A total of 244 aroma-active compounds including 52 olefins, 50 alcohols, 33 esters, 29 ketones, 23 aldehydes, 18 phenolics, 11 Sulfur-containing compounds, 10 acids, 8 esters, 7 alkanes and 3 nitrogen-containing compounds were identified in 29 elegant spices by the solvent extraction and solvent-assisted flavor evaporation extraction combined with GC-MS/O analysis. Vanilla (vanillin (11326.29 mg/kg), cumin (4-isopropylbenzaldehyde, 10231.54 mg/kg), mango (citral 4.62 mg/kg) and laurel (4-isopropylbenzaldehyde, 3471.25446 mg/kg) had the highest proportion of aldehydes. Srilanka citronella (geraniol, 1946.31 mg/kg), laurel (α-terpineol (14070.98 mg/kg; α-terpineol, 14070.98 mg/kg), cambodian cardamom (1,8-cineole, 502.06 mg/kg), sweet marijoram (linalool, 269.32 mg/kg), tsao-ko (nerolidol, 163.16 mg/kg; geraniol, 106.72 mg/kg), rosemary ((-)-4-terpineol, 3090.96 mg/kg), tamarind (1,8-cineole, 52.22 mg/kg; α-terpineol, 39.24 mg/kg), and saffron ((1α,2α,5α)-2-2-methyl-5-(1-methylethyl)-bicyclic [3.1.0] hex-2-ol, 88.74 mg/kg) had the highest proportion of alcohols. Juniper (anethole, 6961.66 mg/kg), angelia (germacrene D, 1050.88 mg/kg), turmeric (α-curcumene, 1305.00 mg/kg), licorice (trans-Calamenene, 435.68 mg/kg), rosemary (β-selinene, 1541.80 mg/kg; 4,7-dimethoxy-5-(2-propanyl)-1,3-benzodioxole, 1401.16 mg/kg), curry (β-selinene, 124.20 mg/kg) and sweet flag (anethole, 801.68 mg/kg) hag the highest proportion of olefins. Eugenol was the main phenolics in wild thyme (1174.51 mg/kg), fenugreek (1489.32 mg/kg), and tamarind (82.18 mg/kg). Terpinyl acetate was the main ester in caper (1239.92 mg/kg) and white mustard (249.88 mg/kg). Mango and Chinese mahogany had the highest amount and contents of sulfur-containing compounds, among them methional (2.21 mg/kg) and isopropylpropyldisulphide (4.29 mg/kg) were their main sulfur-containing compounds, respectively. 2,6-Dimethylpyrazine (23.02 mg/kg) and 4-allyl anisole (1072.18 mg/kg) were the main nitrogen-containing and ether compounds in sesame, respectively. Quantitative matrix describing network structure analysis divided the 29 elegant spices into 4 categories, and Chinese mahogany had the highest centrality, indicating its key role as a core bridge in the elegant spices network.