Abstract:Odor，as an important sensory feature of beer，is determined by the volatile components of beer.Higher alcohols，organic acid and esters are the three most important compounds，which are mainly related to the yeast used in brewing.Among the hundreds of volatile compounds provided by hops，terpenes account for the highest proportion，which gives beer flower aroma，pine incense and other odors.Maillard reaction during beer production and storage is one of the causes of beer aging.Substances such as trans-2-nonenal，Strecker aldehyde and diacetyl produced in the aging process of beer can lead to undesirable odor of beer.This paper reviewed the research progress on volatile components and beer odor in recent years，and put forward suggestions for the improvement of beer quality.