In this paper, the influence of the Daqu， Xiaoqu and the fermentation way on Fen-flavor Baijiu flavor was studied. Through the traditional Baijiu fermentation method, it was found that the content of ethyl lactate, beta-phenol and acetaldehyde was high in Xiaoqu Baijiu. Liquid-state fermentation can produce a large number of ethyl lactate, ethyl formate, n-propyl alcohol, isobutanol, reactive pentyl alcohol, isoamyl alcohol, beta-benzyl alcohol, etc, but the wheat and corn liquid-state fermentation can produce more acetaldehyde and aldehyde acetal. Overall, the important degree of influence of each factor on Baijiu flavor from high to low was as follows: the fermentation way, Daqu and Xiaoqu, sorghum from the different origin.