Pepper is one of important vegetables, which plays a very important role in condiments. Pepper contributes to food flavors as condiments from two aspects, pungency and aroma. This paper describes the recent process on volatile components of pepper around the world. Varieties, maturity, and product forms are the main factors affecting volatile components of pepper and GC-O has been used to identify the odor-active components in pepper. The aroma of pepper is directly related to variety, product origin, maturity and quality.