Three strains of industrial Saccharomyces cerevisiae were isolated and screened from different yeast mud used for production, and numbered A, B, C, D. Using S. cerevisiae C as the control, the changes of trans-2-nonenal （T2N） contents in beer fermented by different yeasts during brewing process were researched by headspace solid-phase microextraction （HS-SPME） combined with gas chromatography-mass spectrometry （GC-MS）. The results showed that the difference of T2N content in different fermentation broth was significant （P〈 0.05）. The T2N contents in the yeast A, B, C, D fermentation broth were 13.63 μg/L, 9.12 μg/L, 10.93 μg/L and 7.63 μg/L, respectively. T2N contents in the beer fermented by four yeast strains were higher than that in the fermented broth. The T2N contents changes in the yeast D beer brewing process showed that T2N content in cold wort was the highest of 25.93 μg/L, and was relatively lowest of 6.96 μg/L in the fermentation process, then the T2N contents increased in the cold storage and the finished product stage, up to 9.27 μg/L and 11.36 μg/L, respectively, but much lower than that of the cold wort.