Abstract: As a natural flavor material, Amomum tsaoko (AT) is widely used in food and pharmaceutical industry. Based on the reports of the chemical compositions in AT published at home and abroad, the extraction methods, qualitative and quantitative analysis methods of volatile compounds and identified aroma components in AT are summarized. The problems existing in the research of aroma components are clarified. Meanwhile, the research status of non-volatile components in AT and the application in food seasoning, bacteriostasis and mildew prevention, oxidation resistance, anti-tumor and epidemic prevention are summed up briefly. The purpose of this paper is to provide references for variety screening, origin identification, deep processing and comprehensive utilization of AT.