The sensory-directed analysis method was used to analyse the aroma-active components of Lanling Meijiu, a northern style Chinese rice wine. Firstly, the aroma profile was constructed by quantitative descriptive analysis. The results showed that Lanling Meijiu had strong soy aroma, floral, alcoholic and caramel notes. A total of 50 aroma compounds were identified by headspace solid phase microextraction and liquid-liquid extraction combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS), including esters, alcohols, acids, phenols, aldehydes and ketones. Based on the precise quantification and odor activity value (OAV) calculation, ethyl acetate, ethyl butanoate, ethyl valerate, ethyl hexanoate, ethyl octoate, isoamyl alcohol, phenethyl alcohol, benzaldehyde, phenylacetaldehyde, vanillin, γ-nonalactone and 2-methoxy-4-vinylphenol could be potentially important to the overall aroma profile of Lanling Meijiu.
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