Abstract:Flavor components of compound flavor liquor were analyzed by direct injection method and gas chromatography-olfactometry-mass spectrometry（GC-O-MS）.The qualitative analysis of the flavor components were analyzed respectively by mass spectrum，retention index and olfactometry，combining gas chromatographythree internal standard methods for the quantitative analysis.The main ingredients contributing to the overall flavor were evaluated through odor activity value（OAV）and aroma intensity.The results showed that through the analysis of direct injection method and GC-O-MS，a total of 55 compounds were isolated，of which the structure of 54 was identified，accounting for 98.18%of the total flavor components in compound flavor liquor.Evaluation of OAV and aroma intensity values indicated that ethyl acetate，ethyl butyrate，ethyl valerate，ethyl hexanoate，ethyl heptanoate，ethyl octanoate，acetic acid，butyric acid，valeric acid，hexanic acid，heptanoic acid，octanoic acid were the main flavor components.