Abstract: Volatile compounds in back and abdomen muscle of cultured Pseudosciaena crocea were studied by electronic nose and HS-SPME-GC-MS.Results showed muscle of cultured Pseudosciaena crocea contained large amount of aldehydes such as hexanal,heptanal and octanal which contributed to unpleasant smell in cultured Pseudosciaena crocea The volatile compounds in back and abdomen muscle of cultured Pseudosciaena crocea changed significantly following heating. Heating of large yellow croaker at 50 ℃ resulted in formation of volatile compounds such as 3,5-octadien-2-one,octanal,nonanal,2,6-nonadienal and so on,which reduced the unpleasant smell and imparted a slight fishy flavor. Following heating at 110 ℃,hydrocarbons such as toluene,undecane and pentadecane which reduced the fishy sweet odor were formed. When the fish was heated to 170 ℃,furan compound which contributed to baking flavor was formed. Results from present study would have great significance to the deep processing of cultured Pseudosciaena crocea.