The invention discloses a method for rapidly, simply and conveniently extracting volatile flavor substances from fermented grains. The method comprises the following steps: adding citronellol and ultrapure water in the fermented grains, soaking for 60-150 minutes, carrying out ultrasonic treatment for 20-40 minutes, carrying out centrifuging to obtain supernate, putting the supernate into a test tube, and adding sodium chloride until a solution is saturated; and adding an organic solvent, vibrating for 3-5 minutes, standing for 5-10 minutes, carrying out centrifuging to layer an organic phase with a water phase, and preserving the organic phase so as to obtain the volatile flavor substances. The method has the characteristics of simplify, convenience, rapidness, low dosage of the organic solvent, low labor strength, accuracy in quantifying and the like and is applied to the qualitative and quantitative analysis of the volatile flavor substances in the fermented grains.