In this paper, the aroma compounds in Chinese liquors were introduced, including alcohols, organic acids, esters, amino acids, containing-hydroxyl compounds, acetals, containing-nitrogen compounds, containing-sulfur compounds, furans, phenols, and ethers and so on. Recently, Many modern analysis techniques applied in Chinese liquor were reviewed, including GC-MS、GC-O、HS-SPME、DI-SPME、multiple-dimensional gas chromatography/time-off-flight mass spectrometry、SBSE、AEDA and so on. Moreover, the formation and action mechanism were discussed. With the development of modern flavor analysis technology, microbiology technology, molecular biological technology, comprehensive application in Chinese Liquors has improved the related research and exploration of flavor compounds, characteristic flavor compounds, functional microorganism and so on.