Abstract: In order to construct a method for the rapid classification and identification of different commercial strong-flavor Baijiu, the flavor components in strong-flavor Baijiu of six different brands were studied qualitatively and quantitatively by gas chromatography-mass spectrometry (GC-MS). Furthermore, different brands of liquor were identified and classified by chemometric methods, such as hierarchical cluster analysis (HCA), principal component analysis (PCA) and partial least squares discrimination analysis (PLS-DA). The results showed that there were significant differences (P<0.05) in the content and quantity of flavor components from different commercial strong-flavor Baijiu. Using HCA, PCA and PLS-DA methods, the brands of the samples were effectively distinguished and clustered. In addition, the accuracy of the prediction results obtained using the PLS-DA model was 100%. In conclusion, the differences between flavor components and appropriate chemometric can be used to distinguish and identify the brands of strong-flavor Baijiu quickly and accurately, which can provide theoretical support for the traceability and authenticity identification of liquor.
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2021, Vol. 47 
