The yield of freshwater fish has reached more than 20 million tons in China,accounting for about 50% total output of the world fisheries production.The proportion of aquatic product processing is about 80% in developed countries,while the proportion of deep processing of aquatic products in China is only 30% out of total production.Low percentage of freshwater fish deep processing,which has only about 10%,is mainly because of its unpleasant earthy flavor and lack of attraction to many consumers.Thus,the study of earthy taste and odor of freshwater fish not only enriches the theoretical knowledge of flavor chemistry,but also provide an effective solution to the current situation of low proportion of fish processing.Grass carp is one of the most major freshwater fish species in China.In this paper,the different parts of cultured grass carp were used as research object which were killed by exsanguinations or knockhead.The volatile compounds in different parts of grass carp meat were compared by electronic nose.The volatile compounds of grass carp meat were extracted and concentrated by solid phase micro-extraction(SPME).Then the volatiles were identified by gas chromatographymass spectrometry(GC-MS).The results of electronic nose showed that exsanguination had effect on the volatile compounds of dorsal meat and belly meat,and little effect on red meat of grass carp.There are 27,29 and 47 kinds of volatile compounds identified in dorsal meat,belly meat and red meat of grass carp killed by exsanguination,respectively.Meanwhile,there are 42,41 and 43 kinds of volatile compounds identified in dorsal meat,belly meat and red meat of grass carp killed by knockhead,respectively.Among these components,most of them were volatile carbonyl components and alcohols and their content is above 90%.The results also show slaughter measure had effect on the volatile compounds of dorsal meat and belly meat,and little effect on red meat of grass carp.There are 46 kinds of volatile compounds identified in blood of grass carp,among them 34 kinds are aromatic hydrocarbon and the relative content could reach 75.59%.Therefore,the exsanguination was suggested to apply ahead of processing and consumption of grass carp which will improve food safety and product flavor.