Sauce-flavor Baijiu is one of the typical representatives of Chinese Baijiu,which has a unique flavor and is loved by consumers.The formation of special flavor of sauce-flavor Baijiu is the result of the interaction of microbial population structure,gene expression,enzyme activity and metabolic pathway.In recent years,the rapid development of omics technology has provided a strong technical support for multi-level and multi-angle analysis of microbial population structure,enzyme types and flavor compounds.In the present study,the application of genomics,metabolomics,transcriptomics and proteomics in sauce-flavor Baijiu was researched in order to provide theoretical reference for quality control and high quality development of sauce-flavor Baijiu.
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