The flavor substances of Baijiu are a huge and complex compound system,including acids,esters,alcohols,aldehydes,phenols,terpenes,etc.Although they only account for about l％-2％in Baijiu,while they not only determine the flavor style and quality of Baijiu,but also affect human health and drinking comfort.In this paper,the research results of the past 30 years were summarized from three aspects of Baijiu flavor components,drinking comfort and the relationship between them,in order to provide references for healthy brewing and modernization research of Baijiu.
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