Abstract: The comparative analysis of free amino acid content and composition from different aroma and flavor type Chinese liquors were detected by high- performance liquid chromatography ( HPLC) combined with ultraviolet detector. 18 free amino acids in Chinese liquor were derivatized with o- phthalaldehyde /9-fluorenylmethylchloroformate ( OPA- FMOC) , and the free amino acids of 47 base liquor samples from 8 aroma types and 31 final liquor samples from 7 aroma types were quantified.The results showed that the total free amino acid contents in Chinese base liquors were range from 12.19 mg /L to 131.14 mg /L. Of these, the average concentration of strong aroma type liquor was the highest among all the aroma type liquors studied, while the average concentration of chixiang type liquor was the lowest. By One- way ANOAV analysis, the amino acid composition of base liquors from laobaiganxiang, soy sauce, and strong aroma type liquors were significantly different from other aroma type liquors.The total free amino acid contents of final liquors were from 13.66 mg /L to34.01 mg /L, and the average level of strong aroma type liquor was the highest, while complex aroma type liquor was the lowest. By One- way ANOAV analysis, the amino acid composition of soy sauce, strong, and complex aroma type liquors showed significant difference from other aroma type liquors.