摘要 : Baijiu is widely regarded as the national liquor of China and occupies a vital position in China's food industry. In 2020, the total sales revenue of baijiu industry reached 583.639 billion yuan. Strong-aroma baijiu is one of the ... 展开 Baijiu is widely regarded as the national liquor of China and occupies a vital position in China's food industry. In 2020, the total sales revenue of baijiu industry reached 583.639 billion yuan. Strong-aroma baijiu is one of the four basic aroma baijiu types, and is popular among consumers because of its pleasant flavor. Thus, the researches on the trace components in strong-aroma baijiu and their influences on the aroma profile of strong aroma baijiu have been carried out gradually. This study mainly introduced the technological process of strong-aroma baijiu, summarized recent progress in the research on the trace components in strong-aroma baijiu, especially for the influences of aroma compounds on the aroma profile of strong-aroma baijiu. This study aims to provide ideas for the research direction of strong-aroma baijiu, and lay a foundation for the improvement of related standards and the high-quality development of the baijiu industry in the future. 收起