Quality control of fishery product is of importance has been evaluated utmost to fishery product processing industry. fishery product chromatography that are expensive , time consuming and not suitable for real2time application. Development of an efficient and objective technique to monitor the quality of fish is therefore of increasing interest. Electronic nose Traditionally, the freshness of either by sensory organs or by gas has proven to be a rapid , automatic and non2destructive technique for measuring volatile compounds that exhibit spoilage odors in fish. The principle of electronic noses and the development of chemical sensor technology were described in this paper. The application of electronic noses in freshness assessment of fishery product and future prospect were discussed as well .