Flavored vodkas demonstrate stable consumer demand, which determines the relevance of developing instrumental methods for determining their chemical composition. The introduction of flavorings into the formulations of flavored vodkas allows manufacturers to create new, original commercial offerings that differ from traditional analogs. However, some chemical compounds that are part of flavor compositions, including flavor carriers, can cause serious allergic reactions. Existing analytical methods allow for the identification of flavor carriers (triacetin E1518, benzyl alcohol E1519, 1,2-propylene glycol E1520) in wines, cognacs, and whisky, but their determination in vodkas is not provided for. As a result of the conducted research, a comprehensive "Method for the simultaneous determination of the mass concentration of volatile organic micro-impurities and flavor carriers in vodkas by gas chromatography" has been developed. This method provides qualitative and quantitative analysis and involves the simultaneous selective separation of 24 volatile organic micro-impurities: ethyl ether, acetaldehyde, acetone, methyl acetate, ethyl acetate, methanol, 2-butanone, 2-propanol, isobutyl acetate, 2-butanol, 1-propanol, ethyl butyrate, crotonaldehyde, isobutyl alcohol, 1-butanol, isoamyl alcohol, 1-pentanol, ethyl lactate, 1-hexanol, benzaldehyde, 1,2-propylene glycol, benzyl alcohol, 2-phenylethanol, and triacetin. It has been experimentally confirmed that the developed method is promising for application in the control of technological processes in vodka production, in the development of new formulations, and for monitoring the mass concentration of carriers—1,2-propylene glycol, benzyl alcohol, and triacetin—in the composition of flavorings. It was established that in some vodka samples, the content of flavor carriers (1,2-propylene glycol) exceeds the limits established for beverages by the Technical Regulations of the Customs Union TR CU 029/2012. It is shown that the chromatographic profile can be used as a "fingerprint" or "product quality passport" for comparing samples and identifying deviations from the standard. The obtained data are of undoubted scientific and practical interest as a basis for the development of new technologies and regulatory documentation in the production of flavored alcoholic beverages.

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