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Soy sauce aroma type baijiu (SSAB) is one of the four basic baijiu flavor types. It has an elegant sauce flavor, empty cup aroma, lasting, mellow and sweet entrance, soft with obvious acidity, delicate taste and long aftertaste. However, to date, no study has identified the key aroma compounds in SSAB. This study introduces SSAB and its production process, and summarizes the research status on flavor compounds. Through analysis and review, some assumptions are made to explain why the key aroma compound of SSAB remains unidentified. We provide insights for the analysis of key aroma compounds in SSAB and lay a theoretical foundation for the improvement and rapid development of SSAB quality. • Specific summarizes the research of key volatile compounds in soy sauce aroma type baijiu. • Summarizes the research of off-odor components in soy sauce aroma type baijiu. • First time to analyzes why the key flavor of soy sauce aroma type baijiu have not been discovered. [ABSTRACT FROM AUTHOR]