Abstract: The skeleton compounds in Chinese soy sauce aroma type liquor were isolated by liquid-liquid microextraction (LLME) , and detected by gas chromatography-mass spectrometry (GC-MS) .48 aroma compounds were identified and quantified.29 compounds belong to skeleton compounds.The overall aroma of Chinese soy sauce aroma type liquor, while excluding the typical aromas, could be mimicked by an aroma recombinate consisting of 52 compounds.According to omission experiments, esters and alcohols of skeleton compounds contributed a lot to the aroma of Chinese soy sauce aroma type liquor, and ethyl hexanoate, ethyl acetate, ethyl butanoate, 1-propanol, 2-phenylethanol, and 3-methylbutanol were important skeleton aroma compounds.Omission and addition experiments corroborated that trimethylpyrazine, furfural, 4-ethyl guaiacol, and furaneol was not related to the soy sauce aroma of Chinese liquor.