The researchers studied three types of light aroma Chinese liquor to find out which compounds give them their fruity and floral smell. They identified 66 aroma compounds using a special technique and found 27 important ones. By mixing these key compounds in the right amounts, they recreated the typical light aroma. They also discovered that β-damascenone and ethyl acetate are the main odorants, along with other esters like ethyl lactate and geosmin, that contribute to the overall aroma of this type of liquor.