Abstract: Wuyuan purse carp, a unique dish in Jiangxi, was nutritious and delicious. This study focused on the effects of temperatures (120, 140, 160, 180 ℃) and times (2, 4, 6, 8 min) on sensory quality, physicochemical properties and flavor of purse carp during frying, analyzing changes in apparent quality (texture, color), physicochemical properties (pH, volatile basic nitrogen (TVB-N), thiobarbituric acid value (TBARS)), and monitor the dynamic changes of flavor through electronic nose, electronic tongue and gas chromatography-mass spectrometry (GC-MS). The results showed that during frying, the yield of purse carp was significantly reduced, meanwhile, the hardness and chewiness were enhanced, the color changed from reddish yellow to reddish brown, the TVB-N value continued to increase (4.82~11.14 mg/100 g), the pH (6.89~7.38) and TBARS value (0.14~0.59 mg MDA/kg) increased and then decreased. In terms of flavor, the results of electronic nose and tongue tests showed that the flavor of purse carp changed significantly with increasing temperature and time. After frying, the saltiness and umami taste of purse carp increased, and the types and contents of volatile compounds increased significantly. A total of 73 volatile compounds were identified, 13 key flavor compounds were screened for OAV values greater than 1. After temperature reached 160 ℃, flavor substances such as pyrazines and furans generated in the fried purse carp. Comprehensive evaluation of color, texture, oxidation and flavor, when fried at 160 ℃ for 6 min, it had moderate hardness, light brown surface, TVB-N value of 6.77 mg/100 g, TBARS value of 0.37 mg MDA/kg, indicating moderate oxidation degree, and sufficient flavor substances that the content of volatile compounds produced ranked second, showed that frying at 160 ℃ for 6 min was more suitable. This study provides a theoretical basis for change and improvement of the quality of purse-fried carp.