In order to reveal the effects of ultra-high pressure combined with 6-gingerol on volatiles in Japanese seaperch and promptly grasp the quality changes of Japanese seaperch fillets, the effects of ultra-high pressure (200 MPa) combined with 6-gingerol on quality and volatiles in Japanese seaperch were examined by electronic nose and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS). Changes of color, structure features and volatiles in Japanese seaperch were assessed for treated groups and control group. The results indicated that the effects of ultra-high pressure combined with 6-gingerol on the quality of Japanese seaperch were significantly better than other groups. Color and structure features were also improved effectively. Electronic nose could distinguish the flavor characteristics of Japanese seaperch fillets at different treatments. Principal component analyses (PCA) showed that the noticeable difference between undeodorized and deodorized samples could be well discriminated by electronic nose. The analyses of GC-MS showed that the volatile components of Japanese seaperch fillets at different treatments changed significantly. There are 43, 40, 49 and 30 kinds of volatile substances in control, 6-gingerol, 200 MPa and 6-gingerol combined with 200 MPa groups respectively, including ethanol, aldehydes, ketones, acids, esters, hydrocarbon compounds, aromatic series and nitrogen containing compounds, etc. All these component differences resulted in their flavor style differences.