Volatile compounds of the fresh coriander were analyzed by solvent-assisted flavor evaporation (SAFE) and gas chromatography-mass spectrometry (GC-MS). By NIST 11 Mass Spectral Library searching and retention index comparison, a total of 87 compounds were identified, including 28 hydrocarbons, 20 aldehydes, 22 alcohols, 4 organic acid, 7 esters, 3 ketones, 3 amines and others. GC-O combined with aroma extract dilution analysis(AEDA) was applied to identify aroma active compounds in the fresh coriander , and 21 aroma compounds were identified. 5 chemicals were identified as key aroma compounds (FD≥81), namely trans-2-dodecenal, trans-2-tridecenal, trans-2-tetradecenal, methional and trans-2-decenal.