Solvent-assisted flavor evaporation (SAFE) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile flavor components of the fresh garlic and fried garlic oil. A total of 39 volatile compounds were identified in fresh garlic, 62 volatile compounds were identified in fried garlic oil. Differences in the volatile flavor constituents of fresh garlic and fried garlic oil mainly reflected in heterocyclic，ethers and aldehydes compounds. By gas chromatography-olfactometry-mass spectrometry (GC-O-MS) combined with odor activity values (OAV) analysis, due to the content of 3-vinyl-4H-1,2-dithiin (fresh garlic 98.366 ng/g, fried garlic oil 8.665 ng/g), 2-vinyl-4H-1,3-dithiin (fresh garlic 293.530 ng/g, fried garlic oil 18.522 ng/g), 3H-1,2-dithiolene (fresh garlic 6.177 ng/g, fried garlic oil 0.050 ng/g) and diallyl disulfide (fresh garlic 18.024 ng/g, fried garlic oil 5.633 ng/g) in garlic oil is lower than the content of fresh garlic, weakened spicy odor of garlic and smell of fresh garlic in fried garlic oil, the presence of E,E-2,4-Decadienal(0.112 ng/g) provided fried order for fried garlic oil.