Abstract: Nutritional composition of white fish flesh were studied,and the volatile flavor components were analyzed by headspace solid phase micro extraction( HS- SPME) combined GC- MS. The results showed that the meat of white fish was rich in protein,fat and essential amino acids( 41.5% of total amino acids). The white fish meat contained large amount of flavor amino acids( 46.2% of total amino acids),inosinic acid,guanylic acid,as well as plenty of metal ions,such as Na+、K+、Ca2 +and Mg2 +. Meanwhile,the results showed the 26 volatile flavor components were found in white fish meat,such as alcohols( 54.12%),aldehydes( 4%),ketones( 10.61%),which constituted the muscle aroma components.