Research on ethyl carbamate (EC) was conducted using different aroma types of Chinese liquors,ineluding strong,soy sauce,light,complex,roasted-sesame-like,herbaceous,Fengxiang,Laobaigan,Chixiang,and texiang aroma type based and finished liquors (n =342).Results showed that EC detection rate was 100％.Among these based liquors,fengxiang type liquors contained the highest average level (822.23 μg/L) of EC,followed by texiang type (339.34 μg/L) and strong aroma type liquors (298.21 μg/L),and herbaceous type liquors contained the lowest average level (80.32 μg/L) of EC.In finished liquors,roasted-sesame-like type liquors contained the highest average level (214.13 μg/L) of EC,followed by strong type liquors (191.89 μg/L) andfengxiang type liquors (168.24 μg/L),and light aroma type liquors contained the lowest average level (46.23 μg/L) of EC.The distribution of EC in finished liquors showed that 48.7％ of the samples exceeded the distilled spirits limit (150 μg/L) established by Canada,Brazil,Japan and so on.The risk of EC was assessed from the margin of exposure (MOE),and related MOE was 6289,which suggested the risk of cancer.This study aims to provide effective reference for food safety authorities to establish EC limits for alcoholic beverages.