A rapid method for determining free volatile phenolic compounds in Chinese liquors(baijiu) was developed by direct immersion-solid phase microextraction(DI-SPME) coupled with gas chromatography-mass spectrometry(GC-MS).The method displayed good linearity(R2>0.99) over the concentration ranges explored in Chinese liquors.The analytical conditions enabled detection limits of free volatile phenolic compounds less than 7 μg/L.Precision(RSD<11%) and recovery rate were satisfactory in all cases.The content and kind of free volatile phenolic compounds in different aroma type liquors were significantly different,and the strong aroma type liquors had higher total content of phenolic compounds.There was a certain linear relationship between total content of phenolic compounds in strong aroma type liquors and production year of fresh distillates.The earlier production year of fresh distillates had lower total content of phenolic compounds in strong aroma type liquors.The results showed that the method provided a simple and quick technique to further investigate the free volatile phenolic compounds in Chinese liquors.