馥郁香型白酒作为国标香型白酒之一，酒体中除了水分和乙醇外，还有其特有风味物质，其中酯类主要起贡献香气作用，酸类主要起贡献口感作用，醛酮类起平衡和协调香气和口感的作用，醇类是呈香和呈味的桥梁，此外还有酚类、含氮类等风味化合物，这些微量风味组分对馥郁香型白酒的质量、风格有着重要的影响。馥郁香型白酒的微量风味物质主要来源于酿造过程微生物发酵代谢及酿酒原辅料结合态风味组分，另外还有在陈酿老熟过程中，某些微量风味发生化学变化转化而来。该文通过分析馥郁香酒体中微量风味物质组分在酒体中呈香、呈味的作用，剖析馥郁香型白酒风味与质量关系及其风味来源，科学阐释馥郁香型白酒独特风格，以期为馥郁香型酒体质量控制和提升提供理论依据。

As one of the national standard aromatic Baijiu in China, in addition to water and ethanol, Fuyu flavor Baijiu contain unique flavor substances, in which esters play a major role in contributing to aroma, acids play a major role in contributing to taste, aldehydes and ketones play a role in balancing and coordinating aroma and taste, and alcohols are the bridge between aroma and taste. In addition, phenols, nitrogen-containing and other flavor compounds play important impacts on the quality and style of Fuyu flavor Baijiu. The trace flavor substances of Fuyu flavor Baijiu are mainly derived from the microbial fermentation metabolism during the brewing process and the combined flavor components of the raw and adjuvant ingredients, and some trace flavor is transformed from chemical changes during the aging process. In this paper, the relationship between flavor and quality and the source of flavor of Fuyu flavor Baijiu were analyzed by analyzing the role of trace flavor substance components on aroma and taste, and the unique style of Fuyu flavor Baijiu was scientifically explained, in order to provide theoretical basis for the quality control and improvement of Fuyu flavor Baijiu.