Abstract: Five different kinds of surimi (freshwater surimi:Grass Carp Surimi, Silver Carp Surimi and Bighead Carp Surimi;seawater surimi:Hairtail Surimi and Pollock Surimi) were being used for investigating the aroma and water soluble compounds by using electronic nose and tongue in this study.The data was obtained by using principal component analysis (PCA) and cluster analysis (CA) .Triangle test and 5-point intensity scale were being used for carrying out sensory evaluation.From the result obtained, it showed that freshwater and seawater surimi could be distinguished effectively by using electronic nose, electronic tongue and also by sensory evaluation.However, it proved more effective using electronic nose, electronic tongue and sensory evaluation in distinguishing seawater surimi as compared to freshwater surimi.In addition, the result of sensory evaluation to the three kinds of freshwater surimi showed that intense earthy odour and strong meaty odour existed in the three kinds of freshwater surim and greasy odour was different between them.