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Zhuhoujiang is a popular fermented soybean paste in China. The aroma profiles of Zhuhoujiang were systemically analyzed by gas chromatography–olfactometry/mass spectrometry (GC-O/MS). A total of 100 aroma compounds were detected, and 24 compounds were identified as the important aroma compounds by odor intensities and odor-activity values (OAV) analysis. Ethyl isovalerate, ethyl isobutyrate, linolenic acid, and eucalyptol were demonstrated to be the key aroma compounds of Zhuhoujiang by omission tests. Ethyl acetate, myrcene, and eucalyptol were strongly correlated to the cooling aroma characteristic of Zhuhoujiang, whereas ethyl isovalerate, ethyl isobutyrate, ethyl 4-methylvalerate, ethyl 2-methylbutyrate, linolenic acid, and d -limonene contributed most to the sweetness and aromatic flavor. Furthermore, full two-dimensional gas chromatography-mass spectrometry (GC × GC-TQMS) was applied and another 118 aroma compounds were identified including 48 esters. [Display omitted] • A total of 100 aromas were detected by GC-MS in Zhuhoujiang. • Another 118 aromas were identified including 48 esters by GC × GC-TQMS. • Ethyl esters accounted for over 50% important aroma compounds in Zhuhoujiang. • Ethyl acetate, myrcene, and eucalyptol were correlated to the cooling aroma. • Ethyl isovalerate, ethyl isobutyrate and linolenic acid were related to sweetness and aromatic flavor. [ABSTRACT FROM AUTHOR]