The oxidation of lard was obtained by heating and passing air in control, and three odor representative samples (peroxide values were 45.5,158.0,271.5mmol/kg fat respectively) were taken at the oxidation time of 1h, 3h and 4h. Due to the generally strong lipophicity, aroma compounds in fat are not suitable for solvent extraction. In this study, aroma compounds from the oxidized lard were directly extracted at 50℃ by high vacuum distillation and liquid nitrogen condensation using solvent assistant flavor evaporation (SAFE) apparatus, which has advantages with simpleness and mildness and without use of organic solvents. The aroma compound composition of extracts were analyzed by GC-MS and AEDA/GC-O. The results indicated that GC-MS identified 91 compounds among which aldehydes ranked the highest amount followed by acids. In comparision, the sample in a moderate oxidation degree (peroxide value was 158.0mmol/kg) with characteristic fatty odors had the most number and amount of compounds identified by GC-MS, whereas that in a lower oxidation degree(45.5mmol/kg)with green odors or higher oxidation degree (271.5mmol/kg) with pungent odors had fewer number and amount of compounds identified. And in all the three samples, hexanal, (E)-2-heptaneal, (E)-2-octenal, 1-octen-3-ol and hexanoic acid belonged to the top 5 compounds with higher content. AEDA/GC-O detected 39 aroma compounds, most of which were aldehydes. Sample in a moderate oxidation degree also had the highest number of odorants. In common, 1-octen-3-ol, hexanal, (E)-2-octenal, (E)-2-nonenal, (E,E)-2,4-decadienal, and pentanal exhibited higher dilution factors in all the three samples, and they were considered to contribute highly to overall aroma of the oxidized lard with different oxidation degrees. The results might help understand the mechanism of fat oxidization in control and provide guidance for optimal preparation of thermal reaction meat flavors using “fat oxidization in control-thermal reaction” process.