Purpose: To determine the best deodorization process by comparing the deodorization effects of different treatment methods on tilapia meat. Methods: The sensory evaluation method of sorting was adopted， combined with the electronic nose and gas chromatography ion mobility spectroscopy (GC-IMS) data to select the best tilapia deodorization method. Results: The sensory analysis of tilapia meat treated with cooking wine compound method had the best sensory effect. Electronic nose analysis masking method， cooking wine compound method， and embedding method had significant changes in methyl and inorganic sulfide compounds in fish meat after deodorizing treatment. GC-IMS analysis identified 42 kinds of volatile compounds. Fish meat processed by the tomato compound method， fermentation method， masking method， and cooking wine compound method all formed their characteristic flavor regions on the fingerprint. The fish meat of the embedding method and the blank group had similar fingerprints. In the samples treated by tomato compound method and fermentation method, the relative contents of aldehydes that cause fishy smell, ketones and alcohols that enhance fishy smell were relatively high. The content of low molecular carbon chain aldehydes in tilapia meat after deodorization by masking method and cooking and wine complex method was the least， and the deodorization effect was the best. The results showed that in the tilapia meat treated with cooking wine， white vinegar and ginger juice， the relative content of aldehydes in the sample was reduced due to the introduction of flavor substances by ginger juice and cooking wine and the absorption of white vinegar to reduce fishy substances， and the best deodorizing effect.