Baijiu is a traditional fermented beverage with thousands of years of history, and plays a very important role in Chinese catering culture. The analytical methods of volatile flavor compounds and non-volatile flavor compounds in Baijiu and the research status of the interaction of flavor compounds in Baijiu were systematically discussed. There are additive, synergistic, masking or irrelevant effects among volatile flavor compounds in Baijiu. There are many methods to analyze these interactions including S curve method, OAV method, σ-τ diagram method, partition coefficient method, vector model method and PDE model method. Studies using S curve method had shown the synergistic effect of alkyl sulfide on fruit flavor in Maotai-flavor Baijiu. The study of Maotai Baijiu by OAV method also indicated the synergistic effect of ethyl caproate mixtured with ethyl lactate or ethyl acetate, and additive effect was observed in the mixture of ethyl acetate and ethyl lactate. The method of σ-τ diagram method was used to analyze the interaction of aldoketones compounds and alcohols in Fen-flavor Baijiu. The masking effect was usually occurred in the presence of alcohols, while hexanol and benzyl alcohol did not interact with each other. And the synergistic effect was found among aldoketones. The partition coefficient method indicated that the release of 3-methyl butyric acid could be inhibited by high concentration of 2-phenethyl alcohol and 1-propanol in Baijiu. The influence of 1-propanol on release of 3-methyl butyric acid was greater than that of 2-phenethyl alcohol. The vector model method showed that the aroma intensity of the mixture had a good linear relationship with the aroma intensity sum of the single component. PDE model method had a good prediction performance for the aroma intensity of the mixture in Baijiu. Each method possessed its own advantages and disadvantages, and mutual verification will make the research results more accurate.