The changes of flavor compounds in kelp was explored and the main characteristic flavor compounds of kelp was identified after deodorization by microbial fermentation， which laid the theoretical foundation for studying the microbial fermented deodorization of kelp. The unfermented kelp which was treated with hot-blanching， pre-salted dehydration and freeze-thawing was used as a control. The headspace solid phase microextraction and gas chromatography-mass spectrometry were used to detect the volatile flavor compounds of the deodorization kelp that was fermented by the Lactobacillus paracasei subsp. paracasei R37， Saccharomyces cerevisiae J4 and complex bacteria R37+J4. While the changes of flavor compounds content was analyzed after deodorization. The results showed that the types and relative contents of alcohols， aldehydes and acids in kelp increased， while the relative contents of hydrocarbons decreased after fermented. 1，3-octadiene， E，Z-3-ethylidenecyclohexene 1-nonanol， 1-heptanal， 1-iodooctane and other volatile flavor compounds played a major role in the seaweed algae smell， and the relative content decreased or even not detected after fermentation. It produced β-phenylethanol， peach aldehyde， ethyl tetradecanoate， octanoic acid， E-2-nonenal-1-ol and other species which contributed to the fermented flavors of kelp. the main characteristic flavor compounds that contained Z-2-heptenal， E-2-decen aldehyde， E-2-nonen-1-ol， 2-nonanone were detected in kelp after fermentation by Lactobacillus paracasei subsp. paracasei R37 and the main characteristic flavor compounds that contained β-phenylethyl alcohol， peach aldehyde， ethyl myristate and E-2-octenal were detected in kelp after fermentation by Saccharomyces cerevisiae J4. Lactobacillus paracasei subsp. paracasei R37 and Saccharomyces cerevisiae J4 compound fermented kelp， fermentation kelp both features of the R37 and J4 flavors， flavor coordination， deodorization effect was the best.