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 in the main flavor compounds in the fermented grains of strong aroma baijiu from central Sichuan were analyzed by gas chromatography-mass spectrometry. The results showed that there were 132 flavor compounds in the marginal fermented grains, including 44 esters, 26 alcohols, and 14 acids. In total, 127 flavor compounds, including 58 esters, 27 alcohols, and 15 acids, were identified in the main fermented grains. Acetic acid, butyric acid, caproic acid, ethyl lactate, ethyl caproate, ethyl linoleic acid, and ethyl hexadecanoic acid were the different metabolites produced during the fermentation process. In the marginal fermented grains, levels of caproic acid and butyric acid gradually increased initially, and thereafter rapidly increased in the middle to late stages. The ethyl hexadecanoate and ethyl linoleate contents in the main fermented grains reached their respective peak values (23.14 and 12.90 μg/g) in 76 days. The aim of this research was to establish a theoretical foundation for solid-state brewing and stabilize the quality of strong aroma baijiu in the central Sichuan region.

中国生态酿酒产业技术研究院项目（SD-ST-007）