Aroma extract dilution analysis( AEDA) and odor activity value( OAV) calculation are commonly used in identifying key aroma-active compounds in food. Application of these two methodologies followed by GC-MS and GC-O,49 aroma-active compounds were revealed in the cocoa liquid. Among them,2-methylpropanal( malty,cocoa-like),2-methylbutanal( malty,cocoa-like),2,3-butanedione( cheese-like),2-acetylpyrroline( popcorn-like),dimethyl trisulfide( cooked-cabbage),pyrazine,2-ethyl-3,5-dimethyl-( popcorn-like),pyrazine,trimethyl-( nutty),pyrazine,3,5-diethyl-2-methyl-( nutty),phenylacetaldehyde( rosy),phenethyl acetate( fruity,honey-like),benzyl alcohol( medicine-like),γ-octalactone( milky),2-acetylpyrrole( nutty),acetic acid( spine,sour),3-methylbutyric acid( fecal) were identified as the key aroma-active compounds with the flavor dilution( FD) factor range from 81-243. The calculation of OAV revealed the pivotal role of these compounds in the whole aroma profile of cocoa liquid at the concentration of ppb.