Abstract
ATR-FTIR combined with chemometrics was applied to establish SVM classification models aiming to evaluate sensory quality of Chinese Moutai-flavour liquor. Transformation of ATR-FTIR data, selection of effective wavenumbers as well as determination of c and gamma were performed in succession, while the verification of models was deployed applying unknown samples. Finally, taste-prediction models of raw grain and cleanliness have an accuracy reaching 90%. Model of after-taste has an accuracy of 80% and others are lower than 70%. As for some flavours, ATR-FTIR and chemometrics technology provided an effective method for quality analysis of Chinese Moutai-flavour liquor.
Highlights
Moutai flavour spirit, is a typical Chinese liquor with a soy sauce aroma, made from grains and daqu
[7], GC-O [8] and FTIR[9], which are usually combined with chemometrics including PLS [10], SVM [11], ANN [12], CA, have been applied on quantitative or qualitative analysis of Chinese spirits to determine component, concentration [13], or to identify source, geographic origin [14], brand, authenticity [15] or storage time [16]
FTIR spectrum reflects holistic characteristics of sample, which contains overall information of components that spectral data were regarded as multivariable and put into software to analyse the relationship between FTIR information and sensory quality which is represented by scores
Summary
Moutai flavour spirit, is a typical Chinese liquor with a soy sauce aroma, made from grains and daqu. All kinds of extreme micro-organisms (such as Bacillus licheniformis [1] and Bacillus subtilis [2,3,4], which produce the soy sauce aroma) and enzymes, encouraged by the long production process, help to produce rich flavour compounds (including esters, aldehydes, sulphur and nitrogen) of the liquor. These flavor compounds enter into the basic distillates by means of different processes and further assist in the formation of the unique taste and quality of Moutai flavour liquor which sensory characteristics are as follows: a) Smell: featuring soy Moutai-flavour aroma, fine and strong tasting, with enduring aroma lingering in empty glasses. Technologies such as GC [6] , GC-MS [7], GC-O [8] and FTIR[9], which are usually combined with chemometrics including PLS [10], SVM [11], ANN [12], CA, have been applied on quantitative or qualitative analysis of Chinese spirits to determine component, concentration [13], or to identify source, geographic origin [14], brand, authenticity [15] or storage time [16]
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