Abstract: Flavor substances determine the difference of the liquors. A recognition method for liquor brands discrimination was developed based on gas chromatography (GC) detection combining with pattern recognition in this study. First, 70 samples’ GC data from seven liquors were collected. Ten kinds of basic flavor substances including ethyl caproate and ethyl lactate were analyzed qualitatively and quantitatively. Then, principal components analysis was used to testify the discrimination ability based on the GC quantitative data of the 10 flavor substances. Finally, linear discriminant analysis was used to establish discriminant functions in order to differentiate the liquors. The results showed that both methods can differentiate liquors. In principal components analysis, the first three principal components accounted for 86.527% of total variation, which can effectively describe the complicated relationship between flavor substances and products. The precision rate of linear discriminant analysis was 100%, which can correctly discriminate all the samples, and the correct discriminate rate for new samples is 93.9%. The results show that established discriminant functions can effectively differentiate liquors. According to the study, the method of GC technique combining with pattern recognition can be used to identify and differentiate liquors.