Abstract: By measuring the volatile flavor compounds of Antarctic krill in the 48.1 district of Antarctica from March to August,the characteristics of the odor substance of Antarctic krill with the month were analyzed. The changes of volatile components were analyzed by Gas Chromatography-Mass Spectrometry(GC-MS),and the key flavor compounds of Antarctic krill were determined in each month,and then analyzed by PCA through electronic nose.The results indicated that:The main flavor substances of Antarctic krill were aldehydes. In March and April,the main flavor substances were nonylaldehyde and decanal. From May to August,the main flavor substances were significantly increased,including nonaldehyde,decanal,3-methylbutanal,2-methylbutanal,phenylacetaldehyde,1-octane-3-alcohol and so on. D-limonene was present in all months,but the threshold was low,which was presumed to have a certain modification effect on the formation of Antarctic krill flavor. These changes might be related to the growth characteristics,feeding characteristics and seasonal variations of Antarctic krill.The results of PCA analysis of volatile components of krill in different months by electronic nose were consistent with GC-MS,indicated that the volatile substances of Antarctic krill became more abundant in May,and the main flavor substance contents of Antarctic krill increased significantly in July and August. Therefore,the Antarctic krill in July and August could be processed into the products of Antarctic krill.