The chemical components of volatile flavor compounds in Jin Xiang garlic and Tai′an garlic were detected and analyzed and the contents of them were compared and determinated.The volatile constituents of Jin Xiang garlic and Tai′an garlic were compared and analyzed by automatic static headspace and gas chromatography-mass spectrometry.Qualitative analysis of samples was made through the analysis of gas chromatography-mass spectrometry and NIST mass spectral library computer retrieval,and quantitative analysis was made using area normalization method.The results showed that slight difference of the volatile flavor compounds was detected in origin garlic from different place.There were more total sulfur-containing compounds in Jin Xiang garlic compared to Tai′an garlic.Meanwhile,significant differences were measured in the contents of sulfur compounds between fresh garlic and storaged garlic,which were higher in the former than in the latter.The results indicated that the type of flavor substances was slightly different between Jin Xiang garlic and Tai′an garlic.Regional differences seldom influence the type of flavor substances.There were more obvious flavor substances in Jin Xiang garlic than in Tai′an garlic which play a decisive role in the garlic flavor,such as 1,3-dithiane,allyl trisulfide,allyl disulfide,and diallyl tetrasulphide.The results indicated that Automatic static headspace and gas chromatography-mass spectrometry was a fast,easy,efficient and accurate method to analyze and identify the volatile flavor components of garlic.