Those substances presented the characteristics such as low threshold value, sensitive under low temperature, and low variance, which caused the complexity of Luzhou-flavor liquor flavor and the great difference by tongue tasting.

• 苦味物质表现出阈值较低、在低温下较敏感、可变性小、可使浓香型酒风味复杂、舌各部位对苦味的敏感程度差异较大等特徵。