Technical Abstract: Flavor profiles of two Florida strawberry cultivars were determined using GC-olfactometry,GC-MS, odor activity values (OAVs) and sensory analysis. Thirty-six aroma active compounds were detected using GC-O. Thirty-four were identified. The major odor-active compounds in decreasing intensity were: mesifurane, Furaneol, methyl butanoate, gamma-decalactone, unknown (grassy, LRI 1362), (E)-2-hexenal, linalool, (E, Z)-2, 6-nonadienal, geraniol, butanoic acid, methyl 2-methylbutanoate, and ethyl hexanoate. Over 90 volatiles were identified and 53 quantified using GC-MS including: 33 esters, 6 alcohols, 5 acids, 4 ketones, 3 aldehydes and 2 furanones. OAVs were determined for 46 volatiles of which 22 had OAV>1. Highest OAVs for 'Strawberry Festival' were: ethyl butanoate (461), Furaneol (424), methyl butanoate (358), and linalool (102). Nine of the volatiles with the 10 highest OAV values were also observed with high GC-O intensities. A 14-member trained panel evaluated quartered fruit using quantitative descriptive analysis to quantify seven flavor attributes. Sensory scores for "strawberry flavor" were correlated with "sweetness" (R2=0.83). Sensory "strawberry flavor" was also highly and significantly correlated to GC-MS methyl 3-methylbutanoate (R2=0.90), ethyl butanoate (R2=0.96) and methyl thioacetate (R2=0.92) concentrations.