Abstract: Microcompounds, the key factors for the difference of flavor and quality in Baijiu, are one of the hot topics in the research field of Baijiu. Pyrazine compounds are a kind of microcompounds which contribute to the formation of the flavor in Baijiu, and are also important functional components in Bajiu. In this review, the types and contents of pyrazine compounds known in high temperature Daqu Baijiu and their common detection methods are reviewed in detail. And the source (microbial synthesis and Maillard reaction), aroma and functional activities of pyrazines are also discussed. Pyrazines, which have both flavor and functional activities in high temperature Daqu Baijiu and are closely related to the microbial fermentation and brewing process of Baijiu, will be widely used in the production, quality control and adulteration identification for Baijiu. This review can provide theoretical reference for the study of pyrazines in Baijiu.