Abstract: As consumers increasingly pursue foods with superior quality and enriched flavor, fermented products have attracted considerable attention due to their unique sensory properties and nutritional advantages. Aroma-producing yeasts, as pivotal microbial catalysts in fermentation processes, are widely utilized in the production of a broad range of fermented foods, including alcoholic beverages, fermented dough-based products, and fermented soybean products. This review synthesizes recent research progress on aroma-producing yeasts in fermented foods, beginning with a systematic overview of their taxonomic classification and key biological characteristics. The primary aroma-active metabolites synthesized by these yeasts are esters and alcohols, which play a decisive role in determining the flavor profiles of fermented food products. Next, the mechanisms underlying aroma biosynthesis in these yeasts are elaborated. By regulating metabolic pathways, these yeasts synthesize a diverse array of aromatic metabolites, which in turn impart unique sensory attributes to fermented foods. In-depth exploration of these mechanisms not only facilitates the clarification of the functional roles of aroma-producing yeasts during fermentation but also establishes a solid theoretical foundation for further optimizing the flavor quality of fermented products. Lastly, the current application status of aroma-producing yeasts in fermented food manufacturing is summarized. This review offers valuable insights and guidance for the innovative development of the fermented food industry, while concurrently promoting in-depth research and expanded industrial application of aroma-producing yeasts in the field of food science and technology.