为鉴定白酒中挥发性苦味和涩味化合物，建立了一种新的提取和分离白酒中苦味和涩味物质的方法。通过梯度减压蒸馏将白酒样品分成4个组分(A、B、C和D)，具有强烈苦味和涩味的组分B通过半制备液相再分离，得到10 个亚组分，每个亚组分分别用戊烷和乙醚萃取，收集乙醚萃取相。将每一个乙醚相平均分成两份，一份用纯净水洗涤，水洗相用真空旋转蒸发除去溶剂，用于味觉稀释分析(taste dilution analysis, TDA)；另一份氮吹浓缩至250 μL进行GC-MS分析。TDA结果表明，4 个乙醚萃取组分B-8-Ⅱ、B-2-Ⅱ、B-3-Ⅱ和B-4-Ⅱ具有较高的TD值，其涩味TD值分别为128、64、32和8，苦味TD值分别为32、16、16和8。通过GC-MS共鉴定出7种呈味化合物，经标准品验证，2-苯乙醇和乳酸乙酯呈现涩味；糠醛、2-甲基丙醇、3-甲基丁醇、1-丁醇和正丙醇呈涩味和苦味，其中，2-苯乙醇的味觉特征是首次报道。

To identify volatile compounds with bitter and astringent taste in Baijiu (Chinese liquor), an extraction and isolation method was developed. The Baijiu sample separated into 4 fractions (A, B, C and D) by gradient vacuum distillation. The fraction B with strong astringency and bitterness was re-separated by semi-preparative-HPLC, and 10 sub-fractions were obtained. Each sub-fraction was extracted by pentane and diethyl ether，and the ether extraction phase was collected. Each organic phase was separated into two portions, wherein one was washed with pure water and evaporated by vacuum to remove solvent for taste dilution analysis (TDA), the other was concentrated to 250 μL under a gentle stream of nitrogen for GC-MS. The 4 sub-fractions B-8-II, B-2-II, B-3-II, and B-4-II had high TD factors of 128, 64, 32, and 8 for astringency, and 32, 16, 16 and 8 for bitterness, respectively, and 7 taste-active compounds were identified by GC-MS. Based on the reference compounds, 2-phenylethanol and ethyl lactate contributed astringency only, while furfural, 2-methypropanol, 3-methybutanol, 1-butanol, and 1-propanol gave both bitter and astringent taste. Among them, it was the first time to report the taste characteristics of 2-phenylethanol.