[throwup238]

First stop would be a mass spectrometry service to analyze it with an LCMS. If you can’t find one cheap enough, check your local universities for a professor or postdoc that might be willing to help - the issue is usually finding out who has the mass spec and getting some time on it.

If none of that is a possibility, try to find a certified sommelier, preferably a class where you can have a teacher and students taste test it. Their training involves learning to distinguish a bunch of aromatic compounds using an essential oil kit so they might be able to isolate some of the flavors.

If you really want to do it using just the stuff in your kitchen, you could order an aroma training kit and try it yourself. Otherwise, I’m afraid reverse engineering it yourself is really hard. There are over 2,600 flavoring food additives recognized by the EU, alone. The benefit of doing it with a trained sommelier is that they can help figure out substitutions even if they can’t identify the exact flavor.