The volatile components of xiangzaolu were analyzed using three different extraction methods, i.e., solid phase micro extraction (SPME), simultaneous distillation extraction (SDE) and solvent assisted flavor evaporation (SAFE), in combination with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) . The extracts were separated by two types of chromatographic columns, DB-WAX and DB-5. A total of 38 volatile aroma compounds were identified in the extracts by SPME, 32 by SDE, and only 18 by SAFE. The 9 key aroma compounds with FD≥3 from SDE were identified by aroma extract dilution analysis (AEDA), as ethyl acetate, ethanol, 2-methyl-1-propanol, ethyl lactate, acetic acid, furfural, 2-hydroxy-4-methyl valerate, diethyl succinate, and phenylethyl alcohol. These 9 key aroma compounds were further characterized and quantified using standard compounds, whose molecular ion peak positions were the same as those of the 9 aroma compounds. Then, odor activity values (OAV) were calculated and combined with AEDA for the analysis of key volatile aroma components in xiangzaolu.