Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 29, Issue 8, Pages 1037-1043Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-020-00757-z
Keywords
Baijiu grades; Colorimetric sensor; Principle components analysis; Linear discriminant analysis; K-nearest neighbor classification
Categories
Funding
- Foundation for the National Key Technology R&D Program of China [2016YFD0401205-3, 2017YFC1600603]
- Foundation for the Author of National Excellent Doctoral Dissertation of the People's Republic of China [2015BAD19B05]
- Postdoctoral Science Foundation of Jiangsu Province [1601135B]
- China Postdoctoral Natural Science Foundation [2016M601746]
- Innovation Fund Designated for Graduate Students of Jiangsu Province [SJCX17_0581]
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In this study, a novel colorimetric sensor array based on chemo dyes including porphyrins and pH indicators were developed to analyse the volatile organic compounds of Chinese Baijiu with different grades. Ethyl acetate, ethyl butyrate and ethyl caproate appeared by significantly different concentration in different Baijiu grades measuring by gas chromatography and mass spectrometry and they were chosen as characteristic volatile organic components. The olfactory visualization system based on colorimetric sensor arrays was used to identify different Baijiu grades. The data were processed by building the principle components analysis, linear discriminant analysis and K-nearest neighbor classification models with the results of sensory evaluation and olfactory visualization system. This work presents a new-style colorimetric sensor using sensitive chemo dyes which has significant potential in quantitative analysis of volatile organic compounds, afterwards identifying different grades of Baijiu.
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