Aroma is one of the important standards to evaluate extracts. Analysis flavor components will provide reference for extracts application and quality control standard. The volatile flavor components of treemoss extracts were analyzed by solid phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS) and the aroma active components were confirmed by gas chromatograph-olfactometer (GC-O) with aroma extract dilutions analysis (AEDA). It was shown that a total of 102 compounds in two treemoss extracts samples (S1 and S2) were identified. Among these, there were 27 active odorants in two treemoss extracts, and the odorants with FD > 9 were methyl β-orcinolcarboxylate, ethyl levulinate, ethyl orsellinate, ethyl hematommate, ethyl nonanoate, ethyl heptanoate and ethyl phenylacetate. Moreover, these active odorants were quantitated by internal standard method and its odor active values (OAV) were calculated; it was confirmed methyl β-orcinolcarboxylate, ethyl orsellinate and ethyl heptanoate were the key odorants of the treemoss extracts.