Bread is one of the most widely consumed foods in the world. Among the different properties that define its quality, the aroma of bread is considered essential to its approval by consumers. Knowing what the compounds found in bread are, as well as the most important ones in crumb and crust, and understanding their biological sources and how they affect the final aroma of bread, could make it possible to modify the steps of bread manufacturing in order to enhance those with a positive impact and reduce those with a negative impact. The aim of this review is to provide a guideline correlating a great deal of the information now available regarding wheat bread aroma. For this purpose, a total of 326 volatile compounds reported in the literature have been included. The sensorial correlation of these compounds with the final aroma of wheat bread has also been explained, as well as the biological sources that generate them. Finally, it is shown how modifying the production stages of wheat bread could also affect the odour quality. •A guideline with the available information of wheat bread aroma is provided.•A total of 326 volatile compounds in crumb and crust are collected in a table.•The biological origin of these compounds has been reviewed in crumb and crust.•The main factors that affect the final aroma of bread are shown.•The impact of these volatiles on the aroma perceived by consumers is presented.