Abstract:Huangjiu is a traditional fermented food in China，which has a rich aroma and complex components.Its flavor components include esters，alcohols，aldehydes，and other substances.They are produced partly by brewing raw materials with wheat starter and partly through the metabolism of microorganisms and biochemical reactions that occur during storage.This article described the main volatile components in Huangjiu，compared the characteristic aroma components of Huangjiu in different regions，analyzed the factors that affect its aroma，summarized the methods used to detect flavor components，and suggested measures to improve the overall quality of Huangjiu.