Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association

•Low field-NMR was firstly used in the age discrimination of Huangjiu.•Flavor compounds with ordor activity value (OAV) higher than 1 dominated the aging aroma of Huangjiu.•Basic amino acids greatly contributed to the flavor formation of Huangjiu during aging.•Molecular association promoted the accumulation of flavor compounds with OAV > 1.