Characteristic aroma components of roasted garlic were identified by combined sensory-instrumental techniques. Sensory descriptive analysis revealed the predominance of raw garlic, pungent, fatty/brothy and caramelized/hydrolyzed protein aroma notes in roasted garlic (177 °C for 1.5 h). Relative potency of individual odorants was determined by gas chromatography-olfactometry of decreasing static headspace samples (GCO-H) and by aroma extract dilution analysis (AEDA) of solvent extracts. Predominant odorants were mainly sulfur compounds (allyl methyl trisulfide, diallyl trisulfide, 2-vinyl-4H-1,3-dithiin, dimethyl trisulfide and diallyl disulfide). Additional characterizing compounds included acetaldehyde, guaiacol, p-vinylguaiacol, eugenol, (Z)-And (E)-isoeugenol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone and vanillin. Based on these findings sulfur-containing compounds and thermally-derived nonsulfur-containing compounds are important contributors to the characteristic aroma of roasted garlic.