This study revealed potent odorants that are responsible for the overall aroma of Iranian saffron. Before GC-MS-o four dif study, ferent extraction methods(SPE, LLE, SDE and SAFE) were tested by a panel trained on saffron odour using representative tests. The SAFE method gave a more representative aroma extract than the others. On the basis of the results, the aroma of Iranian saffron results from the contribution of nine compounds, with safranal(FD 512), 4-ketoisophorone(FD 256) and dihydroox ophorone(FD 128) being the most powerful contributors to the aroma of the saffron