Chipotle peppers, known for their spicy and smoky flavor, are a popular ingredient in Latin American cuisine. Three authentic commercial samples (Mexican origin) of dried chipotle peppers were obtained from specialty foods retailers. Volatiles were isolated by direct solvent and extractionsolvent- assisted flavor extraction. Aroma impact compounds were identified by gas chromatography-olfactometry (GCO) and GC-MS. Characterizing aroma compounds included compounds inherent to fresh ripe jalapeno peppers (e.g. 2-isobutyl-3-methoxyphenol, linalool, and several lipoxygenase-derived compounds) and those imparted by smoking (e.g., phenol, guaiacol, and syringol derivatives) and drying (via Maillard/Strecker reactions, e.g. methylpropanal, 2,3-butanedione, 2- and 3-methylbutanal, 2- and 3-methylbutanoic acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and 3-hydroxy-4,5-dimethyl-2(5#)- furanone).