Abstract: In this paper, the volatile flavor components of base and finished Fen-Maotai-flavored liquors were studied. The main aroma compounds were analyzed by headspace solid phase microextraction (HS-SPME) or liquid-liquid microextraction (LLME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that Fen-Maotai-flavored liquor contained abundant amounts of esters, imparting a floral and fruity aroma that was elegant and comfortable to the liquor. The liquor contained a very low amount of fusel oil, only 7.3% as compared to the total alcohols; the total acid content was moderate, which balanced the taste and enrich the aftertaste. The important flavor components identified included 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, and 2-phenylethyl acetate. The liquor integrated the essence of Fen and Maotai style, making it easier for consumers to accept.

Key words: Fen-Maotai-flavored liquor, flavor, aroma characteristics, gas chromatography-mass spectrometry, odor activity value