The volatile compounds of oak chips from America,France,and China with medium toasting level were studied by using liquid-liquid extraction coupled with gas chromatography-mass spectrometry.A total of 85 volatile compounds were detected and identified,including 2 terpenoid alcohols,1 aldehyde,7 fatty acids,2 esters,3 lactones,7 aromatic compounds,6 ketones,15 furanic compounds,34 phenolic compounds,and 8 others.Phenolic compounds had much more amount and concentrations in oak chips.The results showed that the concentrations of syringaldehyde,vanillin,furfural,and 5-hydroxymethylfurfural in oak chips were higher than that of others detected,and these compounds had great impact on the overall aroma and flavor of oak chips.Based on the comparison of furanic compounds,whiskey lactones,vanillion,and syringaldehyde,Chinese oak chips were more similar to American oak chips.