Abstract: The flavor and bioactive components of pure honeysuckle flower liquor produced by solid-state fermentation were investigated and the important aroma compounds were analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the flower liquor mainly contained β-damaconen, ethyl octanoate, acetal, ethyl 3-methylbutyrate, linalool, phenylethyl alcohol, ethyl decanoate, isoamyl acetate, ethyl laurate, ethyl caproate, acetaldehyde, olebellene, isoamyl octanoate, 2-methylbutanol, trans-eugenol, and other flavor compounds. Its flavor was similar to that of Fen-flavor liquor and the liquor had the characteristic flavor of honeysuckle flowers. Functional components such as chlorogenic acid were detected in the liquor. During the solid-state fermentation process, the aroma and bioactive components of honeysuckle flowers were retained and transferred to the liquor, enhancing the flavor and functional properties.

Key words: honeysuckle flower liquor, solid-state fermentation, flavor, gas chromatography-mass spectrometry (GC-MS), bioactive components