Since the 1960s and 1970s, under the leadership of the older generation of experts and scholars, we have been deeply ploughing into the field of baijiu research and made a breakthrough in the study of baijiu flavor substances. Among them, the projects such as “The Other Baijiu Flavor Types of Analysis Research”, “Site Jiu Analysis of Characteristic Aroma Components”, “The Has Chromatography Analysis of Maotai, Fenjiu Phenolic Compound Method of Research”, and "The Style Evaluation Key Technology of Miantianxing Baijiu" won such as access to the national science and technology third prize, second prize of the Ministry of Light Industry of the People's Republic of China, second prize of the China light industry science and technology progress and other national and provincial honorary awards. We have published a number of research results, such as "The Application of Gas Chromatography and GC-MS Technology in The Quality Control of Baijiu", "The Study on The Determination of Baijiu Flavor Components by Capillary Column Direct Injection Method", "The Application of Multivariate Statistical Analysis Technology in The Study of Baijiu Flavor Characteristics" and so on. Based on the key database of various products accumulated for decades, the selection and evaluation system of high-quality baijiu is formed, which provides scientific basis for the establishment of flavor of baijiu and the identification of famous and excellent baijiu. We have participated in the "The Study on Characteristic Flavor Substances of Yanghe Mianrouxing Baijiu", "Red Star Spirit Erguotou Vintage Development and Quality Control Management Technology Research", "Golden Gate 56 Degrees LaoJiaoJiu Trace Elements to Assess Project" and many other scientific research service projects for liquor enterprises. We have been authorized to invent more than 10 new patents, which laid the foundation for the technological research and development and scientific research innovation of liquor enterprises.