The volatile compounds of two kinds of luzhou-flavor liquor, Wuliangye and Yanjingfang, were analyzed qualitatively and quantitatively by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The main difference between the two kinds of wines were that esters and acids were in different proportions, and alcohols, aldehydes and ketones were different in types. In Wuliangye, there were four major esters, ethyl caproate, ethyl acetate, ethyl lactate and ethyl butyrate, the ratio of which was 1∶0.18∶0.07∶0.08, however in Yanjingfang, the ratio of the four esters was 1∶0.24∶0.24∶0.08. In Wuliangye, the ratio of acetic acid, butyric acid and caproic acid was 0.26∶0.10∶1, but the ratio was 1.17∶0.26∶1 in Yanjingfang.