Abstract:Milk and its products, as currently indispensable beverages, have many categories and unique odors. The characteristic flavors of milk, such as milky aroma, fruit aroma, sweetness, and acidity, are determined by volatile substances. Volatile substances (including alcohols, aldehydes, ketones, acids, esters, lactones, sulfur-containing compounds, nitrogen-containing compounds, and terpenoids) are mainly produced by microbial degradation in organisms and biochemical reactions during the ripening process. Flavoromics is an emerging field in omics technology that tracks and identifies food flavor compounds, explores the contribution to volatile components to food flavor and underlying working mechanisms. This article reviews the main flavor substances, components, and sources in milk, and determines the quality and texture of milk from the perspective of flavoromics technology, thereby providing a theoretical basis for flavor regulation of milk and its products.