采用气相色谱-质谱联用法分析了四川中部地区浓香型白酒酒醅发酵过程主要风味物质的时空分布差异，通过主成分分析结合偏最小二乘分析法探究了中心酒醅和边缘酒醅的差异性代谢产物及其前体物的变化规律。结果表明：边缘酒醅有132 种风味物质，其中酯类44 种、醇类26 种，酸类14 种，中心酒醅的风味物质有127 种，其中酯类为58 种，醇类27 种，酸类为15 种；乙酸、丁酸、己酸、乳酸乙酯、己酸乙酯、亚油酸乙酯、十六酸乙酯为酒醅发酵过程的差异性代谢产物；边缘酒醅己酸、丁酸整体上呈现先增加较缓，中后期呈迅速增加的趋势；中心酒醅的十六酸乙酯、亚油酸乙酯含量均在76 d达到峰值，分别为23.14、12.90 μg/g。以期为为川中地区浓香型酒固态酿造机制、质量稳定提供理论支撑。

The temporal and spatial distribution differences of main flavor substances in the Jiupei of China strong aroma baijiu in central Sichuan were analyzed by gas chromatography-mass spectrometry. The results showed that there were 132 flavor substances in the marginal Jiupei, including 44 esters, 26 alcohols, 14 acids, and 127 flavor substances in the central Jiupei, including 58 esters, 27 alcohols, and 15 acids; Acetic acid, butyric acid, caproic acid, ethyl lactate, ethyl caproate, ethyl linoleic acid and ethyl hexadecanoic acid were the differential metabolites in the fermentation process of Jiupei; On the whole, caproic acid and butyric acid in the marginal Jiupei increased slowly at first, and rapidly in the middle and late stages; The content of ethyl hexadecoate and ethyl linoleate in the central Jiupei reached the peak value in 76 days, which were 23.14 and 12.90 respectively μg/g。 It is expected to provide theoretical support for the solid state brewing mechanism and quality stability of China strong aroma baijiu in central Sichuan.