The researchers compared the aroma of Tibetan Qingke liquor with 16 other Chinese baijiu. They found that strong-aroma baijiu has higher levels of certain compounds, while Qingke liquor and other light-aroma baijiu have different compounds in higher concentrations. Qingke liquor stands out with high levels of linalool, β-damascenone, and β-ionone. Dimethyl trisulfide is an important sulfur compound in Chinese baijiu. Strong-aroma baijiu have key aroma compounds like ethyl hexanoate and hexanoic acid, while light-aroma baijiu have fruity and floral notes from compounds like isoamyl acetate. Each baijiu has its own unique aroma profile, with strong-aroma baijiu being distinct from light-aroma baijiu.