Gas chromatography with simultaneous mass spectrometry and olfactometry(GC-MS/O) was used to determine the aroma compounds of orange oil. Totally, 35 volatile compounds were detected by GC-MS, mainly including limonene(80.79%), linalool(3.85%), decanal(2.90%), β-myrcene(1.94%), α-pinene(0.82%), octanal(0.71%). A total of 8 aroma-active compounds have been perceived, which were α-pinene, octanal, limonene, linalool, α-terpineol, decanal, tetradecanal, (E, E)-2, 4-decadienal and one unknown compound. The combination of direct intensity and aroma extract dilution analysis (AEDA) was employed further, which demonstrated that α-terpineol and the unknown compound both having biggest FD factor and maximum aroma intensity contribute the most to the aroma of orange oil. It’s proved that GC-MS/O can filter out aroma compounds effectively, and the combination of direct intensity and aroma extract dilution analysis (AEDA) can help to distinguish the key aroma compounds quickly, accurately and comprehensively.