This study investigated reheating methods (water bath, WB; steam, SM; microwave, MW) on formation and development of undesired warmed-over flavor (WOF) in precooked surimi products. MW resulted in shrinkage of surimi gel, while SM caused large pores on disrupted structure. Unsaturated fatty acids, mainly oleic (308.15 mg/100 g) and linolenic acid (103.44 mg/100 g), were significantly higher in MW, followed by SM and WB (P < 0.05). Octanal, nonanal, decanal and 6 other odorants were major contributors to WOF of all reheated samples based on odor active values. MW contributed less to WOF formation, whereas SM induced generation of the largest variety of unpleasant odor-active substances, in which (E,E)-2,4-decadienal, 1-pentanethiol, 2-undecanone and (E)-2-octen-1-ol were uniquely found. Sensory evaluation verified the strongest WOF perception of SM. Odorant docking suggested the key WOF compounds could dock to three representative olfactory receptors. These findings provided guidance for flavor regulation of precooked surimi products.