Abstract: The volatile flavor compounds in the dorsal muscle of Micropterus salmoide were extracted by headspace solid-phase microextraction(HS-SPME)technique and determined by gas chromatography-mass spectrometry(GC-MS)technique and coupled with the retention index(RI)and the relative odor activity value(ROAV). And the extraction conditions were optimized with the peak area of typical flavor compounds of fresh water fish(hexanal,heptanal,nonanal,decanal,benzaldehyde,1-octene-3-ol,2,3-octanedione).The results indicated that the optimized conditions were as follows:The mass ratio of fish and saturated salt water 3:7,extraction temperature 70 ℃,extraction time 40 min,desorption time 5 min. There were totally 70 volatile flavor compounds in the dorsal muscle of Micropterus salmoides,mainly including carbonyl,alcohols,hydrocarbons with the relative contents were 26.50%,7.15%,57.54% respectively,The key flavor of Micropterus salmoides were composed of hexanal,heptanal,octanal,nonanal,decanal,2,4-decendialdehyde,1-octene-3-ol.This method was simple to operate and could quickly extract and identify volatile flavor substances from the dorsal muscle of Micropterus salmoide.