Abstract: As a key step of processing,roasting played an important part in the quality control of squid products.Change of color,nutritional,safety,and flavor during the roasting process of Peru squid was investigated in this paper.The results showed that with the increase of roasting time,color of Peru squid turned darker.And the content of amino acids,especially,Glu,Asp and Leu,significantly declined. Besides,the content of essential amino acids decreased slightly.Taurine content decreased slightly and formaldehyde content increased with the roasting time increasing.Kinds of aroma substances significantly increased,and heterocyclic compounds,such as pyrazine,thiazole and so on,played an important role in the formation of roasting flavor.