Abstract:To explore the inhibitory effect of Perilla frutescens leaves on the fishy smell and the influence of the leaves on flavor quality of fish soup，gas chromatography-olfactometry-mass spectrometry（GC-O-MS）was employed to separate and identify the volatile compounds in fish soup samples supplemented with different amounts of P.frutescens leaves.Sensory evaluation，cluster analysis（CA），and principal component analysis（PCA）were conducted to build a correlation model between volatile compounds and sensory attributes.The results showed that eleven volatiles such as hexanal，heptanal，octanal，and（E）-2-heptenal were the characteristic fishy compounds in fish.All of them decreased significantly（P＜0.05）after the addition of P.frutescens leaves.The sensory evaluation results indicated that with the increase in the addition amount of P.frutescens leaves，the scores of undesirable sensory attributes such as fishy and rancid flavors reduced（P＜0.05）.The PCA results further suggested that heptanal，（E，E）-2，4-decadienal，2-pentylfuran，nonanal，decanal，（E）-2-octen-1-ol，and（E）-2-decenal were the key compounds causing the differences in fishy and rancid flavor intensity between different samples.In summary，P.frutescens leaves played a role in eliminating fishy smell，which provided a theoretical reference for the development of new natural deodorizer in the future.