The volatile constituents in Laoyipinxiang Douchi were extracted by simultaneous distillation-extraction.The extractive was analyzed by gas chromatography-mass spectrometry,accompanying by comparison of retention indexes(RIs) of separated constituents with the RIs reported in the literature.111 compounds were indentified,including 35 esters,25 pyrazines,10 aldehydes,8 heterocyclic compounds,8 ketones,8 phenols,5 hydrocarbons,5 alcohols,3 carboxylic acids,2 sulfides,and 2 nitriles.Their relative contents were determined by peak area normalization method.The main volatile flavor components identified in the relatively higher peak area percentage(> 2%) were tetramethyl pyrazine(10.96%),trimethyl pyrazine(4.97%),benzaldehyde(3.56%),methyl linoleate(2.96%),phenylethyl alcohol(2.95%),hexadecanoic acid(2.92%),dimethyl trisulfide(2.76%),and 1-pentanol(2.62%).According to the odor characteristics of the identified constituents,it can be known that these compounds including tetramethyl pyrazine,trimethyl pyrazine,isoamyl acetate,2-phenylethyl acetate,guaiacol,benzaldehyde,phenylethyl alcohol etc.made a greater contribution to the odor characteristics of Laoyipinxiang Douchi.