Objective: This study aimed to develop a Hovenia acerba Lindl.-based Lu Jiu using Jiangxiangxing Baijiu as the base， characterized by the typical sensory profile of Hovenia acerba Lindl. Furthermore， it sought to characterize the chemical composition responsible for its flavor， thereby addressing the research gap in the processing and flavoring of H. acerba-based Lu Jiu based on Jiangxiangxing base Baijiu spirits and promoting the high-value utilization of Hovenia acerba Lindl. as an edible-medicinal food source. Methods: Through a combination of single-factor and orthogonal experimental designs， key process parameters including the solid-to-liquid ratio (1∶7-1∶13)， alcohol content (38%Vol-53%Vol)， maceration time (20-50 d)， and the type of base Baijiu were optimized. Sensory evaluation was conducted according to the ｀Lu Jiu' standard (GB/T 27588—2011) and quantitative descriptive analysis (QDA). Flavor compounds were determined quantitatively using liquid-microextraction combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography (GC)， with key aroma contributors screened using the relative odor activity value (ROAV). Results: The optimal process for the H. acerba-based Lu Jiu was determined to be a solid-to-liquid ratio of 1∶9， an alcohol content of 43%Vol， and a maceration time of 30 d. The resulting product achieved a sensory score of 91.2， appearing golden and transparent， with prominent date-fruit and sweet aromas， and a soft， harmonious palate. A total of 59 volatile components were identified， among which 29 exhibited an ROAV>1 and 21 showed an ROAV>10. Nine compounds， including ethyl isovalerate， ethyl butyrate， and isovaleraldehyde， were the primary contributors to the fruity aroma； six compounds， such as acetal and n-pentanol， dominated the grassy aroma； while trimethylpyrazine and 3-hydroxy-2-butanone synergistically contributed to the nutty scent. Esters (9)， alcohols (4)， aldehydes (3)， and acids (3) constituted the core aromatic skeleton of the H. acerba-based Lu Jiu. Conclusion: The optimized process enabled the stable production of high-quality H. acerba-based Lu Jiu and clarified its skeletal aroma composition. This study provided a theoretical basis for product standardization and flavor modulation， demonstrated the application of Jiangxiangxing Baijiu in botanical Lu Jiu， and provided a viable path for the high-value utilization of edible-medicinal substances.