Abstract: Compared with untreated Crassostrea rivularis, the effect of dense phase carbon dioxide (DPCD) and heat treatment on the nutrient components, muscle quality and flavor components of Crassostrea rivularis were investigated.The results showed that DPCD could retain more nutrient components than heat treatment.DPCD and heat treatment could lead to weight loss and protein denaturation of Crassostrea rivularis, but which was more apparent by heat treatment.However, pH was not changed.Except for AMP, IMP and GMP, the content of other flavor components (free amino acids, organic acid, and glycogen, Cl～-, PO₄～ (3-) ) decreased lightly by DPCD treatment.However, traditional cooking method of boiling water leaded to significantly loss of flavor components of Crassostrea rivularis.