Abstract: Based on the main characteristics and basic information (sensory threshold, aroma description, odor specific magnitude estimation, odor activity value, etc.) of volatile compounds in Chinese strong-flavor Baijiu (CSFB), the important aroma compounds, the description of aroma sensory and its related volatile compounds, as well as the regional characteristics of volatile compounds in CSFB were reviewed. The main characteristics of trace components in CSFB were their low content, wide variety, wide range of sensory threshold value, diverse aroma senses and the complexity of interaction among them. The sensory threshold and aroma contribution of 115 volatile compounds in CSFB were described, and 38 important aroma compounds were concluded, which were mainly assigned into the compounds of acids, esters, aromatic and alcohol. The composition and content of volatile compounds are significantly related to the regional characteristics and aroma senses of CSFB. For example, the compounds assigned into pyrazine are the material basis of roasting aroma in CSFB, and 22 compounds including ethyl acetate, 2,3,5-three methyl pyrazine, 2-Pentanone, etc., were characteristic compounds for distinguishing the CSFB respectively produced from Sichuan and Jianghuai regions. In view of the shortcomings of the sensory evaluation and the construction of flavor wheel of CSFB, it was pointed out that the future research on the system of terminology standard for liquor sensory description, the correlation between aroma sensory characteristics and volatile compounds, and the interaction between trace components of CSFB should be further studied, which aimed to promote research on selecting the key flavor components of liquor, controlling of off-flavor substances, establishing systematic sensory evaluation methods and forming the ecological brewing concept, laying the foundation for the high-quality development of the Baijiu industry.