Recently, the research article entitled “Characterization of the Key Aroma Compounds in Chinese JingJiu by Quantitative Measurements, Aroma Recombination, and Omission Experiment” was published online on the international academic journal Food Chemistry (CAS-I, IF 6.306), its author being none other than the flavor research team of the Jing Brand Research Institute.

近日，国际学术期刊食品化学（Food chemistry，中科院1区，影响因子为6.306）在线发表了《通过定量分析，香气重组和缺失实验表征中国劲酒中的关键香气活性化合物》的研究文章。撰稿人正是来自劲牌研究院的风味研究小组。

The article reveal that it was the first molecular sensory technology strategy adoption in Chinese JingJiu flavor research, and lots of active flavor substances were newly discovered in Chinese JingJiu, including terpene and phenolic compounds. Those substances have an important influence on JingJiu’s flavor, and many have been proven physiologically active, which explains the unique and exceptional features of Chinese JingJiu.

根据研究文章显示，这是首次采用分子感官组学的技术策略对中国劲酒进行风味研究，在中国劲酒中新发现大量风味活性物质，如萜烯类、酚类化合物等，它们不仅对劲酒的风味具有重要影响，很多已被证实具有生理活性，这一点正是中国劲酒“好而不同”的注解。

This research has not only updated our knowledge of the flavor of Chinese JingJiu and enhanced our understanding of the features of its flavor, but also provided a technical direction and data support for regulating the control points in its key production process, there for improving its quality. As an international first-tier journal, Food Chemistry, due to its high academic impact and citation frequency (ranking 6th among food journals worldwide), is especially preferred by food flavor researchers from China and aboard, such as Jiangnan University and China Agricultural University.

该研究不仅改变了我们对中国劲酒风味特征的传统认知，提高了我们对中国劲酒风味特征的进一步了解，而且为我们对中国劲酒关键生产工艺控制点进行调控提供了技术方向与数据支持，既而实现中国劲酒产品质量的提升。 作为国际一线期刊的食品化学杂志，以其较高的学术影响力和被引用次数（位居全球食品期刊第6位），深受国内外食品风味研究人员的青睐，如江南大学、中国农大等院校。

The formal publication of this article indicates the remarkable progress made by Jing Brand through recent years of studies and data in its R&D ability on product flavor research, recognized by relevant local and international experts. As the most important and direct indicator of the sensory properties of liquor, flavor plays a decisive role in the choice of consumers. Liquor flavor and its regulation is the foundation and core of the research on liquor-making technology, and a core research subject attracting the attention of relevant science researchers as well as the liquor-making industry.

该文的正式发表，表明了经过近些年的学习与沉淀，劲牌公司在产品风味研究上的研发能力已经获得了明显的进步，得到了国内外相关专家的认可。 酒体风味特征作为酒类感官特征中最重要也是最直接的指标，对消费者的消费选择起着决定性的影响。酒类风味及其调控研究可以说是酿酒技术研究的基础与核心，也是相关科研工作者和酿酒工业皆关注的研究热点。

Presently, much about the Chinese baijiu flavor features remains mysterious. As an example, the sauce-flavor baijiu, popular in recent years: due to the great variety and enormous quantity of flavor compounds in sauce-flavor baijiu, after nearly six decades of research, the main body of its aroma remains undetermined as a problem demanding prompt solution in baijiu flavor research.

目前，关于中国白酒的风味特征仍然存在很多未解的密码，如近些年十分热门的酱香型白酒，因其风味成分种类繁多，数量巨大，行业内历经近六十年的攻关研究，关于酱香型白酒中主体香气的研究结论仍处于各种猜测中，仍然是白酒风味研究中一大亟待解决的难题。

Later, oriented by the technology strategy of Chinese JingJiu flavor research, in the spirit of tacking difficulties head on, researches will be conducted on various flavor types of baijiu of the Company, including Xiaoqujiu and sauce-flavor baijiu, to clarify the characteristics and material basis of its products, so as to enhance the endogenous empowerment and realize continuous improvement and fulfill the differentiation of the Company’s products.

后期我们将以中国劲酒风味研究的技术思路为导向，秉承敢于做难事的科研精神，开展公司小曲酒、酱香型白酒等各种香型白酒的风味研究，将公司产品的风格特征与物质基础说清楚道明白，在此基础上强化公司产品的内生赋能，实现公司产品品质的不断提升与差异化。