The steam generated by cooking sorghum was used to analyze the characteristic aroma compounds of steamed sorghum.For the first time, the contribution of nine important flavor substances to the overall aroma characteristics was evaluated through the odor activity value (OAV) analysis.The results showed that the OAV of 2-methoxyphenol, phenylacetaldehyde and 2-methoxy-4-vinylphenol were higher than 1, indicating that they were important aroma compounds for sorghum cooking.The preparation of simulated samples further confirmed that they were the important compounds for "steamed grain-like" flavor.The concentration of 2-methoxyphenol in liquor samples was related to the strength of the "steamed grain-like" flavor, which showed that 2-methoxyphenol was the key compound to the "steamed grain-like" flavor.Analysis of the aroma of steamed sorghum will provide theoretical basis and practical guidance for the evaluation of liquor.