“…For food subjected to HHP treatments, evaluation of processing parameters on the flavour components is vital to define proper treatment conditions, in order to prevent the loss of unique sensory properties of the seafood and to ensure consumer satisfaction. Recently, studies have investigated the effect of HHP on microorganism inactivation, protein denaturation, enzyme activation and inactivation, and modification of physicochemical properties (e.g., proximate composition, colour, texture and acidity) in squids and other seafood (Gou, Choi, He, & Ahn, 2010;Gou, Xu, Choi, Lee, & Ahn, 2010;Hu et al, 2013;Rastogi & Knorr, 2013;Zhang, Jiao, Lian, Deng, & Zhao, 2015). It is surprising that few studies have reported the changes of volatile compounds in seafood treated at various pressures (Cruz-Romero, Kerry, & Kelly, 2008;Hoover, Metrick, Papineau, Farkas, & Knorr, 1989).…”