Abstract: This study compared the influences of temperature changes,air packaging(AP)and vacuum packaging(VP)on freshness and flavor of turbot in cold chain logistic process. The changes in total viable counts(TVC),pH values and volatile components were investigated by periodical determination.The result showed that VP was better for maintaining the freshness and flavor of turbot. TVC of model I VP was 3.83lg(CFU/g)and pH value was 6.93 at the end of storage,and followed by model Ⅱ VP,model I AP,model Ⅱ AP. The components of aldehydes,alcohols and hydrocarbons played important roles in the flavor composition of turbot,while the flavor was more affected by temperature changes in the logistics process. The results of headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC/MS)were consistent with electronic nose. Compared with model Ⅱ,model I could better maintain flavor of turbot. The volatile compounds of different logistic periods of turbot could be distinguished well by principal component analysis(PCA).