The rice husk is the necessary solid filler and leavening agents for Chinese Strong-aroma liquor.In this study,the raw rice husk was distilled by factory-level Zengtong(distilling apparatus),and the distillates were collected in specific distillation time points.The liquid-liquid extraction and gas chromatography-mass spectrometry were applied to semi-quantify the aroma compounds in distillates.The results showed that total concentration of aroma compounds decreased with the distillation time.Concentrations of alcohols,pyrazines and terpinoids decreased with the distillation time.Concentration of aldehydes increased 5 min and decreased after that.Concentrations of lactones(including γ-butyrolactone,γ-valerolactone,γ-hexalactone and γ-octalactone),furfural,phytone and vanillin increased with the distillation time.Results of principal component analysis showed that samples collecting 20 min and after 60 min positively related with compounds with green-earthy odor and sweet odor,respectively.The variation of aroma compounds during rice husk distillation was reported for the first time and it provide important data and reference for the quality control of rice husk distillation.