Objective: To study the effect of blueberry anthocyanin (blueberry anthocyanin， BA) on the volatile compounds of tilapia fish skin and to reveal the deodorisation mechanism. Methods: Tilapia fish skin was treated with different mass concentrations of blueberry anthocyanin， and the changes of flavour substances were analysed by electronic nose， GC-IMS and GC-MS. Results: Fish skin of 0.03， 0.06， 0.12， 0.24 mg/mL BA group obtained lower response values than blank group and control group (0.06 mg/mL GA) in the electronic nose sensor for characterising flavour substances， and the response values of blank group in the characterisation sensors W2S， W1W， W1S were 1.106， 1.196， and 1.114， respectively， which indicated that BA treatment could effectively reduce the alcohols， aldehydes， ketones， sulphur-containing compounds， aromatic compounds and other substances in the fish skin. The results of GC-IMS identification fingerprints showed that the volatile substances of the BA-treated fish skin differed from those of the blank group. The quantitative results of GC-MS again verified that the contents of the characteristic flavour compounds and the odour activity values in the fish skins were affected by BA， and the content of heptanal was reduced from 159.16 μg/kg to 121.46 μg/kg， the content of octanal from 121.62 μg/kg to 99.90 μg/kg， and the content of nonanal from 445.57 μg/kg to 419.58 μg/kg， etc， and BA treatment caused the volatiles to differ from the blank group (P<0.05)， etc. BA treatment resulted in a significant difference in the content of trans-2-nonenal in the fish skin， which was 17.00 μg/kg in the 0.03 mg/mL BA group(P<0.05)， and the relative importance of the individual volatile compounds on the flavour of the tilapia fish was assessed by the change in the value of odour activity. Conclusion: The present study revealed that BA has an effect on the changes of characteristic flavour components in tilapia fish skin， BA treatment reduced the response values elicited by flavour compounds in the skin on the electronic nose characteristic sensor and caused a reduction in the content of flavour compounds in the skin， which can improve the quality changes of tilapia skin during storage， and revealed the mechanism of BA on the formation process of characteristic flavor.