Beer aging is one of the most concerned issues in beer.GC-MS was used to analyze simultaneously 9 aging flavours containing furfural,2-acetyl furan,benzaldehyde,5-methyl furfural,benzeneacetaldehyde,diethyl succinate,ethyl phenylacetate,ethyl nicotinoate and γ-nonalactone.The correlation coefficients of those compounds by standard addition method were between 0.9925 and 0.9995.The precisions ranged from 2.54% to 12.05%.The recoveries were 83.00%-99.63%,with the detection limits in the range of 0.008~0.025 μg/L.All data above-mentioned demonstrate it was a good method.Studies on 9 aging flavours in different beer were carried out by this method.The results showed that most of compounds increased in concentration during storage,though the varies of those compounds in concentration during storage were different with different beer.Among those compounds,furfural,2-acetyl furan,diethyl succinate and ethyl nicotinoate are the most sensitive indicators of beer staling,especially furfural and 2-acetyl furan formed by Maillard reaction.The secondary indicators were γ-nonalactone,benzeneacetaldehyde and 5-methyl furfural.Benzeneacetaldehyde was from Strecker degradation.In addition,γ-nonalactone in this study tended to increase,which is to the contrary of the phenomenon reported by Angeline et al.The other compounds including benzaldehyde and ethyl phenylacetate did not seem as important and effective for staling beer.