In order to clarify the difference and its change rule of the contents of main flavor compounds in base Laobaigan Baijiu among production batches, statistical analysis was used to analyze the contents of the main flavor compounds in the 2573 batches of the base Laobaigan Baijiu produced by Sanpaijing technology and Laowuzeng technology throughout 2016. Using partial least square discriminant analysis, it was found that the differential compounds in the base Baijiu of Sanpaijing and Laowuzeng were ethyl lactate, ethyl butyrate, ethyl hexanoate, ethyl acetate, isopentanol and 1-propanol, among which the contents of ethyl lactate and 1-propanol were higher in bas Baijiu of Sanpaijing, and others were higher in base Baijiu of Laowuzeng. The contents of ethyl lactate and ethyl acetate in different types of base Baijiu with same brewing process were significantly different. From April to December, the trend of main esters and aldehydes contents in Sanpaijing and Laowuzeng base Baijiu was increase at first and then decrease, while the changes of alcohols of base Baijiu was not obvious. Correlation analysis showed that the contents of acetaldehyde and acetal, ethyl lactate and total esters showed strongly positive correlations in the two base Baijiu. These findings pointed out the direction of quality control and process optimization in the productive process of Laobaigan Baijiu, and laid the foundation for the company to optimize the production design and improve production quality.