Abstract: In order to improve the smell of purple mussel and develop delicious mussel snack foods, headspace solid phase micro-extraction ( HS-SPME) combined with gas chromatography-mass spectrometry ( GC-MS) techniques were used for the qualitative and quantitative analysis of odorant components, which were processed by different concentrations of deodorant solution.To optimize process conditions of deodorization, the content of odorant components and TVB-N value were used to perform response surface analysis.The results showed that the best conditions were the deodorant solution A of 3.5%, deodorant solution B of 2.5%, soaking temperature of 35 ℃ and soaking time of 110 min. Five deodorization parallel experiments were performed for the purple mussels in the same conditions, and the quantitative results showed the content of odorant components was ( 1.06 ± 0.08) mg/kg, and TVB-N value was ( 7.02 ± 0.50) mg/100 g. Secondly, qualitative analysis was carried out on the volatile components of the purple mussel before and after the rejuvenation. The result showed that the content of aldehydes decreased from 47.48% to 10.27%, and the ketones decreased slightly from 11.86% to 6.91%, while the contents of esters, alcohols and other substances were all increased. This study can provide the theoretical basis for deep processing of purple mussel.