Sixty-three compounds never found before in heated licorice essential oil have been identified by use of GLC, GLC-MS coupling, and IR spectrometry. In addition, a few preliminary results on some components identified in unheated licorice juice are reported. Many heated licorice compounds are furan derivatives; this fact may be due to pyrolysis and condensation reactions which may occur during heating between sugars of which licorice roots are very rich. The most abundant components are: acetol, propionic acid, 2-acetylpyrrole, Z-acetylfuran, and furfuryl alcohol. None of the identified compounds is alone responsible for licorice flavor, while on the other hand, total extract shows a typical licorice aroma, indicating that this may be due to an integrated response to the proper mixture of the proper volatiles, rather than to the odor of one or two components.