This paper reviewed research progress of aroma components of honeys in foreign countries in recent years. Pretreatment methods of honey aroma compounds detection, such as hydro-distillation (HD), headspace (HS), headspace solid-phase microextraction (HS-SPME), were emphasized. Advantages and disadvantage of different pretreatment methods were compared. Aroma compounds identified were summarized Problems occurred were pointed out and suggestions for improved methods were proposed.