Abstract:Offensive odor is the key factor that seriously affects the quality and quality rate of baijiu，thus directly affecting the product quality and economic benefit of liquor enterprises. Therefore，this paper reviewed the analysis methods of offensive odors in baijiu，six main types of these odors in light-flavor baijiu，and the substances that may produce these odors. Simultaneously，in conjunction with the production process of lightflavor baijiu，the paper summarized the common factors and control measures of offensive odors in raw materials，fermentation process，fermented grains，and distillation process. This review provides a reference for the quality control of light-flavor baijiu.