Antarctic krill shrimp and their cooking fluids.The volatile components of Antarctic krill surimi (A), Antarctic krill surimi (B), cooking liquor (C) and Antarctic krill shrimp minced fried minced shrimp krill (D) samples were analyzed by electronic nose and headspace solid phase micro extraction coupled with gas chromatography-mass spectrometry. The experimental results showed that the flavor of hot processed made the flavor of Antarctic krill shrimp changed significantly, grass flavor, soapy flavor, fat flavor, stimulating flavor decreased sharply, then roasted processing produced roasted flavor and meat flavor. By GC-MS, the total species of volatile flavor compounds from 4 samples were detected 32, 29, 34 and 55, respectively.After thermal processing, the flavors such as soap, fat, and bitterness were removed, and flavors such as baking aroma, meat aroma, and meal flavor increased.