Difference and discrimination of infrared spectral properties of sauce-flavor Baijiu with different processes
In order to prevent the chaos of shoddy sauce-flavor (Jiangxiangxing) Baijiu market, realize the rapid identification of Baijiu technology, the infrared spectra of dry matter of Baijiu with 4 kinds of processes including Kunsha, Suisha, Fansha and Chuansha were collected, and the characteristics of...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-02-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-41.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | In order to prevent the chaos of shoddy sauce-flavor (Jiangxiangxing) Baijiu market, realize the rapid identification of Baijiu technology, the infrared spectra of dry matter of Baijiu with 4 kinds of processes including Kunsha, Suisha, Fansha and Chuansha were collected, and the characteristics of one-dimensional spectrum and second-order derivative spectrum were investigated. With temperature as the external disturbance, the synchronous and asynchronous two-dimensional correlation spectra of each process Baijiu were constructed. In addition, the infrared spectrum of the liquor body was collected, and the discriminant model of traditional Daqu sauce-flavor Baijiu and reusing distiller's grain Baijiu was established by partial least square method. The dry matter of sauce-flavor Baijiu with different processes showed obvious characteristics in infrared spectrum, and the characteristic peak near 1 737 cm<sup>-1</sup> was the main difference between traditional Daqu sauce-flavor Baijiu and reusing distiller's grain Baijiu. Under the temperature perturbation, sauce-flavor Baijiu with different processes showed different sensitivity and intermolecular interaction in the two-dimensional correlation infrared spectrum. The partial least squares-discriminant model based on the infrared spectrum of liquor body was established. The calibration set R<sup>2</sup><sub>Cal</sub> was 0.996 5, the root mean square error of calibration (RMSEC) was 0.057 1, the cross-validation set R<sup>2</sup><sub>Val</sub> was 0.966 2, and the root mean square error of cross validation(RMSECV) was 0.190 2. There were obvious characteristics in the infrared spectral properties of sauce-flavor Baijiu with different processes. The process discrimination model based on infrared spectrum technology could effectively distinguish the process of sauce-flavor Baijiu. |
|---|---|
| ISSN: | 0254-5071 |