Volatile compounds of Strong-aroma liquors of three vintages (2011， 2014 and 2015) were analyzed by using headspace solid phase microextraction combined with gas chromatography/mass spectrometry and multivariate statistical analysis methods in this study. A total of 75 volatile compounds were identified in Strong-aroma liquors of three vintages， including 40 esters， 10 alcohols， 5 aldehydes， 3 ketones， 5 aromatics， 8 terpenes and 2 furans. Relative odour activity value (ROAV) method was used to identify 17 key flavor compounds and compounds that had modification effect on overall flavor. In combination with orthogonal partial least squares discriminant analysis， Spearman correlation and random forest model， 14 compounds were screened as differential compounds for vintage. Furthermore， 22 compounds were selected as differential compounds for true and false， and used as biomarkers， and then fingerprint reference chromatography of Strong-aroma liquors of three vintages were established using these biomarkers respectively. The similarity between the reference chromatography and the true sample chromatography of each vintage was above 0.9， and the similarity between the reference chromatography and the adulterated sample chromatography was below 0.9. The results obtained showed that the established reference chromatography is strong enough to differentiate adulterated wines and is reliable in quality control for Strong-aroma liquors.