In 1960s, ethyl hexanoate in Maotai Baijiu (liquor) distilled from fermented grains in cellar bottom was successfully isolated by paper chromatography, which marked the beginning of aroma and flavor study of Baijiu in China. In recent years, with the development of separation and identification technology, researches on aromas from Baijiu had rapidly developed in China. The research status, new trends, new discoveries, and new technology of aromas in Baijiu were summarized, and the research methods were proposed in this study. The general research ideas could consist of four steps, including extraction, separation, identification, and confirmation of active aroma compounds. The application of extraction and Osme techniques in liquor aroma study were presented, while the evaluation of direct injection and liquid-liquid extraction quantitative methods for Baijiu compounds were described. Moreover, the recombinate and omission tests for aroma compounds were also introduced. Finally, the direction of future study on the Baijiu aroma substances was pointed out.