Construction of a model for the rapid detection of acids in strong-flavor original Baijiu based on mid-infrared spectroscopy technology

Construction of a model for the rapid detection of acids in strong-flavor original Baijiu based on mid-infrared spectroscopy technology

In order to realize the rapid grading and quality control of strong-flavor (Nongxiangxing) original Baijiu, a rapid detection model for the content of total acid, caproic acid, acetic acid and butyric acid in strong-flavor original Baijiu was established by Fourier transform mid-infrared spectroscop...

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Bibliographic Details
Main Author:	PENG Houbo, LIAO Li, GAN Qiao, XU Jia, JING Xiong, QIAN Yu, ZOU Yongfang
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-03-01
Series:	Zhongguo niangzao
Subjects:	fourier transform mid-infrared spectroscopy\|strong-flavor original baijiu\|acids\|rapid detection model
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-66.pdf
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