Abstract: To investigate the effects of different infusion cycles on the quality of Osmanthus absolute, this study utilized Suzhou Osmanthus to analyze the basic physicochemical indices, color, and antioxidant activity of the extracts. Furthermore, the aromatic profile was determined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), along with a sensory evaluation. Results showed that the basic physicochemical parameters of the Osmanthus extracts from both infusion cycles conformed to the specifications of the Chinese National Standard GB/T 15038-2006 General Analytical Methods for Wine and Fruit Wine. The secondary extraction could significantly improve the leaching rate of soluble solids and total acid of Osmanthus (P<0.05). The color change was visually characterized by the CIELAB and CIELCH, which showed the increase of the hue system but reduction of the yellow component and saturation by the secondary extraction. The secondary extraction was beneficial for improving the antioxidant activity of Osmanthus extract, which increased the DPPH free radical scavenging activity (94.61%) and T-AOC (10.12 μmol/mL). The species abundance and flavor intensity of the aroma substances were significantly improved by the secondary extraction, especially the benzene derivatives and terpenes (P<0.05), and the aroma accumulation reached 202 times and 10 times that of the primary extraction, respectively. Based on the previous research results, 13 key aroma active substances, including (Z)-linalool oxide (furans), (E)-linalool oxide (furans), linalool, geraniol, theaspirane, dihydro-β-ionone, α-ionone, β-ionone, γ-decanolactone, octanal, nonanal, (Z)-β-ocimene and (Z)-3-hexenol, were detected at the end point of the secondary extraction. OPLS-DA analysis based on 13 key aroma active components showed that linalool, (E)-linalool oxide, β-ionone and dihydro-β-ionone played an important role in distinguishing different extraction rounds. OAV and OSV analysis of key aroma compounds showed that the secondary extraction imparted more prominent floral, woody and citrus aromas, which was also confirmed by sensory evaluation. In summary, in the industrial production, the secondary extraction of Osmanthus can be an economical and efficient means of regulating and controlling nutrients, improving biological activity and shaping aroma style.