The unique flavor of and rich physiological activities exhibited by the Chinese JingJiu has made it become an  essential part of the blended alcoholic beverage. In this study, the aromatic characteristics of Chinese JingJiu have  been identified using sensory analysis, aroma extraction dilution analysis (AEDA), and quantitative analysis  techniques. The odor activity values (OAVs) were also used to characterize the compound. A total of 136 aroma  compounds were identified through the AEDA and gas chromatography-mass spectrometry (GC–MS) techniques.  The flavor dilution (FD) factors were found to be in the range of 2–1024. Seventy aroma-active compounds with  FD ≥ 8 were identified. Forty-three aroma-active compounds were identified using the molecular sensory science  approach. Furthermore, 13 compounds were confirmed to be the key aroma-active compounds present in the  Chinese JingJiu. The work provides a certain guiding effect on the regulation and optimization of the Chinese  JingJiu production process.