Abstract:The effects of ordinary aging， aging with oak chips， and aging with oak barrels on the flavor characteristics and antioxidant activity of persimmon brandy were investigated. Gas chromatography-ion mobility spectrometry （GC-IMS） was employed to detect and analyze the volatile flavor components. The volatile components of persimmon brandy aged with different methods were compared by fingerprinting and principal component analysis （PCA）. The results showed that a total of 30 volatile flavor compounds were detected and characterized in the three products of persimmon brandy， including 6 alcohols， 8 esters， 5 aldehydes， 1 ketone， 1 acid， 3 furans， 1 ether， 2 sulfides， and 3 others. Fingerprinting and PCA results showed that the persimmon brandy samples aged with oak chips and oak barrels were closer， while there were significant differences among the three samples. The electronic nose and electronic tongue detected the odor and taste response intensity， and the sample aged with oak barrels had the strongest alcohol flavor. The results of antioxidant capacity analysis showed that the antioxidant activity of the samples aged with oak chips was the strongest. Aging with oak barrels and oak chips enhanced the flavor characteristics and antioxidant activity of persimmon brandy.