Direct injection gas chromatography technology was used to quantify the 48 characteristic flavor components in fragrant Baijiu in order to authenticate the bottled storage year of fragrant Baijiu.Partial least squares regression (PLSR) combined with multivariate statistical methods was used to establish the prediction model of bottled storage year of fragrant Baijiu.The R2 of the model was 0.953 4,the root mean square error of calibration (RMSEC) was 0.215 9,the root mean square error of prediction (RMSEP) was 0.838 4,and the relative percent deviation (RPD) was 4.631 3.The research results showed that both the regression fitting effect and the prediction accuracy of the model were good.The jack-knife method was used to test the significance of the regression coefficient of the PLSR model and screen out the characteristic markers of bottled storage year of fragrant Baijiu.The research results showed that ethyl hexanoate,acetaldehyde,ethyl caprylate and normal butanol were significantly correlated with the bottled storage year of fragrant Baijiu.
LI Yicong
,
FAN Shuangxi
,
JI Xin
,
LI Chunyang
,
XIN Peng
,
SHEN Songqiang
,
ZHANG Zehui
,
LIU Fenghui
,
ZHONG Qiding
. Screening of the characteristic markers concerning bottled storage year in fragrant Baijiu using partial least squares regression[J]. Food and Fermentation Industries, 2020
, 46(22)
: 14
-20
.
DOI: 10.13995/j.cnki.11-1802/ts.024113
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