采用液液萃取与气相色谱-质谱联用技术，研究豉香型白酒制曲原料—肉桂叶中的挥发性成分。共分离并检测出45种挥发性化合物，包括25种芳香类、8种酚类、6种萜烯类、2种有机酸类、3种呋喃类以及1种吡喃类化合物。芳香族化合物在肉桂叶中种类较多，含量较高。定量结果分析表明肉桂叶中反-肉桂醛（3.71 mg/g干重）含量最高，其次为香豆素、2-苯乙醇、丁香醛、氢化肉桂酸内酯、苯甲醛等，这些物质是肉桂叶中的主要挥发性化合物，对肉桂叶乃至豉香型成品酒的风味影响较大。

The volatile compounds of the leaf ofCinnamomum cassiaPresl, which is the raw materials of thechixiangdaqu, was studied by using liquid-liquid extraction with gas chromatography-mass spectrometry (GC-MS). The total of 45 volatile compounds were identified and detected, including 25 aromatic compounds, 8 phenolic compounds, 6 terpenes, 2 acids，3 furans and 1 pyrans. Among these, the composition and concentrations of aromatic compounds were the most abundant substances in the leaf ofCinnamomum cassiaPresl. The results showed thattrans-cinnamaldehyde had the highest concentration (3.71 mg/g dry weight), followed by coumarin, 2-phenylethanol, syringaldehyde and hydrocoumarin and benzaldehyde. They could be the main volatile compounds in the leaf ofCinnamomum cassiaPresl, and could play an important role in the aroma and flavor of the leaf even in the finished liquors.