Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics
Baijiu is a traditional and popular Chinese liquor which is affected by the storage time. The longer the storage time of Baijiu is, the better its quality is. In this paper, the raw and mellow Baijiu samples from different storage time are discriminated accurately throughout midinfrared (MIR) spectr...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/5527826 |
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| _version_ | 1832566290259116032 |
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| author | Shiqi Hu Le Wang |
| author_facet | Shiqi Hu Le Wang |
| author_sort | Shiqi Hu |
| collection | DOAJ |
| description | Baijiu is a traditional and popular Chinese liquor which is affected by the storage time. The longer the storage time of Baijiu is, the better its quality is. In this paper, the raw and mellow Baijiu samples from different storage time are discriminated accurately throughout midinfrared (MIR) spectroscopy and chemometrics. Firstly, changing regularities of the substances in Chinese Baijiu are discussed by gas chromatography-mass spectrometry (GC-MS) during the aging process. Then, infrared spectrums of Baijiu samples are processed by smoothing, multivariate baseline correction, and the first and second derivative processing, but no significant variation can be observed. Next, the spectral date pretreatment methods are constructively introduced, and principal component analysis (PCA) and discriminant analysis (DA) are developed for data analyses. The results show that the accuracy rates of samples by the DA method in calibration and validation sets are 91.7% and 100%, respectively. Consequently, an identification model based on support vector machine (SVM) and PCA is established combined with the grid search strategy and cross-validation methods to discriminate the age of Chinese Baijiu validly, where 100% classification accuracy rate is obtained in both training and test sets. |
| format | Article |
| id | doaj-art-9b77a92771dc4c0196fa91abe440e328 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-9b77a92771dc4c0196fa91abe440e3282025-02-03T01:04:34ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/55278265527826Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and ChemometricsShiqi Hu0Le Wang1College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Automation Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing 211106, ChinaBaijiu is a traditional and popular Chinese liquor which is affected by the storage time. The longer the storage time of Baijiu is, the better its quality is. In this paper, the raw and mellow Baijiu samples from different storage time are discriminated accurately throughout midinfrared (MIR) spectroscopy and chemometrics. Firstly, changing regularities of the substances in Chinese Baijiu are discussed by gas chromatography-mass spectrometry (GC-MS) during the aging process. Then, infrared spectrums of Baijiu samples are processed by smoothing, multivariate baseline correction, and the first and second derivative processing, but no significant variation can be observed. Next, the spectral date pretreatment methods are constructively introduced, and principal component analysis (PCA) and discriminant analysis (DA) are developed for data analyses. The results show that the accuracy rates of samples by the DA method in calibration and validation sets are 91.7% and 100%, respectively. Consequently, an identification model based on support vector machine (SVM) and PCA is established combined with the grid search strategy and cross-validation methods to discriminate the age of Chinese Baijiu validly, where 100% classification accuracy rate is obtained in both training and test sets.http://dx.doi.org/10.1155/2021/5527826 |
| spellingShingle | Shiqi Hu Le Wang Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics Journal of Food Quality |
| title | Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics |
| title_full | Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics |
| title_fullStr | Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics |
| title_full_unstemmed | Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics |
| title_short | Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics |
| title_sort | age discrimination of chinese baijiu based on midinfrared spectroscopy and chemometrics |
| url | http://dx.doi.org/10.1155/2021/5527826 |
| work_keys_str_mv | AT shiqihu agediscriminationofchinesebaijiubasedonmidinfraredspectroscopyandchemometrics AT lewang agediscriminationofchinesebaijiubasedonmidinfraredspectroscopyandchemometrics |