Abstract: The traditional Jinzhou shrimp paste which fermented for 1~3 years was a kind of highly salted fermented aquatic food. The flavor changes of shrimp paste were analyzed by amino acid nitrogen (AAN), polypeptide and combined with electronic nose, electronic tongue and HS-SPME/GC-MS. The results showed that the AAN content in fermented shrimp paste fermented for 1 year was 1.281 g/100 g, while the shrimp paste fermented for 2 and 3 year were 1.351 and 1.614 g/100 g;The polypeptide content was also increased from 0.655 g/100 g to 0.814 g/100 g from 1 year to 3 years;With prolongation of the fermentation time, the content of AAN and peptide in shrimp paste were increased. The main volatile flavor components in shrimp paste which fermented for 1~3 years were 42, 46 and 42 species respectively. With prolongation of the fermentation time, the relative content of aldehyde, ketone, ester, pyrazine, hydrocarbon, and furan increased, and the relative content of sulfur-containing nitrogen-containing decreased.