| Summary: | Predominant odorants in modern and traditional types of Chinese <i>xiaoqu</i> liquor (Baijiu) were identified and compared by the combined use of gas chromatography−olfactometry, odor activity values (OAVs), and multivariate analyses. A total of 79 aroma compounds were identified in a typical modern type <i>xiaoqu</i> Baijiu (M) and a typical traditional type <i>xiaoqu</i> Baijiu (T), 42 of them had OAV > 1 in both M and T samples. The main differences between the two samples were obtained for the concentration of 23 aroma-active compounds. A total of 22 samples made by different brewing processes were analyzed to confirm the differences. Partial least squares discriminant analysis confirmed that 20 compounds could be used as potential markers for discrimination between modern type <i>xiaoqu</i> Baijiu and traditional type <i>xiaoqu</i> Baijiu. Their difference in content is between 1.5 and 17.9 times for modern type <i>xiaoqu</i> Baijiu and traditional type <i>xiaoqu</i> Baijiu. The results showed the aroma characteristics of modern and traditional type <i>xiaoqu</i> Baijiu clearly and comprehensively, which will provide guidance for modern Baijiu quality control and evaluation.
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