Application of Gas Chromatography-Based Electronic Nose for Classification of Chinese Rice Wine by Wine Age

被引：41
|
作者：
Yu, Haiyan [1 ]
Dai, Xin [1 ]
Yao, Guiyan [2 ]
Xiao, Zuobing [1 ]
机构：
[1] Shanghai Inst Technol, Dept Food Sci & Technol, Shanghai 201418, Peoples R China
[2] Alpha MOS China, Shanghai 200336, Peoples R China
来源：
FOOD ANALYTICAL METHODS | 2014年 / 7卷 / 07期
基金：
上海市自然科学基金; 中国国家自然科学基金;
关键词：
Chinese rice wine; Wine age; Classification; GC-based E-nose; GC/MS; SOLID-PHASE MICROEXTRACTION; RED WINE; ALCOHOLIC BEVERAGES; PIGMENT COMPOSITION; MASS-SPECTROMETRY; WHITE WINES; VOLATILE; AROMA; DISCRIMINATION; PREDICTION;
D O I：
10.1007/s12161-013-9778-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The potential of a gas chromatography (GC)-based electronic nose (E-nose) combined with chemometrics to classify Chinese rice wine by wine age was investigated. Olfactive fingerprints of 1-, 3-, and 5-year Chinese rice wine samples collected by the E-nose were analyzed by principal component analysis (PCA) and discriminant analysis (DA). Gas chromatography/mass spectrometry (GC/MS) was used for wine age validation purpose. The results indicated that the percentage of samples correctly classified by the E-nose was 96.88 %. It was concluded that the GC-based E-nose together with DA was a reliable method for wine age discrimination.
引用
收藏
页码：1489 / 1497
页数：9
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