INTERNATIONAL JOURNAL OF PATTERN RECOGNITION AND ARTIFICIAL INTELLIGENCE
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2023
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IF 1.5
Mingju Chen,Anle Cui,Zhengxu Duan,Xingzhong Xiong
Currently, evaluating the quality of strong-flavor Baijiu (SFB) heavily relies on subjective sensory analysis, resulting in large deviations in evaluation. However, as there are no existing evaluation criteria for SFB quality, this study aimed to extract trace components and design an evaluation model using gas chromatography–mass spectrometry (GC–MS). First, the key component data was analyzed using principal component analysis (PCA) and sparse principal component analysis (SPCA) to identify the most important principal components that represent the SFB samples. Second, KNN, DT, SVM, and BP analyses were then employed on the principal component data to determine the grade of the SFB samples. Finally, a price prediction model based on SPCA+BP was established to objectively evaluate the quality and price of SFB. The experimental results show that the proposed method can effectively realize the distinction and price prediction of SFB.
研究领域:
食品科学
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分析化学
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机器学习
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化学计量学
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高影响因子
Catalysts
·
2023
·Vol. 13
·期 3
·478
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IF 3.9
Haiyue Xu,Qu Li,Yougui Yu,Qing Zheng
The development of low-alcohol Baijiu is consistent with demand for the industry’s sustainable development. However, the ester aroma of low-alcohol Baijiu is insipid and unstable—mainly due to the hydrolysis of esters during shelf life—thus reducing the industry scale of low-alcohol Baijiu to a significantly small range. An electrochemical method for improving low-alcohol Baijiu’s ester concentration and stability was investigated from the aspects of thermodynamics and kinetics. The key finding is that the new Baijiu’s ester content obtained through distillation is relatively high, exceeding its content in the thermodynamic equilibrium state. Thus, the ester will be hydrolyzed during shelf life. The idea of applying electrochemical catalytic esterification technology to the production of low-alcohol Baijiu in this study is directly derived from the production practice of Baijiu factories; it provides a direction for the further optimization of low-alcohol Baijiu to facilitate the production of an alternative product that will contribute to public health.Keywords:electrochemical esterification;low alcohol liquor;Baijiu;ester aroma
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SENSORS AND ACTUATORS B-CHEMICAL
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2021
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IF 7.46
Jing Zhang,Rui Huang,Jiajin Zhang,Jun Zhou,Hui Qin,Ping Yang,Changjun Hou,Danqun Huo
The detection of Baijiu is important because of its essential role in Chinese food culture. In this study, a novel acid- and sulfide-sensitive colorimetric sensor array was constructed for Baijiu discrimination based on the etching of gold triangular nanoplates (Au TNPs). Under acidic conditions, Au TNPs were easily etched by potassium iodide (KI) and hydrogen peroxide (H 2 O 2 ). The morphology of Au TNPs underwent transitions from triangle to ellipse or round, accompanied by multiple color changes. Acids or sulfides existed in Baijiu could further accelerate or inhibit Au TNPs etching, forming a unique colorimetric response pattern, which would be processed by pattern recognition. With this method, 6 kinds of acids and 7 kinds of sulfides were accurately identified, respectively. Quantitative analysis of glutathione had also been achieved. The Euclidean distance (ED) showed a linear relationship with the logarithm of glutathione concentration in the range of 0.1−10 mM. 16 kinds of Baijiu were successfully discriminated with an accuracy of 100 %. Notably, several interfering alcoholic beverages were also accurately identified. The colorimetric sensor array constructed in this work exhibited the advantages of simplicity of operation, quick response and superior performance, showing potential application prospects either for the real-time or on-site identification of traditional Chinese Baijiu.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2020
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IF 4.006
Wei Jia,An Du,Zibian Fan,Rong Zhang,Yunlong Li,Qingyun Shi,Lin Shi,Xiaogang Chu
A special storage container called Mare Nectaris bears a close relationship with Feng-flavor Baijiu quality during aging. The goal of this work is to unveil molecular mechanism of the role of Mare Nectaris in the Feng-flavor Baijiu aging as well as establishes a classification method of vintage Baijiu. Based on ultra high performance liquid chromatography quadrupole-orbitaltrap high resolution mass spectrometry (UHPLC-Q-Orbitrap HRMS), most micromolecules especially nonvolatile molecules in Baijiu can be accurately identified and in total of 45 characteristic molecules were discovered through application of the principal component analysis (PCA), partial least square-discriminant analysis (PLS-DA), variable importance in projection (VIP). With the increase of aging year, in addition to 5-fluoro-2,3,4-three chlorobenzoic acid decreased, the other 44 components showed remarkable up-regulation, concretely comprising 10 kinds of esters, 6 organic acids, 8 amino acids , 11 bioactive components and 9 other components. By utilizing artificial neural network recognition model which used 45 characteristic molecules as inputs and 8 groups various aging years as outputs, the prediction accuracy of Baijiu vintage was up to 100%.
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Analytical Methods
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2020
·Vol. 12
·期 39
·4789-4797
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IF 2.596
Jiawei Li,Zhengfan Shui,Liang Dong,Lian Shen,Dong Zhao,Huibo Luo,Yi Ma,Changjun Hou,Danqun Huo
The organic acid content plays important roles in the flavor and taste of Chinese baijiu. Developing a detection and discrimination technique for organic acids and employing it as a basis in baijiu classification has great practical significance. We employed 3 kinds of acid-sensitive quantum dots (QDs) to construct a fluorescence sensor array for the detection and identification of organic acids in baijiu. We report the first directional use of array sensing detection technology for the evaluation of organic acids in baijiu. Linear discriminant analysis (LDA) was successfully employed to evaluate the ability of the as-developed sensor array to classify organic acids. The Euclidean distance analysis was introduced to prove the provided sensor array possesses good quantitative detection. On this basis, our sensor array was successfully applied to distinguish 16 kinds of baijiu samples. The results were supported by principal component analysis (PCA), LDA, and systematic cluster analysis (HCA). Furthermore, Pearson correlation results indicated a strong correlation between the detection results and the organic acids in baijiu. This simple and accurate method shows potential for quality control and detection in baijiu factories and markets.
