And aroma type of the plant has also been identified,as Qinglinghua aroma.

After the diverse aroma components were screened by the application of variance analysis and the discrimination effects were inspected by the principal component analysis, the characteristic aroma components were concluded further, according to the information of threshold value, aroma type, and so forth.

The special flavoring component of liquors of different flavor types are determined by corresponding liquor-making techniques.

The origin and the present situations of liquor flavor types in China were introduced in this paper.

GC-flash type electronic nose was used to analyze liquor of three main flavor types (Luzhou-flavor, Fen-flavor and Maotai-flavor).

A pair of dominant strains So2# and Ni2#,which were complementary in performance and helpful to improve the technical economy index of sauce production,was screened from 10 experimental strains by comprehensive comparison of their fermentative resolution ability,protease system,sporiparous ability,product flavor and so on.

There were remarkable differences in main biochemistry components and sense qualities among fresh-flavor,chestnut-flavor,high fired-flavor and over fired-flavor green tea,and the polyphenols,amino acids,soluble sugar and chlorophyll decreased markedly during the drying with the increase of temperature,the color yellowed and taste got less fresh and brisk.

This review summarized the techniques of the research on the aromatic composition of Chinese spirits, classification of the flavor type of Chinese spirits and so on.

The five flavour types of liquor are Luzhou-flavour type, Fen-flavour type, Maotai-flavour type, Sanhua-flavour type (the four basic types are independent and their typical representatives are Luzhou Laojiao and Wuliangye, Fen liquor, Maotai, and Guilin Sanhua respectively.