The researchers used a technique called GC-IMS to analyze the aroma profiles of sauce-flavor Baijiu from 10 different manufacturers. They found 80 volatile compounds in the Baijiu, with 29 of them identified, including alcohols, esters, acids, ketones, aldehydes, and furan. Through statistical analysis, they categorized the Baijiu into three types based on aroma differences. Seven key volatile compounds were identified as contributing most to the aroma, giving the Baijiu sweet, fruity, alcoholic, etheral, cognac, rummy, and winey scents. This study shows that GC-IMS is effective in detecting aroma compounds in Baijiu, helping to improve aroma quality and enrich our understanding of this traditional Chinese spirit.