Abstract: Headspace solid- phase microextraction( HS- SPME) coupled to gas chromatography- mass spectrometry(GC-MS) was used for the analysis of volatile compounds in Si-Te liquor samples. HS-SPME conditions including the salt addition,extraction temperature and time,desorption time were optimized. The optimal condition occurs at 10 m L of liquor with 2 g Na Cl at an extraction temperature of 50 ℃ for 30 min,then desorb 7 min at the GC inlet. As a result,29 aroma compounds were detected,the content of esters and alcohols were relatively higher,and respectively were 60.012% and 38.166%. Ethyl lactate played an important role on the formation of its special flavor as the characteristic aroma of Si-Te wine. This study established the composition and contribution of each aroma components from Si-Te wine,which could provide the reference for comprehensively understanding the special flavor liquor.