Determination method of aroma compounds in yeast for making hard liquor

The invention provides a method for determining aroma compounds in Daqu, which comprises the following steps: S10, performing solid-phase headspace microextraction on a Daqu sample to be detected by adopting an arrow-shaped headspace solid-phase microextraction technology to obtain an extract, and in the step of solid-phase headspace microextraction, an extraction head is a 120 [mu] m divinyl benzene/wide carbon range/polydimethylsiloxane arrow-shaped solid-phase microextraction head; and S20, carrying out qualitative and quantitative analysis on the aroma compounds in the extract by adopting a gas chromatography and mass spectrometry technology in a selected ion scanning mode. According to the method for determining the aroma compounds in the yeast for making hard liquor, provided by the invention, a plurality of aroma compounds in the yeast for making hard liquor are qualitatively and quantitatively determined by combining an HS-SPME-ARROW technology with a GC-MS (Gas Chromatography-Mass Spectrometry) techn