Abstract:In order to find out the flavor characteristics of Maotai-flavor baijiu，variety and content of trace components of fermenting grains and rounds baijiu，sampled during the fermenting process of Maotai-flavor baijiu were detected.It was found that n-propanol （max=6.76 g/L）was the highest alcohols.Ethyl lactate（max=2.98 g/L）and ethyl acetate （max=2.85 g/L）was relatively high.Acetic acid （max=1.48 g/L）was the highest organic acid.Acetaldehyde （max=2.31 g/L）was and the highest aldehyde.From the detection of fermenting grains，it was found that alcohols increased first and then decreased.The content of n-propanol（max=7.11 g/kg）was still the highest，pit-up was high and pit-down low.The content of ethyl acetate was the highest （max=3.78 g/kg），followed by ethyl lactate，which increased first and then decreased and the content reached the highest in the middle round baijiu （max = 0.81 g/kg）.The content of acids changed slightly and acetic acid was the highest （max=1.83 g/kg）.Alcohols，acids and esters were higher in pit fermentation than in stacking fermentation，which indicated that some precursors was brought into pit for decomposition during high temperature stacking and the decomposition components were high-efficiency extracting，which became the key component in round baijiu.The overall variety of aldehydes were rising and then declining gradually and maintain high content in the third，fourth and fifth round baijiu，which provided material premise for the production of high quality base baijiu.