Abstract: The content of limonene and linalool,sensory evaluation as indexes,the brew technology of Zanthoxylum bungeanum liquor by solid fermentation was researched and the orthogonal test was designed to optimize the brew technology.The flavor compounds of Z. bungeanum liquor were further analyzed by gas chromatography-mass spectrometry( GC- MS).The results indicated that red Z.bungeanum was suitable for brewing Z.bungeanum liquor,the optimum process conditions were Z. bungeanum content 0.4%,particle size 60- mesh,brewage time 9days.Under the optimum condition,limonene was 45.4 mg / L,linalool was 39.8 mg / L in the Z. bungeanum liquor,sensory evaluation was 90. Zanthoxylum bungeanum contributed to limonene,linalool,linalyl acetate,(-)- 4-terpineol,cineole,etc and ethanol,1- propanol,tert- butanol,ethyl acetate,2- methyl-1- propanol,acetal,etc were fermented by microorganism.These compounds constituted typical flavor of Z.bungeanum liquor.