The vanillin in different Chinese rice wines was studied qualitatively and quantitatively using liquid-liquid microextraction combined with gas chromatography-mass spectrometry(GC-MS).The aroma contribution of vanillin to the overall aroma in Chinese rice wines was analyzed by odor activity values(OAVs).Furthermore,changes of vanillins of Chinese rice wine during aging and storage were studied.It was shown that the levels of vanillin in flesh rice wines were lower than those in commercial rice wines,and the contents of vanillins in common commercial rice wines were lower than those in exclusive rice wines.The concentrations of vanillin were found to be above their thresholds in all tested rice wine.And these vanillins mainly derived from the aging of rice wine,and the contents of vanillins in rice wine increased as time progressed during the aging of rice wine.In conclusion,liquid-liquid microextraction combined with GC-MS can be used to analyze the contents of vanillins in Chinese rice wine effectively.Vanillin was an important compound in Chinese rice wine,and the aging benefited the formation of vanillin of Chinese rice wine.