Abstract:Fresh corn is a type of whole grain food with broad development prospects，containing protein，amino acids，fat，starch and soluble sugar.And it also rich in dietary fiber，vitamins and bioactive substances.A number of positive health effects have been associated with consumption of fresh corn，such as regulation of intestinal flora，lowering of blood pressure，blood lipid levels，prevention of cancerous lesions and protective effects on eyesight.The edible quality of of fresh corn could be improved through its aroma.Volatile flavor compounds in fresh corn are determined by the variety of corn，as well as its processing and storage conditions.This paper reviewed research progress on analytic technology for assessing volatile flavor compounds in fresh corn，and introduced the influence of processing and storage on changes in volatile flavor compounds in fresh corn.These findings provide a valuable reference for accurate analysis and evaluation of volatile flavor compounds in fresh corn，and a foundation for research into flavor regulation of whole-grain fresh corn foods.