Objective: To study the main volatile aroma components in chicory extracts. Methods: The volatile components in chicory extracts were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC/MS）, the content of volatile components was analyzed by semi quantitative method, and the main volatile aroma components were analyzed by volatile component content/sensory threshold value （odor activity value, OAV）. Results: A total of 78 volatile components were detected in the sample. The sequence of volatile components with relative content＞1% was propylene glycol＞5-hydroxymethylfurfural＞acetic acid＞1,2-propanediol dicarboxylate＞formic acid＞1,2-propanediol 2-acetate; The aroma activity values of 24 aroma components were analyzed. The main volatile aroma components with OAV greater than 1 were acetic acid＞methyl isobutyrate＞ethyl cinnamate＞formic acid＞methyl cyclopentaenol ketone＞2,4-di-tert-butylphenol＞5-methylfurfural＞propylene glycol. Conclusion: The main volatile components in chicory extract were propylene glycol, 5-hydroxymethylfurfural, acetic acid, 1,2-propanediol dicarboxylate, formic acid, 1,2-propanediol 2-acetate, and the main volatile aroma components are acetic acid, methyl isobutyrate, ethyl cinnamate, formic acid, methyl cyclopentanol ketone, 2,4-di-tert-butylphenol, 5-methylfurfural, propylene glycol.