Abstract:To accelerate the aging rate of Baijiu and improve its quality，space energy download（SED）technology was used to treat sauce-flavor Baijiu for different periods（2，4，6，and 8 h）. Headspace-gas chromatography-ion mobility spectroscopy（HS-GC-IMS）combined with principal component analysis（PCA）and sensory evaluation was used to study the changes in volatile substances in sauce-flavor Baijiu before and after treatment and at different treatment time.The results showed that the content of volatile substances in sauce-flavor Baijiu samples changed significantly after SED treatment，with the content of 2-heptanone and some esters such as ethyl acetate，propyl acetate，and ethyl heptanoate reaching their highest levels after 6 h of treatment. PCA results indicated that the samples treated by SED could be clearly distinguished from the control samples，with the distance increasing with treatment time. Sensory evaluation results demonstrated that the sample treated for 6 h had a better aroma，taste，and style compared to the control sample.