Research Progress on the Influence of Flavor Compounds in Baijiu on Post-Drinking Drunkenness Degree

With the upgrading of consumption and the popularization of health concept, the post-drinking drunkenness degree has become a crucial index for consumers to evaluate the quality of Baijiu. The flavor components in Baijiu not only directly affect the sensory quality of the product, but also have a key impact on the post-drinking drunkenness degree by regulating ethanol metabolism, neural response and physiological function. In this paper, the concept of drunkenness degree was systematically expounded, three evaluation methods including subjective evaluation, behavioral testing and biomarker testing were introduced, and the effects of flavor components such as esters, alcohols, acids, aldehydes, phenols and pyrazines on drunkenness degree were mainly reviewed, so as to provide a reference for improving the quality of Baijiu and the healthy development of the Baijiu industry.