In this paper, an application of the electronic nose was used to evaluate the freshness quality difference of the pomfret（Pampus argenteus） fillet under different storage periods and storage temperatures. The raw data of the pomfret fillet of the electronic nose analysis was analyzed by principal compounds analysis (PCA) and discriminate factorial analysis (DFA). The Q₁₀ model of the pomfret fillet by applying both chemical assays and olfactometric (e-nose) method was developed. The result showed that the sample stored at 273 K, 283 K and 293 K could be well discriminated by 18 Metal Oxide Sensors. Changes in total volatile basenitrogen (TVBN) and total viable count (TVC) of pomfret fillet with respect to different storage time and temperature conformed to the first kinetic model with high regression coefficients(R²>0.95). Using PCA and DFA analysis of Alphasoft11.0 and Arrhenius kinetic model, the Q₁₀ （273-283 K）and Q₁₀（283-293 K） model of shelf-life of pomfret fillet was SL_{(275~283 K)}=3×3.008^(283－T)/10 and SL_{(283~293 K)}=1.5×3.423^(293－T)/10. It was shown from the reliability assessment between predictive and observed shelf-life that relative error was within 10% calculated by the prediction model for the shelflife of pomfret fillet. The remaining shelf-life of pomfret fillet could be predicted at the storage temperature from 273 K to 283 K and 283 K to 293 K based on the Q10（273-283 K）and Q10（283-293 K） model.