The vodka martini is a variation of the martini, which was originally a mixture of four parts vodka or gin and one part vermouth, garnished with an olive, an onion or a lemon peel. A vodka martini is made by replacing the gin with vodka. A martini is served in an inverted triangle goblet. It's usually best served with a small stirring stick with an olive tilted against the glass.

Acids are mainly organic acids such as lactic acid, acetic acid, butyric acid and capric acid, which affect the taste and aftertaste of white wine. It is the main factor affecting the flavor.

Aldehydes and ketones include acetaldehyde, 2,3-butanedione and 3-hydroxybutanone. Acetaldehyde Acetal is the most abundant. 4-ethyl guaiacol, benzaldehyde. Aromatic compounds such as vanillin and tyrosol are important aroma components of soy sauce-type liquor, and β-phenylethanol has the highest content in black bean-type liquor and the second highest content in rice-type liquor.

Nitrogen-containing compounds are mainly tetramethylpyrazine, trimethylpyrazine and 2,6-dimethylpyrazine. Furan compounds are more prominent in furan formaldehyde, which is one of the characteristic components of soy sauce-type liquor.