To improve the flavor of surimi-based products， the effects of the addition of six vegetable oils (2 mL/100 g of peanut， soybean， corn， coconut， olive and safflower seed oils) on the odor， volatile compounds and sensory characteristics of the Nemipterus virgatus surimi gel were compared， and investigated the effect of vegetable oil types on the improvement of the flavor of surimi gel. The results showed that the addition of six vegetable oils could improve the odor of the Nemipterus virgatus surimi gel， and increase the content and specie of volatile compounds such as aldehydes， ketones and hydrocarbons (P < 0.05). Among them， the gel with coconut oil was detected with the most species of volatile compounds， with 67 kinds. In the gel with coconut oil， there are as many as 10 compounds with odor activity value ≥1， which is significantly more than the control and the gel with other vegetable oils (P < 0.05). And their key odor components were mainly 2-heptanone， ethyl octanoate， 2-undecanoate， ethyl decanoate and butyl decalactone with fresh， coconut and fruity aromas， which together formed the unique flavor of the gels and improved the overall acceptability of the gels， while the key odor components in the gels with other vegetable oils were mainly aldehydes and alcohols. In conclusion， vegetable oils all could improve the flavor of the Nemipterus virgatus surimi gel， and coconut oil was the most effective and more suitable for developing surimi products with good flavor.