Abstract: In order to explore the quality changes of grass carp visceral fish oil under different storage temperatures, the grass carp visceral fish oil was extracted by enzymatic method. The visceral fish oil of grass carp was stored at cold storage (4 ℃), normal temperature (25 ℃) and 37 ℃ for 60 days at constant temperature, and its acid value and peroxide value were determined regularly. Fingerprint characteristic analysis, principal component analysis (PCA) and linear discriminant analysis (LDA) and load analysis and other electronic nose technologies regularly were used to analyze the changes of volatile components. The results showed that the changes of acid value, peroxide value and volatile odor components of grass carp viscera were not obvious during storage at low temperature (4 ℃); The acid value and peroxide value of grass carp visceral crude oil increased significantly at room temperature (25 ℃) and 37 ℃, and the volatile odor components changed significantly, especially at 37 ℃; Taking the acid value and peroxide value as the criteria for judging whether the fish oil was deteriorated, the shelf life was about 55 days at 4 ℃, 40 days at 25 ℃ and 30 days at 37 ℃; The volatile components of fish oil during storage were mainly nitrogen oxides, sulfides and aromatic components. This study provides a theoretical basis for the effective utilization of grass carp viscera.