The article reviews how scientists study the aroma and flavor of Chinese liquor(baijiu) using gas chromatography-olfactometry(GC-O) and quantitation techniques. They identified key odor compounds in different types of Chinese liquor and found that ethyl hexanoate, β-damascenone, and geosmin are important for the aroma. By determining odor thresholds and calculating odor activity values(OAVs), they gained insights into the intensity of these odor compounds. Additionally, aroma recombination and omission experiments were conducted to understand the impact of specific compounds on the overall flavor profile of the liquor.