Effects of cold storage and heating on the volatile compounds in the flesh of silver carp were investigated by headspace-solid phase micro extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).26 volatile compounds were determined in the fresh flesh,including 5 alcohols,7 aldehydes,3 ketons and 11 hydracardons.1-Octen-3-ol and hexane were the main aroma-active alcohol and aldehyde compounds.During cold storage at 5℃,volatile compounds amount and content decreased gradually.Volatile compounds amount and content in the flesh increased significantly after heating at 100℃for 30 min.58 volatile compounds were determined in the cooked flesh,including 15 alcohols,19 aldehydes,9 ketons,13 hydracardons,1 fatty acid and 1 heterocycle.Fresh flesh was stored for different time followed by cooking at 100℃ for 30 min,volatile compounds decreased slowly within 3 days’ storage,while it decreased rapidly on the 5th day.