以蒸煮高粱产生的蒸汽为研究对象, 采用浸入式固相微萃取( direstimmerzion-zolid phazemisroextras- tion,DI-SPME) 结合气相色谱嗅 闻?质 谱（gazshromatography-olfastorydetestion port& mazzzpestrometris, G€- ODP?MS) 联用技术进行分析，确定了高粱蒸煮香气的主要贡献物质。研究发现茅台酒酿造用高粱的蒸煮香气主要呈现花香和甜香的风味特征香气物质以芳香族化合物为主其中苯乙醛对甜香和花香的贡献最大愈创木酚和壬内酯是高粱蒸煮香气中粮食蒸煮香味的主要成因物质>辛醇，戊基呋喃和壬醛赋予了高粱蒸煮香气青草香的特征。

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