Nanotechnology-based optical sensors for Baijiu quality and safety control

Dong, Wei; Fan, Zhen; Shang, Xiaolong; Han, Mengjun; Sun, Baoguo; Shen, Caihong; Liu, Miao; Lin, Feng; Sun, Xiaotao; Xiong, Yanfei; Deng, Bo

doi:10.1016/j.foodchem.2024.138995

Cited by 1 publication

(2 citation statements)

References 111 publications

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“…Illegal peddlers make counterfeit products in terms of aroma style, brand, producing area, and vintage of Baijiu for the purpose of profit. 3 It has been becoming a big problem which is not only harmful to the consumer's health, but also damages the markets and manufacturers. 4 According to the manufacturing technique and market inventory, the storage time of Baijiu ranged from a few months to several years.…”

Section: ■ Introductionmentioning

confidence: 99%

“…However, due to the high price and rarity of aged Maotai-flavor Baijiu, its counterfeits and inferiors are extensively emerging in the commercial market. Illegal peddlers make counterfeit products in terms of aroma style, brand, producing area, and vintage of Baijiu for the purpose of profit . It has been becoming a big problem which is not only harmful to the consumer’s health, but also damages the markets and manufacturers .…”

Section: Introductionmentioning

confidence: 99%

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A Novel Data Fusion Strategy of GC-MS and ¹H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu

Chen,

Wang,

Wang

et al. 2024

J. Agric. Food Chem.

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Counterfeit Baijiu has been emerging because of the price variances of real-aged Chinese Baijiu. Accurate identification of different vintages is of great interest. In this study, the combination of gas chromatography−mass spectrometry (GC-MS) and proton nuclear magnetic resonance ( 1 H NMR) spectroscopy was applied for the comprehensive analysis of chemical constituents for Maotai-flavor Baijiu. Furthermore, a novel data fusion strategy combined with machine learning algorithms has been established. The results showed that the midlevel data fusion combined with the random forest algorithm were the best and successfully applied for classification of different Baijiu vintages. A total of 14 differential compounds (belonging to fatty acid ethyl esters, alcohols, organic acids, and aldehydes) were identified, and used for evaluation of commercial Maotai-flavor Baijiu. Our results indicated that both volatiles and nonvolatiles contributed to the vintage differences. This study demonstrated that GC-MS and 1 H NMR spectra combined with a data fusion strategy are practical for the classification of different vintages of Maotai-flavor Baijiu.

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Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A Novel Data Fusion Strategy of GC-MS and ¹H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu

Chen,

Wang,

Wang

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

Nanotechnology-based optical sensors for Baijiu quality and safety control

Cited by 1 publication

References 111 publications

A Novel Data Fusion Strategy of GC-MS and ¹H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu

A Novel Data Fusion Strategy of GC-MS and ¹H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu

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Nanotechnology-based optical sensors for Baijiu quality and safety control

Cited by 1 publication

References 111 publications

A Novel Data Fusion Strategy of GC-MS and 1H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu

A Novel Data Fusion Strategy of GC-MS and 1H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu

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Product

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About

A Novel Data Fusion Strategy of GC-MS and ¹H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu

A Novel Data Fusion Strategy of GC-MS and ¹H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu