Abstract: To obtain the man thctors influential to the aroma of Chinese liquor both the principal component analysis and factor analysis were used in the analysis of 17 flavor components in 46samples by means fo GC.GC-MS and sensory evaluation.With the comparison of the two methods and theiy results. factor andlysis was selected as the most optimal method of simplifying the original data. The results were found satistactory from the statistical analysis.

Key words: Principal component Factor Principal component analysis Factor analysis Flavor and aroma