以绵柔酱香型白酒为研究对象，采用感官定量描述分析和色谱分析等技术剖析绵柔酱香型白酒具体的感官品质和风味特征，同时利用spearman指数研究二者的相关性。结果表明，绵柔酱香型白酒具有酱香突出，花果香和糊香较好，陈香较舒适，空杯留香较持久，酒体绵甜爽净，柔和协调，酱香风格典型的特征；风味构成特征为总醇类21%～32%，总酯类38%～45%，总酸类19%～22%，总醛类8%～12%，总酮类0.9%～2.0%，总芳香类0.22%～0.28%，具有相对较高的醇类和酮类占比以及较高的乳酸/乙酸值；对酱香型白酒绵柔品质正向影响较大的风味物质有正丙醇、仲丁醇、2,3-丁二醇、3-羟基-2-丁酮、丙酸。酱香、陈香、醇香、焦香、酸味、苦味、陈酒味、回味、柔和感和爽净感等感官特征易受风味物质影响，影响较大的风味物质有异戊醇、异戊酸乙酯、丁酸乙酯、乙缩醛、苯甲醛、活性戊醇和苯乙醇。

Taking the Mianrou sauce-flavor Baijiu (Chinese liquor) as the research object, the sensory characteristics and flavor characteristics of Mianrou sauce-flavor Baijiu were analyzed by the technologies of quantitative description analysis and chromatographic analysis. At the same time, the correlation between them was studied by spearman index. The results showed that the Mianrou sauce-flavor Baijiu had the characteristics of outstanding sauce, good flower-fruit and burnt flavor, comfortable aging flavor, lasting aroma in empty cup, soft, sweet, clean and harmonious liquor body, and typical sauce-flavor style. The characteristics of flavor composition were total alcohols 21%-32%, total esters 38%-45%, total acids 19%-22%, total aldehydes 8%-12%, total ketones 0.9%-2.0% and total aromatic compounds 0.22%-0.28%, with a relatively high proportion of alcohols and ketones and higher lactic acid/acetic acid value. The flavor substances that had a great positive effect on the Mianrou sauce-flavor Baijiu were n-propanol, secondary butanol, 2,3-butanediol, 3-hydroxy-2-butanone and propionic acid. The sensory characteristics of sauce-flavor, aged flavor, mellow flavor, burnt flavor, sour taste, bitter taste, aged wine taste, aftertaste, softness, and refreshing sense were easily affected by flavor substances, and the flavor substances with great influence were isoamyl alcohol, ethyl isovalerate, ethyl butyrate, acetal, benzaldehyde, active amyl alcohol, and phenyl ethanol.