Kurut, a type of cheese from China, was studied to identify its key smell components. Scientists found 21 strong-smelling compounds in kurut. By mixing these compounds, they recreated the cheese's smell accurately. They also discovered that acids, furans, esters, and ketones are the most important compounds in kurut's aroma. Some specific compounds, like butanoic acid and ethyl hexanoate, have a big impact on kurut's flavor. This research helps us understand traditional Chinese cheese better.