Abstract
Fenjiu spirits are famous for their multifarious flavors in China. Nevertheless, the uniformity and homogeneity of the products are always challenges for the producers. Three flavor measurement methods, that is, zNose™, GC‐MS, and spirit tasters, were employed and correlated for evaluation of Fenjiu flavors' difference. An automatic blending system was designed to improve the uniformity, where base liquors of Dazongjiu, Dajiu, and Daijiu, as well as pure water, were used for blending, and BPNN was employed for regression and error minimization. Results showed that zNose™ results could be correlated with GC‐MS in 95%; hence, zNose™ can replace GC‐MS in Fenjiu flavor measurement. With the zNose™ assistance, an experimental scale, fully automatic blending system could be optimized with different modern mathematical algorithms to improve the Fenjiu products uniformity. We believe that this detailed work will advance the scientific knowledge in the field and help to facilitate the uniformity and homogeneity of Fenjiu products.
Highlights
Chinese spirits are famous for their multifarious flavors, which differentiate themselves from other liquors in the world
Different regression models would be built for the purpose of mutual replacement of each other, as only zNoseTM could be used for fast flavor detection in automatic blending system
back propagation neural network (BPNN) was employed for regression and error minimization in blending operation
Summary
Chinese spirits are famous for their multifarious flavors, which differentiate themselves from other liquors in the world. Specialists attempt to classify Chinese spirits into different types by corresponding flavors characteristics, while disputes always exist (Liu, 1992; Wu, 2001; Yu, 2015). Fenjiu is produced in a special process of twice solid fermentation and twice distillation, which makes its flavor distinctive (Ren & Qu, 2014; Wu, Zheng, Han, Vervoort, & Nout, 2009). The major production process includes the following steps with repetition: ingredient formulation; grinding and cooking; mixing and cooling; mixing with Daqu; loading to the fermentation vessel; alcoholic fermentation; distillation; and aging (Zheng & Han, 2016). Various base liquors with flavoring liquor and pure water are
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
