The researchers identified key aroma compounds in Chinese texiang aroma type baijiu using gas chromatography techniques. They found 42 important odorants, including ethyl hexanoate, β-damascenone, and 2-furfuryl ethyl ether, that contribute to the unique flavor of this type of liquor. These compounds were successfully recombined to simulate the overall aroma profile, with ethyl acetate, furfural, and ethyl 2-phenylacetate also playing important roles in the flavor.