Abstract: To study the effect of different extraction methods on the aromatic components of hawthorn juice, headspace solid phase micro-extraction (HS-SPME) and liquid-liquid extraction (LLX) coupled with gas chromatography mass spectrometry (GC-MS) were developed and applied for the qualitative and semiquantitative characterization of aroma components of hawthorn juice. The results showed that a total of 21 compounds were identified by HS-SPME. (Z) -3-hexen-1-ol, α-terpineol, (Z) -3-hexenyl acetate, (Z) -3-hexenyl butyrate, benzyl alcohol and hexyl formate were the main components, and its contents were 79.4, 68.1, 60.4, 60.1, 49.9, 33.2μg/L, respectively. Compared with HS-SPME, 6 main aroma components were found by LLX, such as (Z) -3-hexen-1-ol, (Z) -3-hexenyl acetate, (Z) -3-hexenyl butyrate, eugenol, ethyl pyruvate and citric acid, and its contents were 67.9, 63.4, 57.4, 51.4, 34.5, 30.3μg/L, respectively. Nevertheless, based on different principles, the contents of aroma components were obvious differences in contents with different methods.