The objective of this study was to compare the level of Oavor compounds of Edllopian alcoholicrnbeers In additIon, the knowledge, attitude and practice (KAP) study was employed to assess dIernlevel ofllllderstanding ofprofessio11als working in breweries about the Oavor compounds relatedrnto beer quality and safety. A total of 220 beer samples fiom 11 brands were collected randomlyrnfiom diffi:rent relall oudets and fOod markets aClOSS ten sub-citIes of AddlS Ababa. For eachrnbrand, two beers WCle J"lJ1Jdomly collected nOllJ each sub city. For analysis, two composilernsamples were plepared by taking 20 ml fiom tile 330 ml beer bottle and each brafld werernaflalyzed lil quadmplicate. VDKs were analyzed with HS-GC-ECD method, wIllIe Acetaldehyde,rnEsters, Dimethyl sulfide (DMS) alld highClÂ· alcohols wele analyzed with HS-GC-FID method ArnstnJctwed questI01lf1alIe was used to Ulldeltake KAP study One-way ANOVA WCle used tornevaluate the sigJlJljcance diffClC1Jce betweCll bJ"lmds at the 005 level of sigl11ficance and DUllcanrnHSD was used to sepamte the means. VolatIle Oavor compounds were detected in this studY,11ldrnthey were 01 the range between (13.8-128.2 fig1) for total vicimil diketolles,(l. 65-8.0 mg/l) forrnAcetaldehyde,(O 00-7635 fig1) for DMS, (11. 75- 28.35 mg/l) for Ethyl acetate,(8. 40-2095 mg/l)rnfOr n-Propanol,(5. 85-177 mg/l) fOr Iso-butanol, (0 IO-3. 95 mg/l) for Isoamyl acetate and (38. 05-rn650 mg/l) fOr Amyl alcohol Tills means the total VDK content of dllee brand~ of beers werernabove the dneshoId value and oJJly two braflds have acetaldehyde COllcelltratIon above dIernthreshold value. In olle brand, DMS lS not detected and duee bJ"llllds were above the dllesholdrnvalue. For Iso-amaylacetate, tCll brands were above the dlfeshold value. Conversely, the bigberrnalcohols n-PlVpanol and Iso-butanol content of all brands were ill the acceptable thresilold value.rnFor anlyl alcohol five brands contain above the dlleshoJd value and only Olle brand were abovernthe threshold value fOr edlyl acetate. MEljOlity of dIe alcoholic beCl"S cOll/alI1 acceptable level ofrnvolatIle Oavolll compolwds except for their Iso-amyl acetate and Amyl alcohol content. InrnadditIOll, level of Viclilal diketones, Acetaldehyde, and DMS in some Ethiopian ,1lcoholic beersrnis significant. ThIS shows that the maturatJoll tIine dlUing fellJ1ellfatioll plocess might not bernenough 10 leduce dIe level of these compollflds. As a result of this, brands wid I significantrnamoUllt of' acetaldehyde might have hangover effect when conslUlled in large amOllfl! Byrnconsldering customer satIsfactIon, blewers have to take actIons and assess the root causes fOrrnthose Oavour compOlU/ds which are above the threslJold value. MOIeover, knowledge of somernprofesslollal employees in the beer factones are nol satIsfaclol)', especially aboul selectedrnUavour compounds sllch as VDKrnKey wonts: Beer; Fla vow; VDK, DMS, Higher alcohols.. Esters, Quality, Thn:sIJOId, Ethiopia