Abstract:Chinese Baijiu has a long history and occupies an important position in the food industry. Because of its pleasant flavor，it is loved by consumers. In recent years，the study of trace components in Baijiu and their impact on the aroma characteristics has become a hot spot in the field of Baijiu. This paper reviewed the research progress in the detection and analysis of aroma components of Baijiu. It introduced the pre-treatment method，detection technology，and screening and analysis methods of aroma components and summarized the latest results of flavor mining and analysis in major Baijiu with different aroma types，so as to provide ideas for the research direction of Baijiu and lay a foundation for the improvement of relevant standards and the highquality development of the Baijiu industry in the future.