Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

He, Xi; Yangming, Huang; Górska‐Horczyczak, Elżbieta; Wierzbicka, Agnieszka; Jeleń, Henryk H.

doi:10.1016/j.foodchem.2020.128002

Cited by 69 publications

(33 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The hydrogen and air flow rates on the flame ionization detection were 45 mL/min and 350 mL/min, respectively. [ 30 , 31 , 32 ]. Each expectant flavor chemical was used to prepare the standard solutions with different gradient concentrations.…”

Section: Methodsmentioning

confidence: 99%

Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu

Han

Liu

et al. 2021

Foods

View full text Add to dashboard Cite

The technology for producing bioethanol from sweet sorghum stalks by solid-state fermentation has developed rapidly in recent years, and has many similarities with traditional Chinese liquor production. However, the product from sweet sorghum stalks was lacking in volatile flavors, and the level of harmful contents were uncertain, therefore it could not be sold as liquor. In this study, the protein, fat, and tannin in the clusters and leaves of sweet sorghum were utilized to increase the content of flavor compounds in the ethanol product through the anaerobic fermentation of Saccharomyces cerevisiae. Meanwhile, the silage fermentation method was used to extend the preservation time of the raw materials and to further enhance the flavors of Fen-flavor liquor, with ethyl acetate as the characteristic flavor. The effects of different feedstock groups on ethyl acetate, ethyl lactate, methanol, acetaldehyde, acetal, fusel oil, total acid, and total ester were evaluated by analyzing the chemical composition of different parts of sweet sorghum and determined by gas chromatograph. The effect of different fermentation periods on the volatile flavor of sweet sorghum Baijiu was evaluated. The yield of the characteristic volatile flavor was increased by the extension of the fermentation time. Sweet sorghum Baijiu with a high ester content can be used as a flavoring liquor, blended with liquor with a shorter fermentation period to prepare the finished Fen-flavor Baijiu, conforming to the Chinese national standard for sale.

show abstract

Section: Methodsmentioning

confidence: 99%

Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu

Han

Liu

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Other than reducing the dimensionality of numerical datasets in a multivariate problem, PCA can also classify samples into different groups as a classical unsupervised algorithm of pattern recognition [16]. PLS-DA and OPLS-DA were prevalently applied to discriminate two or more groups; multi-classification enabled the simultaneous modeling of multiple classes [22].…”

Section: Chemometric Analysismentioning

confidence: 99%

Geographical and Varietal Traceability of Chinese Jujubes Based on Physical and Nutritional Characteristics

Li²,

Zhang³

et al. 2021

Foods

View full text Add to dashboard Cite

Chinese jujube fruits are known for their high nutritional and functional values. To protect advantageous regional jujube fruits, it is important to monitor quality indicators and trace the origin and variety. In this study, 31 quality indicators of Chinese jujubes collected from 6 main producing areas were determined. According to different origins and varieties, Chinese jujube fruits were divided into five and six categories, respectively. To simplify the parameters, eight of the main characteristics, namely, soluble sugar content, fresh mass, edible rate, Na, Mg, K, Zn, and cyclic adenosine monophosphate (cAMP), were screened based on multiple comparison, correlation analysis, and principal component analysis (PCA). According to the eight main parameters, it was found that that both the categorical and cross-validated classification accuracy of linear discriminant analysis (LDA) were 100%. The discrimination accuracy of the testing set samples based on the orthogonal partial least squares-discriminant analysis (OPLS-DA) model were 90 and 93% for geographical and varietal classification, respectively. This indicated that the eight main parameters could be used as the characteristic parameters for the origin and variety traceability of Chinese jujubes.

show abstract

“…Step 4: determining the number of principal components: firstly, the variance contribution rate is calculated according to formula (5); then, the cumulative variance contribution rate can be obtained by equation (6).…”

Section: Principal Component Analysismentioning

confidence: 99%

“…However, Chinese Baijiu is a transparent and extremely complex mixture. e most contents of Baijiu are water and alcohol [5], and Baijiu contains more than 300 organic compounds such as ethyl acetate, acetic acid, ethyl butyrate, and ethyl hexanoate and [6,7], which only take up less than 3% volume fraction of it. It is widely known that these organic compounds determine the quality or flavor of Baijiu.…”

Section: Introductionmentioning

confidence: 99%

Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics

Wang

2021

Journal of Food Quality

View full text Add to dashboard Cite

Baijiu is a traditional and popular Chinese liquor which is affected by the storage time. The longer the storage time of Baijiu is, the better its quality is. In this paper, the raw and mellow Baijiu samples from different storage time are discriminated accurately throughout midinfrared (MIR) spectroscopy and chemometrics. Firstly, changing regularities of the substances in Chinese Baijiu are discussed by gas chromatography-mass spectrometry (GC-MS) during the aging process. Then, infrared spectrums of Baijiu samples are processed by smoothing, multivariate baseline correction, and the first and second derivative processing, but no significant variation can be observed. Next, the spectral date pretreatment methods are constructively introduced, and principal component analysis (PCA) and discriminant analysis (DA) are developed for data analyses. The results show that the accuracy rates of samples by the DA method in calibration and validation sets are 91.7% and 100%, respectively. Consequently, an identification model based on support vector machine (SVM) and PCA is established combined with the grid search strategy and cross-validation methods to discriminate the age of Chinese Baijiu validly, where 100% classification accuracy rate is obtained in both training and test sets.

show abstract

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

Cited by 69 publications

References 29 publications

Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu

Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu

Geographical and Varietal Traceability of Chinese Jujubes Based on Physical and Nutritional Characteristics

Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics

Contact Info

Product

Resources

About