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Discrimination of Chinese Baijiu grades based on colorimetric sensor arrays

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Abstract

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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Acknowledgements

This work has been financially supported by Foundation for the National Key Technology R&D Program of China (Grant Nos. 2016YFD0401205-3, 2017YFC1600603), Foundation for the Author of National Excellent Doctoral Dissertation of the People's Republic of China (Grant No. 2015BAD19B05), Postdoctoral Science Foundation of Jiangsu Province (Grant No. 1601135B), China Postdoctoral Natural Science Foundation (2016M601746), and the Innovation Fund Designated for Graduate Students of Jiangsu Province (Project No. SJCX17_0581).

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Authors and Affiliations

  1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, People’s Republic of China

    Hao Lin, Wen-cui Kang, Hong-juan Jin, Zhong-xiu Man & Quan-sheng Chen

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  1. Hao Lin
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  2. Wen-cui Kang
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  3. Hong-juan Jin
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  4. Zhong-xiu Man
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  5. Quan-sheng Chen
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Correspondence to Hao Lin.

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Lin, H., Kang, Wc., Jin, Hj. et al. Discrimination of Chinese Baijiu grades based on colorimetric sensor arrays. Food Sci Biotechnol 29, 1037–1043 (2020). https://doi.org/10.1007/s10068-020-00757-z

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