Abstract: Glycosidically bound aroma compounds are non- volatile and odourless glycosides, which can be liberated from glycosides by acid or enzymatic hydrolysis.Aroma component is one of the most important factors affecting the quality of citrus juice.Studies on the glycosidic compounds in citrus juice are important in reducing the characteristic aroma loss and enhancing the total aroma quality of the fruit juice.In this paper, the chemical composition, methods for the extraction and analysis of the glycosidically bound aroma compounds were introduced.In addition, the methods of liberating the glycosides and the main aroma active compounds were discussed.