In order to determine the key flavor compounds of fermented black bean dace and stable product quality,the volatile flavor constituents of Douchi Dace were extracted by solid phase microextraction (SPME) and simultaneous distillation extraction (SDE) and analyzed by gas chromatography mass spectrometry (GC-MS). A total of 113 volatile compounds were identified. A total of 26 compounds were identified by the two extraction methods. According to the results of Gas Chromatography-Olfactometry (GC-O), a total of 9 compounds were regarded as the key aroma components to form the flavor of Douchi Dace and they were 2-pentyl-furan, 2,5-dimethyl-pyrazine, 2-ethyl-pyrazine, 2,3,5-trimethyl-pyrazine, 2-undecenal, anethole, 2-acetylpyrrole, 5-methyl-2-phenyl-2-hexenal and ethyl cinnamate.