Abstract: With the development of liquor brewing technology and scientific and technological progress, the flavor of Chinese liquor is continuously enriched, and new fragrance products are innovated on the basis of the original flavor. In this paper, the volatile flavor components of light and soy sauce aroma type liquor are studied. The main aroma compound components in light and soy sauce aroma type liquor were analyzed by headspace solid phase microextraction(HS-SPME), liquid-liquid microextraction(LLME) and gas chromatography-mass spectrum (GC-MS) coupling methods. The results showed that the total ester content in the light and soy sauce aroma type liquor was high, it imparts aromas of fruit, fruity aroma, elegant aroma and comfortable aroma characteristics; the fusel oil is low, only 7.3% of the total alcohol; the total acid content is moderate, which can balance the taste and enrich the taste. Important flavor components are ethyl octanoate, ethyl 2-methylbutyrate, ethyl propionate, isoamyl acetate (-3-methylbutyl acetate), dimethyl trisulfide, ethyl valerate, Ethyl heptanoate, 2-methylbutanol, ethyl isovalerate (ethyl 3-methylbutanoate), 4-ethyl guaiacol, isovaleraldehyde (3-methylbutanal), Ethyl hexanoate, ethyl butyrate, ethyl decanoate, ethyl phenylacetate, ethyl decanoate, ethyl laurate, 2-phenylethyl acetate. The liquor style features a blend of light and sauce flavors, making it easier for consumers to accept.

Key words: light and soy sauce aroma type liquors, flavor, Aroma characteristics, gas chromatography-mass spectrometry (GC-MS), odor activity value(OAV)