The researchers used gas chromatography–mass spectrometry and sensory evaluation to study the aroma profiles of different types of Chinese liquors. They found that strong-aroma liquors have a cellar aroma, light-aroma liquors have fen, floral, grain, sweet, and vinegar aromas, and sauce-aroma liquors have sauce, fruity, and caramel aromas. Specific compounds were associated with each aroma type, such as ethyl hexanoate and hexanoic acid for strong-aroma liquors, ethyl acetate and isoamyl acetate for light-aroma liquors, and ethyl 2-methylpropanoate and furfural for sauce-aroma liquors.