Abstract:The edible Rosa rugosa and glutinous rice liquor were used as the main raw material， and erythritol was used as a sweetener， so as to optimize the preparation process of Rosa rugosa liquor through single factor and orthogonal experiments. The color， aroma， taste， and quality of Rosa rugosa liquor with erythritol were analyzed by means of a color difference meter， energy analyzer， gas chromatography-ion mobility spectroscopy（GC-IMS）， automatic amino acid analyzern. The results showed that the optimal preparation process of erythritol Rosa rugosa liquor was an alcohol content of 25% vol， a ratio of 1∶150 （g/mL） between Rosa rugosa and glutinous rice liquor， 8% erythritol， and a soaking time of 21 d. The Rosa rugosa liquor prepared by this process had the highest sensory scores， with color difference feature L* of 36.09， a* of 11.51， and b* of 5.05.The Rosa rugosa liquor contained 910.70 kJ of energy， 0.47 g of protein， and 13.97 g of carbohydrates per 100 g.There were 18 free amino acids， including six essential amino acids， accounting for 13.45% of the total amino acid content. A total of 62 kinds of volatile components were identified by GC-IMS. Among them， ethyl acetate， ethyl butyrate， 2-furan methanol， geraniol， 3-methyl-1-butanol， maltol， β-pinene， and hexanal accounted for 46.59% of the total volatile components， making them the main characteristic flavor compounds of Rosa rugosa liquor. The low-sugar Rosa rugosa liquor prepared in this experiment had excellent quality and unique flavor.