In order to measure and monitor character aroma content accurately and rapidly,calibration models were established during cider fermentation based on near infrared spectroscopy. The results indicated that the calibration models developed with partial least square(PLS) by the spectral pretreatment of first derivative(FD) and multiplicative scatter correction(MSC) in the characteristic absorption spectra ranges of 9747.1～7498.3 cm-1 and 6102.0～5446.3 cm-1were the best. The correlation coefficients (R2) and the root mean square errors of cross validation of the model in calibration set were 0.9205 and 4.87mg/L, respectively. The R2 of the test set and the root mean square error of prediction were 0.9388 and 3.76mg/L, respectively. These demonstrated that the model was very well and can be applied to quick determination and monitoring of character aroma content during cider-making. Based on the NIRS model, kinetic model of character aroma production was constructed with a R2 of 0.993 0 by Luedeking-Piret equation. The results showed that the fitted values by the model were in an agreement with the observed values. 