Baikhaju, Nockpaju, Dongdongju and Chungmyungju of the traditional Yakjus - the native alcoholic beverage of Korea - with the different fermentation methods were brewed and the volatile odor components were analized by gas chromatography methods of headspace gas. The general constituent content in them was different a little, and formaldehyde, acetone, acetaldehyde, ethylacetate, ethylalcohol, n-propanol, iso-butanol, iso-amylalcohol, diacetyl and dimethyl sulfide were separated and quantified into the volatile aroma components. The contents of acetaldehyde, ethylacetate and n-propanol were 17∼73ppm, and iso-amylalcohol were 418∼925ppm. The contents of formaldehyde and acetone were 0∼2.15ppm, and that of diacetyl and dimethyl sulfide were 0.032∼1.012ppm, and 5∼65ppb.