Abstract: Baijiu aging is an important step during the brewing process of baijiu. Since the natural aging process is time-consuming and expensive, it is hoped that a new artificial aging technique will be developed to impart the color, aroma, taste and style of aged baijiu to the fresh one in a short time. Baijiu aging is the result of a combination of physical and chemical changes, and both the baijiu body and trace components change during baijiu aging. This paper reviews the changes of flavor compounds in the mainstream aroma types of baijiu during the natural aging process and summarizes the currently available artificial aging techniques. We expect that this review will provide a theoretical basis for the development of an optimal artificial aging technique.

Key words: baijiu; natural aging; aroma compounds; artificial aging techniques