The invention discloses a method for quantitatively determining the chocolate malt characteristic flavor matter content, and belongs to the technical field of fermented food. Chocolate malt samples are used as samples; crushing and extraction are performed; a solid phase microextraction and malt extraction method is optimized; further, three characteristic flavor matters are quantitatively detected. The method has the advantages of accuracy, high speed, sensitivity, good repeatability, high recovery rate and the like; the accurate and quantitative requirements are met; certain foundation is laid for further studying the chocolate malt. When the method provided by the invention is used, the spike-and-recovery of three pyrazine type substances is controlled between 97.3 percent and 99.9 percent; the RSD (relative standard deviation) is smaller than 6.2 percent; the LOD (limit of detection) of the method is 0.001 to 0.017 mug/L based on signal-to-noise ratio S/N=3.