The main flavoring compositions with higher relative content were benzeneethanol, 3-hexen-1-ol, 1, 3-butanediol, methionol, ethyl hydrogen succinate, ethyl lactate, γ-Butyrolactone, diethyl dl-malate, acet.
利用溶剂萃取提取刺梨干酒香气成分，经GC/MS分析，应用色谱峰面积归一法测定各成分的相对含量共检出36个峰，鉴定出31种香气化合物，占总含量的97.58%。