Studied gel properties and volatile components of Pagrosomus major surimi gels with adding Chenopodium quinoa Willd. The results showed that： gel strength of surimi increased with the increased of quinoa at the contents of 0-3 g/100 g， decreased after the adding content reached to 4 g/100 g， but still a significant increase （P<0.05） compared with control group. Whiteness decreased with the increased of quinoa. Water holding capacity increased with the increased of quinoa. With the increase of quinoa， the change of ionic bond was not significant， the hydrogen bond tended to decrease， and the hydrophobic interaction and disulfide bond showed a rising trend. TCA-soluble peptides showed a decreasing trend with the increased of quinoa. Based on the analyzed of Pagrosomus major surimi and Pagrosomus major surimi with Chenopodium quinoa by HS-SPME-GC-MS， 35 and 32 kinds of volatile compounds were detected respectively. Those compounds are mainly aldehydes， hydrocarbons and aromatic compounds. The relative odour activity values （ROAV） were used to indicate the effects of different volatile components on the overall flavor of two kinds surimi products， 6 and 7 key flavor compounds were identified respectively. The composition and relative content of volatile compounds in two kinds of surimi were not too different from each other.