文献类型：会议论文

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]Shaoxing Univ, Sch Life Sci, Shaoxing 312000, Peoples R China;[2]China Shaoxing Rice Wine Grp Co Ltd, Natl Engn Res Ctr Chinese Rice Wine, Shaoxing 312000, Peoples R China;[3]Shaoxing Testing Inst Qual Tech Supervis, Shaoxing 312071, Peoples R China

会议论文集：18th World Congress of Food Science and Technology (IUFoST)

会议日期：AUG 21-25, 2016

会议地点：Inst Food Sci & Technol Ireland, Dublin, IRELAND

主办单位：Inst Food Sci & Technol Ireland

语种：英文

外文关键词：Spirit; Age status; Chemometric

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.