In order to study the effect of sweet orange oil and potato starch on the quality of surimi gel. 0， 0.2， 0.4， 0.6 mL/100 g sweet orange oil (calculated by increasing the quality of surimi) and potato starch were added to the surimi to make surimi gel. The gel strength， texture properties， water holding capacity， chromaticity， and chemical force were analyzed， and the sensory quality was studied by electronic nose， electronic tongue and sensory evaluation. The results showed that 0.4 mL/100 g orange oil and potato starch were added to surimi， surimi gel had the best gel strength， water holding capacity and the highest whiteness value. The gel characteristics were second， when the amount of sweet orange oil was 0.6 mL/100 g. Potato starch mixed with sweet orange oil making a significant effect on the odor and taste of surimi gel (P < 0.05)， also it can reduce sourness and increase sweetness. In summary， the combination of 0.4 mL/100 g sweet orange oil with potato starch can improve the quality of surimi gel comprehensively and acquire the good acceptability.