Rice-based Baijiu comes in different flavors, with Qingya-flavored Baijiu having a plant and roasted aroma, while traditional rice-flavored Baijiu is more fruity and floral. Scientists compared the smells of these two types using sensory tests and chemical analysis. They found 61 key aroma compounds, with 22 being important for the smells. Seven compounds, like linalool and ethyl acetate, are crucial for the aroma of Qingya-flavored Baijiu.