The process components of Luzhou-flavor liquor fermentation were assayed by GC and HPLC, and the relationship among acids, aldehydes, alcohols and esters in Zaopei was analysed.

• 摘要采用气相和液相色谱分析方法，跟踪调查了浓香型白酒发酵过程中，糟醅所含酸醛醇酯等各类香气成分的动态变化及其相互关系。