Objective The color protection technology of garlic paste was optimized and the flavor components of garlic paste were explored. Methods Using the method of single factor experiment combined with response surface optimization experiment taking blanching temperature and time and the addition amount of citric acid calcium chloride and sodium metabisulfite as factors the effects of these factors on the sensory properties and browning degree of garlic paste were compared so as to determine the optimum amount of garlic paste color protectant and the optimum temperature and time for blanching. The composition and difference of volatile flavor components in garlic paste with and without color-retaining agent were analyzed by GC-MS technology. Results The optimal process conditions for inhibiting the browning of garlic paste were as follows the addition of citric acid was 6. 0‰ the addition of calcium chloride was 0. 8‰ the addition of sodium metabisulfite was 1. 7‰ and the blanching temperature and time were 85 ℃ and 3 min. Under this process condition the garlic paste is white the garlic fragrance is strong the crispness is moderate and the fluidity is good. A total of 34 volatile components were defected in garlic paste including 2 hydrocarbons 1 alcohol 1 acid 2 ketones 8 aldehydes 14 thioethers and 6 other compounds. Among them thioethers are the main volatile flavor component of garlic paste. Conclusion The garlic paste treated with the best color protection process can maintain good color and luster for a certain period of time and has a strong garlic flavor moderate brittleness and a good color protection effect. Thioether compounds are of great significance to the formation of the characteristic flavor of garlic paste and the volatile flavor components in garlic paste with and without color retention agent are different.