Analysis on the difference of volatile flavor components in strong-flavor Baijiu base liquor with different grades
In order to analyze the difference of volatile flavor components in strong-flavor (Nongxiangxing) Baijiu base liquor with different grades, the volatile flavor components in 4 grades of strong-flavor Baijiu base liquor were analyzed by gas chromatography-mass spectrometry (GC-MS) technology. Princip...
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Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-258.pdf |
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| author | YUE Xiaolin, XIANG Shuangquan, QIAN Yu, LIAN Shengqiang, YANG Guorui, LAN Xiaoqin, TAN Wenyuan |
| author_facet | YUE Xiaolin, XIANG Shuangquan, QIAN Yu, LIAN Shengqiang, YANG Guorui, LAN Xiaoqin, TAN Wenyuan |
| author_sort | YUE Xiaolin, XIANG Shuangquan, QIAN Yu, LIAN Shengqiang, YANG Guorui, LAN Xiaoqin, TAN Wenyuan |
| collection | DOAJ |
| description | In order to analyze the difference of volatile flavor components in strong-flavor (Nongxiangxing) Baijiu base liquor with different grades, the volatile flavor components in 4 grades of strong-flavor Baijiu base liquor were analyzed by gas chromatography-mass spectrometry (GC-MS) technology. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were conducted based on the results, the key flavor components were screened based on odor activity value (OAV), the different flavor components were screened using variable importance in the projection (VIP) values, and the discriminant model was established combined with machine learning. The results showed that a total of 44 common volatile flavor components were detected in 4 grades of strong-flavor Baijiu base liquor by GC-MS, including 17 alcohols, 12 esters, 5 acids, 5 aldehydes and ketones, and 5 others. The 4 grades of strong-flavor Baijiu base liquor could be effectively distinguished by PCA and OPLS-DA. A total of 21 key flavor components (OAV>1) and 12 differential flavor components (VIP>1) were screened out. The 3 discriminative models were constructed through machine learning, among them, the random forest model had the optimal discriminative effect with an accuracy of 100%. |
| format | Article |
| id | doaj-art-ec005ec06928442d8a3043127cdb0995 |
| institution | Kabale University |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-ec005ec06928442d8a3043127cdb09952025-08-20T03:42:53ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-06-0144625826510.11882/j.issn.0254-5071.2025.06.037Analysis on the difference of volatile flavor components in strong-flavor Baijiu base liquor with different gradesYUE Xiaolin, XIANG Shuangquan, QIAN Yu, LIAN Shengqiang, YANG Guorui, LAN Xiaoqin, TAN Wenyuan01. School of Chemical Engineering, Sichuan University of Science and Engneering, Zigong 643000, China; ;2. Technical Center, Yibin Jinxilai Liquor Industry Co., Ltd., Yibin 644002, ChinaIn order to analyze the difference of volatile flavor components in strong-flavor (Nongxiangxing) Baijiu base liquor with different grades, the volatile flavor components in 4 grades of strong-flavor Baijiu base liquor were analyzed by gas chromatography-mass spectrometry (GC-MS) technology. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were conducted based on the results, the key flavor components were screened based on odor activity value (OAV), the different flavor components were screened using variable importance in the projection (VIP) values, and the discriminant model was established combined with machine learning. The results showed that a total of 44 common volatile flavor components were detected in 4 grades of strong-flavor Baijiu base liquor by GC-MS, including 17 alcohols, 12 esters, 5 acids, 5 aldehydes and ketones, and 5 others. The 4 grades of strong-flavor Baijiu base liquor could be effectively distinguished by PCA and OPLS-DA. A total of 21 key flavor components (OAV>1) and 12 differential flavor components (VIP>1) were screened out. The 3 discriminative models were constructed through machine learning, among them, the random forest model had the optimal discriminative effect with an accuracy of 100%.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-258.pdfstrong-flavor baijiu|base liquor|volatile flavor component|chemometrics|machine learning|difference analysis |
| spellingShingle | YUE Xiaolin, XIANG Shuangquan, QIAN Yu, LIAN Shengqiang, YANG Guorui, LAN Xiaoqin, TAN Wenyuan Analysis on the difference of volatile flavor components in strong-flavor Baijiu base liquor with different grades Zhongguo niangzao strong-flavor baijiu|base liquor|volatile flavor component|chemometrics|machine learning|difference analysis |
| title | Analysis on the difference of volatile flavor components in strong-flavor Baijiu base liquor with different grades |
| title_full | Analysis on the difference of volatile flavor components in strong-flavor Baijiu base liquor with different grades |
| title_fullStr | Analysis on the difference of volatile flavor components in strong-flavor Baijiu base liquor with different grades |
| title_full_unstemmed | Analysis on the difference of volatile flavor components in strong-flavor Baijiu base liquor with different grades |
| title_short | Analysis on the difference of volatile flavor components in strong-flavor Baijiu base liquor with different grades |
| title_sort | analysis on the difference of volatile flavor components in strong flavor baijiu base liquor with different grades |
| topic | strong-flavor baijiu|base liquor|volatile flavor component|chemometrics|machine learning|difference analysis |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-258.pdf |
| work_keys_str_mv | AT yuexiaolinxiangshuangquanqianyulianshengqiangyangguoruilanxiaoqintanwenyuan analysisonthedifferenceofvolatileflavorcomponentsinstrongflavorbaijiubaseliquorwithdifferentgrades |