Method for extracting flavor substances in vinasse based on composite organic solvent

The invention belongs to the field of white spirit brewing, and relates to a method for extracting flavor substances in vinasse based on a composite organic solvent, which comprises the following steps: pretreatment: weighing fresh vinasse, and drying for 4-8 hours at the temperature of 70-100 DEG C; soxhlet extraction: an organic solvent is added into the dried vinasse for Soxhlet extraction, an extract is obtained, and the extraction conditions are as follows: the solid-liquid ratio of the vinasse to the organic solvent is 1: 1-1: 5, the extraction temperature is 70-100 DEG C, and the extraction time is 4-10 h; and refining: carrying out rotary evaporation and concentration on the extract until the extract is viscous, collecting an organic phase, collecting a concentrated viscous substance, adding ethanol to remove a precipitate, and carrying out rotary evaporation to recover the ethanol so as to obtain the fragrant substance, wherein the concentration of the ethanol is 85-110%. The characteristic flavor su