Sensory analysis was applied to establish the flavor profile of Ejiao. In order to further explore the flavor attributes, both solid-phase micro-extraction (SPME) and solvent assisted flavor evaporation (SAFE) were used to extract volatile compounds from Ejiao, respectively. Subsequently, gas chromatography-olfactometry (GC-O) and aroma activity value (OAV) were both used to determine the aroma active compounds. The attributes contributed to the profile were mainly fishy, scorched and meat flavor of Ejiao. 44 and 52 volatile compounds were identified by SPME and SAFE, respectively. 34 aroma active substances were identified by SPME including 23 substances identified by GC-O and 24 substances by OAV method. Additionally, 41 aroma active compounds were identified by SAFE including 29 compounds by GC-O and 26 compounds by OAV method. The key aroma active compounds of Ejiao were hexanal, 2-ethyl-6-methylpyrazine, 2,3,5-trimethylpyrazine, 3-ethyl-2,5-dimethyl pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, dimethyl trisulfide, decyl alcohol, phenylethyl alcohol, butyric acid, 4-methyl valeric acid, isoprene acid, caproic acid, octanoic acid, citric acid and γ-decalactone. In general, pyrazines, acids and sulfur-containing compounds were the most valuable components contributed to the flavor profile of Ejiao.