Volatile compounds of raw and stir-fried Chinese chive were extracted by solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-mass spectrometry (GC-MS) with two kinds of different polarity chromatographic column. A total of 83 volaitle compounds were identified in raw Chinese chive, 127 volatile compounds were identified in stir-fried Chinese chive. Contents of esters and aldehydes were the main factors that causing the differences in the flavor profile of raw and stir-fried Chinese chive. Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) combined with aroma extract dilution analysis (AEDA) was applied to identify aroma-active compounds in the two samples. Components with higher flavor dilution (FD) factors (FD≥27) were considered to have positive impact to the general flavor of samples. From this point, 17 compounds had larger contribution to the flavor profile of raw Chinese chive while 10 compounds to the stir-fried one. The identical key aroma component of the two samples was methyl allyl disulfide, which had spicy and garlicy odor. The aroma components of raw Chinese chive were mainly thioethers, which provided spicy and sour odor. Besides, the aroma substances of stir-fried Chinese chive were mainly aldehydes and heterocyclic compounds, which provided roasted and scorched odor.