The volatile and non-volatile constituents of beer, as well as taste threshold levels for some of them as reported in the literature, are listed. The effect of beer constituents on flavor, rather than their level of detection, is stressed. Physical properties, odor characteristics, and effect on beer flavor of some beer constituents are presented. Outstanding flavor notes produced by the addition of selected compounds are correlated to the gas chromatographic profile of the sample. The effect on beer flavor of some of the organic solvents as carriers in the preparation of polymer can linings is also considered.