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[Display omitted] • Influence of serving temperature on aroma release and perception of Huangjiu were investigated. • Quantitative description analysis showed 17 attributes significantly influenced by temperature. • Different types and temperatures of Huangjiu were visualized by fingerprint spectral profiles. • Multivariate analysis and aroma adding experiment predicted 22 key odorants in Huangjiu. Serving temperature plays a crucial role in influencing the sensory experience of consumers. In this context, this study investigated the influence of serving temperature on the aroma release and perception of a typical fermented alcoholic beverage named Huangjiu. A quantitative sensory description analysis was conducted, determining serving temperature significantly influenced the 17 sensory attributes in both semi-dry and semi-sweet Huangjiu. The variation in the contents of 41 volatiles in the Huangjiu with temperature was investigated using gas chromatography-ion mobility spectrometry, resulting in volatile content significantly increasing above 30 ℃. The partial least squares discriminant analysis was conducted to predict the variable importance for the projection (VIP) of volatiles, and 22 volatiles (VIP > 1) were screened. These 22 volatiles were confirmed as key odorants influenced by serving temperature though aroma addition experiments. The findings would provide a reference for the effects of serving temperature on the flavor perception of fermented alcoholic beverages. [ABSTRACT FROM AUTHOR]