Volatile aroma compounds of raw and cooked mackerel samples (fresh, and ice stored for 12 days inside a polystyrene box at 2±2°C) were analyzed by static headspace analysis/gas chromatography/ mass spectrometry (SHA/GC/MS). Compounds tentatively identified by MS were confirmed by comparing their mass spectra and GC retention times to those of standard compounds. Out of 32 peaks, 16 volatile compounds were identified in both raw and cooked mackerel samples. Among the identified compounds were 8 aldehydes, 2 ketones, 3 alcohols, 1 furan, 1 sulfur-containing compound and 1 alkene. Sensory and instrumental measurements of raw and cooked mackerel aroma were conducted throughout storage to establish relationships. Volatile aroma compounds of fresh and deteriorated mackerel samples were also analyzed by dynamic headspace analysis/gas chromatography/mass spectrometry (DHA/ GC/MS). Sixty five compounds were identified. Among these components, 4 aldehydes, 3 ketones, 10 alcohols, 2 esters, 3 alkenes, 3 sulfur-containing compounds and 1 acid were observed. The advantages and disadvantages of both SHA and DHA techniques are discussed.