In order to explore the volatile aroma components of tangerine peel, solvent assisted flavor evaporation (SAFE) method was used to extract volatile components from tangerine peel. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography olfactometry (GC-O) were applied to identify the volatile flavor compounds in the natural dried tangerine and Jiuzhi dried tangerine. The results showed that a total of 93 volatile compounds and 46 aroma active compounds were identified in the natural dried tangerine and Jiuzhi dried tangerine. In order to determine the key aroma compounds, aroma extract dilution analysis (AEDA) method was used to further analyzed the aroma active compounds of two kinds of tangerine peel. The results showed that terpenes, alcohols and aldehydes were the main aromatic active compounds. Among them, limonene and camphene were the common key aroma components. In addition, 1, 4-dimethyl-4-acetyl-1-cyclohexene, nerolol, citronellol, myristic aldehyde and α -sweet orange aldehyde were the key aroma components the in the natural dried tangerine. However, vanillin, carvannol, perillol, linalor, carvone and β -ziroone were the key aroma components of Jiuzhi dried tangerine. Through the comparative analysis of the key aroma components of two kinds of tangerine peel, the aroma components contributing to the flavor of the two kinds of tangerine peel and their different components were determined, which provided theoretical support for the development of tangerine peel products.