A new volatiles-based differentiation method of Chinese spirits using longpath gas-phase infrared spectroscopy

被引：31

作者：

Dong, D. ^{[1
]}

Zheng, W. ^{[1
]}

Wang, W. ^{[1
]}

Zhao, X. ^{[1
]}

Jiao, L. ^{[1
]}

Zhao, C. ^{[1
]}

机构：

[1] Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr informat Technol Agr, Beijing 100097, Peoples R China

来源：

FOOD CHEMISTRY | 2014年 / 155卷

基金：

中国国家自然科学基金;

关键词：

Volatiles; Principal component analysis; FIR; Chinese spirits; CLASSIFICATION; LIQUORS;

D O I：

10.1016/j.foodchem.2014.01.025

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The volatile compounds of different brands of Chinese spirits differ with respect to their composition and concentration. The infrared spectral characteristics of volatile gases from several brands of Chinese spirits were studied. We used a longpath gas cell to enhance the performance of the gas-phase infrared spectroscopy. Principal component analysis (PCA) was used for the discrimination of the different brands of spirits. It is demonstrated that different brands of Chinese spirits with the same flavour and from the same origin can be successfully differentiated. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：45 / 49

页数：5

共 21 条

[1]

FTIR analysis of gaseous compounds in the mainstream smoke of regular and light cigarettes [J].