Grade discrimination of Xiaoqu light aroma Baijiu based on HS-SPME-Arrow-GC-MS and chemometrics

  • FAN Shanshan ,
  • TANG Jie ,
  • YUE Xixuan ,
  • YANG Qiang ,
  • LIU Yuancai ,
  • CHEN Shuang ,
  • XU Yan ,
  • FAN Wenlai ,
  • CHEN Shenxi
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  • 1(School of Biotechnology,Jiangnan University,Wuxi 214122,China)
    2(Lab of Brewing Microbiology and Applied Enzymology,Jiangnan University,Wuxi 214122,China)
    3(Key Laboratory of Industrial Biotechnology of Ministry of Education,Jiangnan University,Wuxi 214122,China)
    4(Jing Brand Co.Ltd.,Daye 435100,China)
    5(Jing Brand Research Institute,Jing Brand Co.Ltd.,Daye 435100,China)

Received date: 2021-01-21

  Revised date: 2021-02-19

  Online published: 2021-08-02

Abstract

Taking Xiaoqu light aroma type Baijiu as an example, a method based on instrumental analysis combined with chemometrics was established to accurately identify the quality grade of original liquor. A total of 66 volatile components were qualified and quantified by HS-SPME-Arrow combined with GC-MS in 68 liquor samples. The partial least square discriminant analysis (PLS-DA) was used to identify and classify the 68 samples. Three grades could effectively distinguish and cluster of the 68 samples, and the variable importance for the projection (VIP) values showed that 25 volatile components were important. Then the 25 volatile components were used to construct a PLS-DA grade discrimination model, the accuracy of the prediction results reached 100%. In summary, this effective method could provide a theoretical basis for the standardization of Chinese Baijiu quality grade discrimination.

Cite this article

FAN Shanshan , TANG Jie , YUE Xixuan , YANG Qiang , LIU Yuancai , CHEN Shuang , XU Yan , FAN Wenlai , CHEN Shenxi . Grade discrimination of Xiaoqu light aroma Baijiu based on HS-SPME-Arrow-GC-MS and chemometrics[J]. Food and Fermentation Industries, 2021 , 47(13) : 254 -260 . DOI: 10.13995/j.cnki.11-1802/ts.026842

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