The flavor compounds in chocolate malt sample were analyzed and detected by headspace solid phase microextraction (HS-SPME) combined with GC-O-MS. The results showed that 47 flavor compounds made contribution to the flavor of chocolate malt sample, including 14 aldehydes, 7 alcohols, 5 ketones, 5 acids, 6 pyrazines, and any other special flavor substances. Among the flavor compounds of chocolate malt, three compounds had cocoa characteristic flavor, and they were 2,6-dimethyl pyrazine, trimethyl pyrazine and 2-ethyl-3,5-dimethyl pyrazine.