To explore formation of flavor compounds from lipid oxidation during heat process of fish meat， solid phase micro-extraction/gas chromatography/mass spectrometry （SPME-GC-MS） has been employed to analyze the oxidation products of typical fatty acids in fish meat namely ω-3 long chain polyunsaturated fatty acids （ω-3 LCPUFAs） （EPA， DPA， DHA） conducted by lipoxidase or heat treatment， of which results shew that 8 kinds of 107 compounds with different flavor were detected from samples treated with lipoxidase and heat of EPA， DPA， and DHA respectively， in which 2-octanone， 2-nonanone， 3-octen-2-one， trans-2-penten-1-ol， 3-octanol， 1-octen-3-ol， 1-dodecanol were characterized by earthy smell and fishy taste which were the characteristic flavor of fish products； Among these products， aromatic compounds were the highest content component， which were then followed successively by aldehydes， ketones， alcohols or alkanes， furans or esters on the whole， and oxidative products of fatty acids （aldehydes， ketones， alcohols， and furans） content account for 6.0%-63.7% in all identified compounds. The products content of three fatty acids in order was EPA＞DHA＞DPA， which concluded that stability of three fatty acids in sequence was DPA＞DHA＞EPA； Comparing two treatments of three fatty acids， higher ratio of oxidative products were formed when conducted by heating and more aromatic compounds were produced when treated by lipoxidase under low temperature， in which the results shew that heat treatment was more benificial for formation of good flavor compounds during process of fish meat.