白酒是我国的国酒，以其独特的酿造工艺和风味在世界蒸馏酒中独树一帜。伴随产业发展和国家对外开放的需求，通过风味研究提升白酒品质是白酒行业最为关心的问题之一。白酒中含硫化合物含量很低，但因其阈值低，对白酒风味有较大影响，然而目前对含硫化合物在白酒风味中的作用和产生途径缺乏系统的研究。本项目研究将采用现代提取分离技术和分析检测技术系统地对我国不同香型、不同地域白酒中含硫化合物进行准确定性定量分析；构建白酒中含硫物质的数据库，测定高乙醇浓度下含硫物质的香气阈值和味道阈值，进而通过分子感官科学法系统评价含硫化合物对白酒风味的影响；应用多元统计学方法深入研究白酒酿造过程中和窖藏老熟过程中含硫化合物变化规律，分析不同白酒中含硫化合物的含量分布特征；在初步探明关键含硫化合物的形成机理和变化规律的基础上，应用现代风味化学手段研究含硫化合物对白酒风味品质的影响机制，为优化酿造工艺，提升白酒品质提供理论依据。

Baijiu is the national liquor of China, the most widely consumed spirit in the world. Baijiu is characterized by solid-state fermentation and distillation using a grain culture called Qu, which allows for simultaneous saccharification and fermentation.With the special brewing technology, Baijiu is endowed with unique flavor among the world. The flavor determines the quality of Baijiu product. With the development of the Baijiu industry, people have higher demands for Baijiu quality. How to improve the quality through the flavor analysis of Baijiu is one of the most concerned issues for Baijiu industry and reseachers.. Sulfur-containing compounds are a class of compounds commonly found in Baijiu. They are not as much concerned as alcohols, aldehydes, acids and ester since their content are normally low. But because of the low aroma threshold and unique aroma characteristics, the sulfur compounds can have a great influence on the flavor of Baijiu. So it is very important to systematically study the sulfur compounds in Baijiu, in order to better understand its composition and improve the quality of Baijiu. In the field of flavor chemistry, the aroma threshold is a very important parameter for studying the contribution of a compound to flavor. At present, the threshold values of sulfur compounds reported are generally measured in 12% ethanol solution, and are not suitable for the evaluation of the corresponding sulfur compounds in Baijiu.. In this project, modern analysis techniques will be used to systematically carry out accurate qualitative and quantitative analysis of sulfur compounds in Baijiu of different aroma types and regions. A database of sulfur substances in Baijiu will be constructed with the aroma threshold at high ethanol concentration, and then the influence of sulfur compounds on Baijiu flavor will be systematically evaluated by molecular sensory science method. The variation of sulfur compounds in different Baijiu will be studied by multivariate statistical method. Based on the preliminary exploration of the formation mechanism and change rules of key sulfur compounds, the influence mechanism of sulfur compounds on Baijiu flavor as well as quality will be studied by using modern flavor chemistry methods. The study will provide a theoretical basis for optimizing the brewing process and improving Baijiu quality.