Abstract:Strong-aroma Baijiu with sweet and mellow taste is the mainstream of Baijiu production and consumption in China.The strong-aroma Baijiu of different regions，brands，and years had unique characteristics，which are closely related to the type，content，and proportion of trace components.Differences in trace components depend on not only raw materials and production processes but also complex geographical and climatic conditions in different production areas.At present，861 trace components have been detected in strong-aroma Baijiu，including esters，alcohols，acids，aldehydes，and ketones.The paper reviewed the research status of the production process，main categories，trace components，and aroma compounds in strong-aroma Baijiu，aiming to provide reference for the research and development of the Baijiu industry.