The quality of flavor has gradually become an important reference indicator of whether food can be favored by consumers. Carbohydrates as one of the main nutrients in food have been found to have a significant impact on the retention and release of volatile flavor compounds in food. This article reviews the mode of action of carbohydrates and volatile flavor compounds,and elaborated the effects of carbohydrates and the volatile flavor compounds on the release and retention of volatile flavor compounds in carbohydrate matrix. It will provide a scientific basis and reference for the controlled release of volatile flavor compounds in carbohydrate matrix.