Ageing status characterization of Chinese spirit using scent characteristics combined with chemometric analysis. (December 2017)

• Record Type: Journal Article
• Authors: Peng, Qi; Xu, Xia; Xing, Wenhao; Hu, Baowei; Shen, Chi; Tian, Rungang; Li, Xinmin; Xu, Qinxia; Chen, Jiaying; Chen, Feiran; Zou, HuiJun; Xie, Guangfa
• Is Part Of: Innovative food science & emerging technologies. Volume 44(2017)
• Page Start: 212
• Page End: 216
• Publication Date: 2017-12
• Subjects: Spirit -- Age status -- Chemometric; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2017.04.006
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: Chinese kaoliang spirit (CTKS) is a popular liquor within the Yue nation with a history dating back 2500 years. However, fraudulent practices have occurred during its commercialization, including the production and sale of adulterated spirits that have been aged differently. Here, a gas–chromatography–flash electronic nose technique was combined with chemometric analysis to develop a rapid method for the discrimination of CTKS of various ages. Models for discrimination were developed using principal component analysis and discriminant factor analysis. We also investigated the volatile organic compounds in CTKS to determine differences between samples of different ages. The electronic nose technique combined with chemometric methods may be used for fingerprinting to authenticate CTKS and protect the quality and prestige of this product. Highlights: This method provides a rapid tool for the discrimination of CTKS from different ageing status. The discriminant models were developed by using PCA, DFA and PLS-DA. Fingerprinting techniques was used to protect the fame of the prestigious CTKS and to enable its authentication.