Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis

•The odorants of Niulanshan Baijiu (NLS) were first studied using sensory omics.•Five unreported odorants were found in light-flavor Baijiu (LFB).•The key odorants’ contents in NSL basically had the same trends with storage time.•The contents of key odorants in NLS stored for 4 to 5 years were relatively stable.