The aroma of northeast Baijiu Baijiu refers to the odour component that people use their olfactory organs to sniff after liquor. It is a kind of volatile aroma releasing substance, which diffuses in the air and enters the nasal cavity of human beings to stimulate the olfactory organs. Through the transmission and arrangement of neural information, it produces a kind of aroma, namely aroma. These aroma releasing substances refer to some trace substances, which are generally divided into five categories

1、酸类

1. Acids

酸应算是我们挺容易感知的气味了，当酒中酸类物质含量超过某个阀值时，你就会闻到那微酸气味。

Acid should be an easy smell for us. When the acid content in wine exceeds a certain threshold, you will smell the slightly acid smell.

2、酯类

2. Esters

酯类是一类具有芳香性气味的化合物, 多数呈现果香。 它是白酒中重要的芳香物质, 主要起呈香作用, 可以在不同程度上增加酒的香气, 并可决定香气的品质, 尤其对白酒香型的归属起到重要作用。

Esters are a kind of compounds with aromatic odor, most of which are fruity. It is an important aromatic substance in Baijiu, which plays a role of aroma. It can increase aroma of wine in different degrees and determine the quality of aroma. It plays an important role in the attribution of Baijiu.
                     

3、醇类

3. Alcohols

我们都知道，白酒的主体为“乙醇”。但这其它醇类，则多以呈味为主，不过也有呈香作用。比如我们描述药香型酒常说浓郁的醇香, 愉悦的药香, 兼有酯香。

We all know that the main body of Baijiu is "ethanol". But these other alcohols are mainly flavoring, but they also have the function of aroma. For example, when we describe medicated wine, we often say that it has strong mellow aroma, pleasant medicated aroma and ester aroma.

4、醛酮类

4. Aldehydes and ketones

于说醛酮类，含这类物质多的要数酱香酒了，像醛类中的乙缩醛对保持酒香的均匀持久性就有一定的作用。

As for aldehydes and ketones, Maotai flavor wine contains more of these substances. For example, acetal in aldehydes plays a certain role in maintaining the uniformity and persistence of wine aroma.

5、芳香族化合物

5. Aromatic compounds

它在酒中的呈香作用是显然的, 即便在酒中存量很少, 但呈香作用很大, 如上万分之一、以当然分之一的状况下, 也能使人感遭到香气。

It is obvious that it can present aroma in wine. Even if there is a small amount of it in wine, it has a great effect on presenting aroma. It can make people feel the aroma even under the condition of 1 / 10000 or 1 / 10000 of course.