Amomum tsao-ko Crevost et Lemaire (ACL) is a kind of natural flavor plant. In order to determine the key odorants in dry ACL, the volatiles in the pericarp and kernel of Dried ACL were extracted by direct solvent extraction combined with solvent-assisted flavor evaporation (SAFE), and the isolates were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Twenty-two odor-active regions were detected, and 22 odor-active components (OACs) were identified by comparing the odor characteristics, MS data, and retention indices with those of authentic compounds. OACs were quantitated by using 2-octanol and 2-isopropylphenol as the internal standards. The results showed that the concentrations of OACs in kernel were higher than those in pericarp. Their odor activity values (OAVs) were calculated. Based on the OAVs obtained, 19 flavor compounds were determined as the key odorants of dried ACL. Some key odorants, including (E)-2-decenal, 1,8-cineole, linalool, (E)-2-dodecenal, octanal, (E)-2-octenal, decanal, β-pinene, hexanal, α-terpineol and vanillin, were common in the pericarp and kernel of Dried ACL, and they made the pericarp and the kernel have some similarities in odor attributes. However, some odorants, including (E,E)-2,4-decadienal, nonanal, nerol, geraniol, geranial, geranyl acetate, (E)-nerolidol and 4-terpineol, only occurred in the pericarp or the kernel, which made their odors different from each other.