Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening

Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening

The quality grade of base Baijiu directly determines the final quality of sauce-flavor Baijiu. However, traditional methods for assessing these grades often rely on subjective experience, lacking objectivity and accuracy. This study used GC-FID, combined with quantitative descriptive analysis (QDA)...

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Bibliographic Details
Main Authors: Shuai Li, Tao Li, Yueran Han, Pei Yan, Guohui Li, Tingting Ren, Ming Yan, Jun Lu, Shuyi Qiu
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Machine learning
Sauce-flavor baijiu
Quality grade
Flavor compounds
Biomarker
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752400765X
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