Research progress of chromatographic technology on the detection of flavor substances in Baijiu

As the national drinks, Baijiu has a history of thousands of years. Baijiu liquor body is mainly composed of ethanol, water and trace flavor substances, among which the composition and content of flavor substances are of great value for Baijiu aroma type distinction and product quality evaluation. The trace flavor substances in Baijiu were mainly detected by chromatographic techniques. The development history of Baijiu chromatography techniques was introduced, and the pretreatment technology of volatile flavor compounds in Baijiu was summarized. The principle of GC, HPLC and their combination technology and their application in the detection of Chinese Baijiu flavor substances were reviewed, in order to provide references for the subsequent selection of chromatographic techniques for the detection of Chinese Baijiu flavor substances.