Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation

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. [Display omitted] •861 kinds of trace components have been found in strong-aroma baijiu (SAB).•Molecular sensory science is used to study aroma compounds in SAB.•31 aroma compounds were confirmed to be notably related to aroma profile of SAB.•The directional regulation and interaction of aroma compounds are research focus.•Esters, acids and aromatic compounds are the skeleton components of SAB.