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

页码：1489 / 1497

页数：9

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