Monolithic material sorptive extraction (Mono Trap) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) method was used to extract and analyze the odor-active compounds of high-salt liquid-state fermented soy sauce. Mono Trap type, extraction temperature and extraction time were optimized by orthogonal design methods in order to establish the Mono Trap-GC-O-MS method. The optimal extraction parameters were determined as follows:10mL of sample were subjected to extraction at 50℃ for 60min using Mono Trap RGC18-TD. The overall accuracy and repeatability of the experiment was satisfactory. The Mono Trap-GC-O-MS and SPME methods were used to analyze and compared the odor active compounds of high-salt liquid-state soy sauce. For Mono Trap method, a total of 56 odor-active compounds were identified from soy sauce, including 9 alcohols, 5 ketones, 7 aldehydes, 9 esters, 6 furans, 3 phenols, 10 pyrazines, 2 organic acids, 4 sulfur compounds, and 1 other compound. For SPME method, 55 odor active compounds were detected, and the content of these compounds were lower than that of the Mono Trap method. Compared with SPME method, the Mono Trap method had the characteristics of large amount of extracted compounds, simple operation, and high recovery rate. It had certain advantages in the extraction of odor components of soy sauce, and was expected to become one of the research methods for the analysis of odor-active components of soy sauce in the future.