Abstract: In order to improve the commercial value and consumer acceptance of crayfish products, this study was the first to use tea polyphenols (TP) for deodorization, aiming to provide a green, safe and efficient deodorization method. The deodorization effects of tea polyphenols at different concentrations (0.1%, 0.5% and 1.0%) on crayfish head and tail meat were investigated by combining the evaluation of fishy flavor value, electronic nose analysis, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technique and the odor activity value (OAV) for the volatiles of crayfish head and tail meat before and after deodorization and storage for 6 days. The results showed that the fishy value and the aldehydes and alcohols of crayfish head and tail meat were reduced most significantly after TP1.0% deodorization. The fishy substances of crayfish head were nonanal, 1-octen-3-ol, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, while the fishy substances of crayfish tail meat were nonanal, decanal, (E,E)-2,4-decadienal. Preliminary studies on the mechanism of deodorization suggested that the reduction of fishy substances in crayfish tail meat was mainly due to the antioxidant properties of tea polyphenols that inhibited lipid oxidation and TVB-N production, and also significantly delayed microbial colonization and the tendency of pH to first decrease and then increase (P<0.05). The changes in the quality of crayfish tail meat after deodorization treatment, were also studied. The results showed that the color L^* of the treatment group slightly decreased compared to the CK group, but it could better maintain the firmness, chewiness and elasticity of the crayfish tail meat. Therefore, the natural plant extract of tea polyphenols has good application prospects in deodorizing the fishy odor of crayfish head and tail meat, and this study can provide some theoretical references for crayfish product development.