Quality Identification of Sauce-Flavor Liquor Based on the Tyndall Phenomenon

Huizi Liu,Xiaofeng Su,Qiyuan Du,Xuezhou Yang,Shuzhi Li,Yangyang Peng,Chunfeng Guo,Mingming Shi,Jun Zou

doi:10.3390/app12010053

Huizi Liu, Xiaofeng Su + Show 7 more

Open Access

https://doi.org/10.3390/app12010053

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Journal: Applied Sciences	Publication Date: Dec 22, 2021
Citations: 3	License type: CC BY 4.0

Affiliation: Shanghai Institute of Technology

Abstract

There is an obvious colloid state in sauce-flavor liquor due to its unique brewing process and long storage time, which is an important quality feature of sauce-flavor. Aiming at the problems of time, cost, and the strong professionalism of the traditional quality identification method, we proposed a method to identify the quality of sauce-flavored liquor based on the Tyndall phenomenon. The influence of different wavelengths of light on the light scattering in liquor was explored, and it was concluded that the ultraviolet and blue light bands have a certain efficiency in the identification of liquor. Additionally, we analyzed the relationship between the particle size uniformity of liquor colloids and liquor quality according to the Tyndall phenomenon. We found that higher quality liquor has a brighter and lighter Tyndall path and a smaller light flooding angle due to the uniformity of the particles in it. This method can be used to achieve qualitative identification and is suitable for the identification of sauce-flavored liquor.

Highlights

Liquor is one of the oldest distilled spirits in the world, with a long history and a substantial market
To summarize, this paper applies an optical method to the quality identification of sauce-flavor liquor
By observing the Tyndall phenomenon of light passing through the liquor, the quality of the liquor can be comprehensively judged from the light path brightness and color shade

Summary

Introduction

Liquor is one of the oldest distilled spirits in the world, with a long history and a substantial market. Detection technology uses gas chromatography [9], liquid chromatography [10–12], mass spectrometry [13], near infrared sensor [14], and other large instruments This method can be used for quality identification of liquor, it requires the use of large-scale equipment, has a high capital cost, and it is difficult to achieve rapid identification. The samples posed a new method of liquor evaluation using the Tyndall phenomenon to identify liquor quality. We prepared four samples of sauce-flavor liquor and an empty bottle control group to investigate the efficiency of light in quality identification. The light scattering angle of the particles is large, the center brightness is high, the flooding is small, and the Tyndall phenomenon shown is obvious. The light scattering angle of the particles is small, the center brightness is low, the flooding area is large, and the Tyndall path is dark.

Methods

Conclusions