Abstract: Gas-liquid microextraction (GLME) was used a new pretreatment method to extract the volatile aroma components in stinky tofu, and the extracts were analyzed by GC-MS. The retention index and nist 08 library were combined to qualitative analysis for volatile aroma components. Results showed that, 11 major categories of ketones, nitriles, acids, alkanes, sulfides, alcohols, phenols, esters, heterocyclic compounds, ammonia and amines were checked out. The principal component analysis was used to analyze the effects of the detected volatile components in stinky tofu. Among them, the main components that contribute to the flavour of stinky tofu were divided into two categories. The greater impact of first category were nitrile, ketones, acids, esters, amines, the greater impact of second category were heterocycles, esters and ammonia. According to the analysis, indole, propionic acid, butyric acid, dimethyl trisulfide and so on had more contribution to the volatile components of stinky tofu. Compared with the solid-phase microextraction method, GLME was suitable for the extraction of volatile components in stinky tofu.