Abstract: Volatile flavor constituents of fried garlic oil were extracted by headspace solid-phase microextraction （HS-SPME), simultaneous distillation extraction (SDE) and solvent-assisted flavor evaporation (SAFE) with GC-MS technology combined and retention index (RI) for the comparative analysis. A total of 83 volatile aroma compounds were identified in the extracts by SAFE, 31 by SPME, and only 27 by SDE. Contrast and found that the SAFE method is more comprehensive in extracting aroma substances from fried garlic oil. A total of 54 flavored combinations were detected in the extracts by SAFE with analysis by GC-O-MS. The relatively high content of pyrazine compounds and unique thioether compounds in the SAFE method make the measurement results closer to the flavor of fried garlic oil. The 29 key aroma compounds with FD≥9 from SAFE were identified by aroma extract dilution analysis (AEDA), After accurate quantification of 14 key standard substances by external standard method, the recombination experiment was carried out to determine the aroma of raw garlic, salty aroma, fried aroma, burnt paste aroma, green aroma and spicy aroma, and the recombination samples were more accurate in green flavor and spicy aroma.

Key words: Fried garlic oil, Solvent-assisted flavor evaporation ( SAFE), Headspace solid-phase microextraction （HS-SPME), Simultaneous distillation extraction（SDE）, Aroma extract dilution analysis (AEDA)