Abstract: Apple cider is a fruit wine of low-alcohol fermented which is produced by apple or apple juice. Because of its high nutrition and healthy value, people pay more attention on it and are fond of it. Aroma components play important roles in the quality of cider. In this paper, the types and sources of main aroma components, analysis methods, and synthesis pathway of main aroma components in cider were reviewed. And suggestions for the trend of apple cider aroma research in the future were put forward.