## 4 Conclusions  
The aroma profiles and aroma-active compounds of peach spirits produced by distillation and pervaporation were analyzed by sensory analysis, identification, quantification and OAVs, and aroma recombinant and omission tests. The peach spirit produced by distillation showed stronger property of cooked-apple, and the intensities of fruity, honey, and acidic were significantly higher in the peach spirit produced by pervaporation. Using AEDA with GC-O and GC-MS, 62 and 65 aroma-active compounds were identified in distilled peach spirit and pervaporation produced peach spirit, respectively. Among them, 14 and 20 compounds were considered as important contributors to aroma profiles of distilled peach spirit and pervaporation produced peach spirit, respectively, combined with their concentrations and OAVs. Furtherly, both of the aroma profiles of distilled peach spirit and pervaporation produced peach spirit were reconstituted by corresponding important odorants successfully. At last, using omission tests, isoamyl acetate, ethyl hexanoate, 1,1-diethoxyethane, 1-hexanol, (E)-\(\beta\)-damascenone, \(\gamma\)-butylrolactone and phenethyl acetate were proved to be key aroma compounds in the peach spirit produced by distillation, while ethyl isobutyrate, ethyl isovalerate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, 1,1-diethoxyethane, 1-hexanol, (E)-\(\beta\)-damascenone, eugenol, 2-methylpropanoic acid, 3-methylbutanoic acid, \(\gamma\)-butylrolactone and \(\gamma\)-decalactone were the key aroma compounds in the peach spirit produced by pervaporation. Moreover, the peach spirits produced by different separation processes also could be distinguished by the key aroma compounds. This study was the first work to identify the key odor-active volatile compounds in peach spirit through sensory approaches, and to compare the aroma profiles of peach spirits produced by distillation and pervaporation technology systematically. The results are beneficial to understanding the aroma characteristics of peach spirits comprehensively and provide a theoretical foundation for the production of peach spirits and the use of a new separation technique.  
Figure 4: PCA analysis of DS and PS according to the concentrations of the key aroma compounds. (**a**) Score plot of principal component analysis for two peach spirits. (**b**) Loadings plot of principal component analysis for two peach spirits.  
**Supplementary Materials:** The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods11172598/s1](https://www.mdpi.com/article/10.3390/foods11172598/s1)]([https://www.mdpi.com/article/10.3390/foods11172598/s1](https://www.mdpi.com/article/10.3390/foods11172598/s1)), Table S1: The process condition parameters of pervaporation membrane in this study; Table S2: Calibration curves for volatile compounds analyzed in this study. Reference [18] is cited in the supplementary materials.  
**Author Contributions:** Conceptualization, N.M.; formal analysis, X.W. and W.G.; investigation, X.W.; resources, B.S., H.L., F.Z. and N.M.; data curation, X.W. and W.G.; writing--original draft preparation, X.W.; writing--review and editing, N.M., F.Z., B.S. and J.L.; visualization, X.W.; funding acquisition, N.M. All authors have read and agreed to the published version of the manuscript.  
**Funding:** This research was funded by the National Natural Science Foundation of China (No. 3210180949) and Graduate Research Capability Improvement Program of Beijing Technology and Business University (No. 19008022056).  
**Institutional Review Board Statement:** Not applicable.  
**Informed Consent Statement:** Not applicable.  
**Data Availability Statement:** Data are contained within the article or the Supplementary Materials.  
**Acknowledgments:** The authors would like to acknowledge Jiusi High-Tech (Nanjing, China) for kindly providing PDMS commercial composite membranes and their technical support.  
**Conflicts of Interest:** The authors declare that they have no conflict of interest.