Abstract: Syngnathus schlegeli peptide powder has an inherent fishy odor, which affects the development and application of its subsequent deep-processed products. We applied three methods, glucose glycation, β-cyclodextrin embedding and glucose-β-cyclodextrin combination treatment, for the deodorization of S. schlegeli peptide powder. We assessed the deodorization effect of the raw materials through sensory evaluation, electronic nose and gas chromatography-mass spectrometry (GC-MS). The results show that the glucose glycation treatment could produce esters to reduce the relative content of fishy ingredients through the Maillard reaction, and the removal of the fishy substance trimethylamine was 91%. However, the basic flavour of the raw material was lost obviously; the β-cyclodextrin embedding treatment had a certain deodorization effect, with a 16% trimethylamine removal rate, but the fishy and stimulating flavor were still left; the glucose-β-cyclodextrin combination treatment could significantly reduce the main fishy and aldehydes' irritating flavor substances as well as the loss of some basic flavor of raw materials, with a 93% trimethylamine removal rate and produced some pleasant flavor. It is showed that the application of glucose-β-cyclodextrin is a concise and effective method to remove fishy odors, which can significantly improve the flavor of S. schlegeli peptide powder. The research provides a theoretical basis and technical support for the development of S. schlegeli peptide powder in functional food and other deep processing products.