中国酿造2026，Vol.45Issue(8)：12-20,9.DOI:10.11882/j.issn.0254-5071.2026.08.002
白酒风味研究方法进展:从经验解析到数据驱动的技术革命
Methodological Advances in Baijiu Flavor Research:from Empirical Analysis to Data-Driven Technological Revolution
摘要
Abstract
As one of the most historically significant distilled spirits in China,Baijiu takes flavor as the core evaluation indicator of its quality.Early investigations on Baijiu flavor mainly relied on sensory evaluation and empirical summary,lacking fundamental insights into complex flavor compounds.The deployment of modern analytical instruments has brought flavor research into an era of high-throughput data acquisition.In recent years,artificial intelligence,machine learning and multi-omics integrative analysis have become core driving forces.This review systematically outlines the three developmental stages of Baijiu flavor research:from standardized sensory evaluation and precise instrumental analysis to data-driven intelligence,with emphasis on the application breakthroughs of high-resolution mass spectrometry,multi-omics integration,and machine learning in flavor characterization.This transformation from traditional empirical analysis to a data-driven technological revolution provides a new pathway for precise flavor regulation,process optimization,and intelligent upgrading of the Baijiu industry.关键词
白酒/风味研究/感官评价/仪器分析/数据驱动/多组学融合Key words
Baijiu/flavor research/sensory evaluation/instrumental analysis/data-driven/multi-omics integration分类
轻工纺织引用本文复制引用
胡欣雨,曹彦博,杨韵琳,李贺贺,孙宝国,孙金沅..白酒风味研究方法进展:从经验解析到数据驱动的技术革命[J].中国酿造,2026,45(8):12-20,9.基金项目
国家自然科学基金青年科学基金项目(B类)(32322068) （B类）
中国工程院战略咨询研究项目(2025-XZ-82) （2025-XZ-82）
