To explore the scientific representation about the dynamic change of crab paste in pickling periods, fresh swimming crab was prepared for pickling the crab paste. Thereafter, the sensory and physical-chemical properties(pH, total volatile basic nitrogen, thiobarbituric acid, and free amino acid)and total plate count of different pickling periods (0, 6, 18, 30 and 42 h) were analyzed, and the correlation analysis and regression prediction model were carried out. The correlation analysis results showed that the free amino acid had no relation with sensory qualities. The flavor sensory properties such as fishy smell, sulfur smell, plumpness and flexibility were all significantly (P＜0.05) or extremely significant (P＜0.01) linearly correlated with one or more indicators of pH, TVB-N, TBA, and related total plate count. They could be used to construct the regression model of sensory qualities such as pH, TVBN, TBA, and total plate count of crab paste, The variance interpretation rate of those predictive models were over 75%. There was a good correlation between the sensory quality and quality of crab paste, and the sensory quality could be used to predict and analyze the sensory quality of crab paste. This provided a scientific way to characterize the dynamic flavor changes crab paste in the periods and a theoretical basis for improving the flavor quality and quality of crab paste and promoted the standardization and modernization of production.