The volatile components of pickled garlic were extracted by using headspace-solid phase microextraction,and then were identified and calculated by gas chromatography-mass spectrometry. The results show that 46 volatile compounds were identified in pickled garlic,and the sulfides were the main components with a total of 29 kinds.The main volatile compounds in pickled garlic were Diallyl dissulfide( 19. 16%),Diallyl trisulfide( 13. 60%),3-acetyl-2-hydroxy-6-methyl-pyran-4-One( 11. 45%),3-vinyl-3,6-dihydro-1,2-Dithiin( 8. 10%),Allyl monosulfide( 4. 07%),2,4-Dimethylthiazole( 4.00%),Diallyl tetrasulphide( 3. 34%),3-methyl-5-amine-1,2,4-Thiadiazole( 3. 10%).