Abstract: In order to compare the different extraction methods on the flavor of seedless watermelon, the volatile aroma component of seedless watermelon were qualitatively and quantitatively analyzed by solid phase microextraction solvent assisted flavor evaporation with GC-O-MS. A total of 46 volatile aroma compounds were identified, mainly consisting of 8 aldehydes, 9 olefine aldehydes, 12 alcohols, 6 ketones, 2 furans, 1 lactone and 2 esters. The important volatile aroma component were hexanal (grass) , 6-methyl-5-Hepten-2-one (honeydew melon and fruity) , (E) -6-Nonenal (fruity) , (E) -2-Nonenal (melon and green) , (E, Z) -2, 6-Nonadienal (cumumber) , (Z) -3-Nonen-1-ol (green and fatty) , (E, Z) -3, 6-Nonadien-1-ol (cumumber) . SPME and SAFE both could extract odor-active compounds of watermelon juice adequately, while SPME could obtain more compounds.