The pleasant fruity flavour of lager beers is one of the most appreciated features of these beverages, whereas alcohol-free beers (AFB) also exhibit a flavour reminiscent of wort. Even though several studies have been carried out to characterise the key odorants in different alcoholic beers, there are no similar works for AFB. Hence, the aim of this research is to identify the compounds contributing to the characteristic aroma of AFB. In this work, the volatile fraction of an AFB-base (without added flavourings) was isolated using solvent assisted flavour evaporation (SAFE) and analysed by GC-MS and GC-Olfactometry. Twenty-three odour regions showed odour activity in GC-O experiments, amongst which the most potent were methional, phenylacetaldehyde, 2-methoxyphenol, β-damascenone, 2-phenylacetic acid, 2-phenylethanol, and 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone. The presence of these compounds plays a crucial role in AFB aroma.