文献类型：期刊文献

英文题名：Ageing status characterization of Chinese spirit using scent characteristics combined with chemometric analysis

作者：Peng, Qi[1]; Xu, Xia[1]; Xing, Wenhao[1]; Hu, Baowei[1]; Shen, Chi[1]; Tian, Rungang[1]; Li, Xinmin[1]; Xu, Qinxia[1]; Chen, Jiaying[1]; Chen, Feiran[3]; Zou, HuiJun[2]; Xie, Guangfa[2]

机构：[1] School of Life Sciences, Shaoxing University, Shaoxing, 31 2000, China; [2] National Engineering Research Center for Chinese Rice Wine, China Shaoxing Rice Wine Group Co., Ltd., Shaoxing, 312000, China; [3] Shaoxing Testing Institute of Quality Technical Supervision, Shaoxing, 312071, China

年份：2017

卷号：44

起止页码：212

外文期刊名：Innovative Food Science and Emerging Technologies

收录：EI(收录号：20172103686566)、Scopus(收录号：2-s2.0-85019412886)

语种：英文

外文关键词：Gas chromatography - Volatile organic compounds

外文摘要：Chinese kaoliang spirit (CTKS) is a popular liquor within the Yue nation with a history dating back 2500 years. However, fraudulent practices have occurred during its commercialization, including the production and sale of adulterated spirits that have been aged differently. Here, a gas–chromatography–flash electronic nose technique was combined with chemometric analysis to develop a rapid method for the discrimination of CTKS of various ages. Models for discrimination were developed using principal component analysis and discriminant factor analysis. We also investigated the volatile organic compounds in CTKS to determine differences between samples of different ages. The electronic nose technique combined with chemometric methods may be used for fingerprinting to authenticate CTKS and protect the quality and prestige of this product. ? 2017 Elsevier Ltd