[Objective]To study the changes of fast fermented shrimp head paste of the flavor and antioxidant activity during the fermentation process.[Methods]penaeus vannamei Boone shrimp head was adapted as raw material,adding compound starter for 14 d fast fermentation.The changes of free amino acid and volatile flavor compounds were determinate during the fermentation process.Sensory flavor was analyzed by using electronic nose.And by DPPH free radical scavenging ability,HO·scavenging ability and reducing power as an index,evaluated the different fermentation stages oxidation resistance change law of water extract.