The volatile compounds of silver carp meat and yeast β-glucan were detected by HS-SPME-GC-MS and electronic nose,and the effect of yeast β-glucan on the volatile compounds of silver carp meat was investigated. The results showed that the electronic nose could distinguish different samples through the response value. A total of 28 volatile substances were identified by HS-SPME-GC-MS in silver carp meat and the volatile components were mainly aldehydes and alcohols. There were 41 volatile substances detected from the yeast β-glucan and volatile components were mostly aldehydes. In the silver carp meat added yeast β-glucan,33 volatile substances were identified. The volatile compounds contributing to the fishy off-flavor,such as hexanal,octanal,nonanal,decanal and 1-octen-3-ol,were reduced to varying degrees in this study.