A new volatiles-based differentiation method of Chinese spirits using longpath gas-phase infrared spectroscopy

Chinese vinegar classification via volatiles using long-optical-path infrared spectroscopy and chemometrics

“…As observed from Fig. 1 and our previous study, the infrared spectrum of the vapors from Chinese vinegar was similar to that from Chinese spirits (Dong et al, 2014a(Dong et al, , 2014b, which may be due to the similar raw materials and brewing processes used for both. In this study, we observed the spectral characteristics of some major compositions in Chinese vinegars, includes alcohols, acetic acid, furfural, esters and 2,3-butanedione.…”

“…1(c)), which exhibited strong absorbance characteristics despite overlapping with the alcohol peaks. This feature was not present in the spectra of the vapors from Chinese spirits (Dong et al, 2014a(Dong et al, , 2014b. Previous studies also found many other components in the vapors from Chinese vinegars that were not observed in the current experiment (Li et al, 2005;Miao et al, 2010;Wang et al, 2012), which may be due to both the weak absorbance characteristics of these components and the overlap with other strong absorbance peaks.…”

“…Absorbance spectra were calculated using the spectra in vacuum as a reference. The procedure of exhausting gases from the container to the gas cell was described in our previous publication (Dong et al, 2013(Dong et al, , 2014a(Dong et al, , 2014b.…”

“…In previous works, we used multi-reflecting mirrors to increase the optical path of a common FTIR (Fourier transform infrared spectroscopy) system, studied the volatiles released from grapes and strawberries and observed the spectral characteristics corresponding to alcohols, esters, etc. (Dong et al, 2013(Dong et al, , 2014a(Dong et al, , 2014bWenzhong et al, 2013). The results revealed that it is possible to classify fruit spoilage stages via their volatiles using infrared spectroscopy.…”

Potential using of infrared thermal imaging to detect volatile compounds released from decayed grapes

“…In our previous studies, we successfully used infrared spectroscopy for gas measurements during grape or strawberry storage and food fermentation. This technique has the significant advantages of being able to provide nonintrusive, rapid and continuous online monitoring [4, 10, 12, 13]. Feature spectra of alcohols and esters were achieved and applied to discriminate grape spoilage [10].…”