The aim of the present study is to investigate the effects of <i> Monascus </i> fermentation on the aroma pattern of semi-dried grass carp. Semi-dried fish was fermented using <i> Monascus purpureus </i> GDMCC3.439. The volatile flavor substances present in fresh fish, semi-dry fish and <i> Monascus </i> fermented semi-dried fish were compared by simultaneous distillation and extraction combined with gas chromatograph-mass spectrometer (GC-MS). The results showed that alcohols, aldehydes and ketones were the main components of the flavor of the unfermented and fermented semi-dried grass crap. <i> Monascus </i> fermentation could significantly affect the volatile flavor substances of semi-dried grass carp. Moreover, the processing of semi-dried fish fermented by <i> Monascus </i> could not only effectively improve the fishy smell of fresh fish, but also make up for the defect of the pickled flavor of semi-dried fish. Eighteen of the main volatile components in semi-dried fish fermented by <i> Monascus </i> were identified by relative odor activity value (ROAV), as follows: 1-octene-3-ol, phenylethanol, hexanal, heptanal, nonanal, (E)-2-octenal, 3-Methyl-1-butanal, benzaldehyde, (E)-2-nonenal, (E,E)-2,4-heptadienal, (E)-2- Decenal, phenylacetaldehyde, (E,E)-2.4-decadienal, tetradecanal, 2,3-butanone, 2,3-octanedione, alpha-pinene, 2-pentane furan.
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