Abstract: Cane juice, syrup and molasses collected from a cane sugar manufactory were respectively brewed with Schizosaccharomyces pombe. Through distilling from the fermented broth and a successive storage for 3months, spirits were obtained. The aroma compounds were extracted with dichloromethane, and then were analyzed with GC-MS. Ten aroma compounds were identified in all the three kinds of spirits, which suggested that they might be the main components to form the specific flavor of sugar can spirits. Rum brewed from molasses contained several compounds derived from Maillard reaction so that it featured maple flavor, while the spirits from cane juice and syrup did not contain that kinds of compounds and behaved light flavor feature.