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2021
·
IF 6.475
Wei Jia,Zibian Fan,An Du,Lin Shi
Ageing is a time-consuming step in Baijiu manufacture, stimulating an urgent requirement of optimization. Variation of artificial aged Feng-flavor Baijiu by inhomogeneous alternating magnetic field was investigated through quantitative foodomics combined with confirmed ultra high performance liquid chromatography quadrupole-orbitaltrap high resolution mass spectrometry (UHPLC-Q-Orbitrap). A total of 153 substances were identified with significant variables (p < 0.05, VIP > 1) and 16 metabolic pathways related to Feng-flavor Baijiu functions were obtained. The method showed good accuracy with recovery values between 80.4% and 117.4% and precision lower than 9.8% for all characteristic substances. Limit of detection (LOD) was ranging between 1.6 and 10.0 μg/L with R 2 ≥ 0.99. Factor analysis demonstrated that ageing degree of magnetized samples increased with rise of magnetic field intensity and the maximum effect was equivalent to 12.81 years of natural ageing. The results of stoichiometric analysis revealed that regulation of magnetic field on proportion in Baijiu was mainly performed through entropy and the hydrogen bond strength of Baijiu molecules. Sensory evaluation illustrated that score of Baijiu samples reached the highest at 150 mT, demonstrating that magnetic field treatment can be considered as an optimized ageing means for Feng-flavor Baijiu.
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PubMed
高影响因子
Analytical Methods
·
2019
·Vol. 11
·期 42
·5413-5420
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IF 2.378
Jiawei Li,Ping Yang,Rui Huang,Danqun Huo,Changjun Hou
An accurate, effective, and convenient method for identification of Baijiu (a distilled liquor popular in China) components could be important for its commercial management. Herein, we report, for the first time, a fluorescence-amplifying sensor array chip based on photonic crystals (PCs) employed to identify Baijiu components. Transmission electron microscopy and scanning electron microscopy were employed to characterize polystyrene microspheres and PCs, which exhibited characteristic uniform and compact arrangements. A spotting machine and fluorescence scanner were used for dye loading and data collection. Array performance was evaluated by pattern recognition and neural-network simulation. Our array chip was manufactured successfully and revealed outstanding discriminative ability for Baijiu. Compared with other liquid sensor arrays used only for configuration, our array chip possessed >90% leave-one-out accuracy after 10 days of dry storage under a N2 atmosphere. This simple and accurate method shows potential for quality control and detection in factories/markets.
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高影响因子
Applied Sciences-Basel
·
2024
·Vol. 14
·期 20
·9326
·
IF 2.5
Renjie Zhang,Xi Hu,You Luo,Siqin Zheng,Zhenqiang Wu
The production of Chi-aroma Baijiu generates free radicals, which may pose potential health risks. This study aimed to scavenge free radicals in Chi-aroma Baijiu and assess the impact on the composition of volatile compounds (VOCs) by using distillers’ grains-derived homologous peptides. Five peptides—Pro-Ala (PA), Pro-Val (PV), Gly-Leu (GL), Asp-Phe (DF), and Pro-Leu (PL)—were isolated from the distillers’ grain filtrate. These peptides are present in trace amounts in Chi-aroma Baijiu. By supplementing five peptides to Chi-aroma Baijiu, they could completely scavenge hydroxyl radicals. The rate of scavenging alkoxy radicals ranged from 10.84% to 35.66%. Furthermore, these peptides had an impact on ethyl nonanoate, diethyl acetal, and octanal, which were recognized as characteristic compounds. Ultraviolet spectroscopy simulation revealed that the highest absorption peaks of certain peptides shift when they interact with various esters. Those peptides interact with ethyl acetate and ethyl lactate via hydrogen bonding and Van der Waals forces, demonstrating their influence on VOCs. These findings offer new insights into free radical scavenging, flavor compound regulation, and the valorization of Baijiu by-products in Chi-aroma Baijiu production.
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高影响因子
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
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2024
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IF 2.3
Shoujie Du,Liucui Yao,Bin Zhong,Junwei Qin,Songgui He,Youqiang Liu,Zhenqiang Wu
Ethyl lactate is the most abundant ester in semi-solid rice baijiu fermentation, affecting the flavor of baijiu to a great extent. The present study aimed to investigate the spatial distribution and formation contributor of ethyl lactate by removing the microorganisms and extracellular enzymes from the upper, middle, and lower fermentation broth during the later fermentation stage. The removal of suspended substances by centrifugation did not affect the ethyl lactate content in the top and middle fermentation broth containing free cells, enzymes, and starch particles. After day 5 of fermentation, only the lower fermentation broth containing granular cells attached to the starch could continue to accumulate lactic acid, thereby increasing the ethyl lactate content. The results showed that the chemical reactions were the main contributor to the increased ethyl lactate content at the anaphase of fermentation rather than enzymatic catalysis or microbial metabolism. Sequencing of granular cells revealed the main lactic acid producers at different fermentation stages. Lactobacillus helveticus showed the highest abundance of 94.45–95.40% on day 5, which decreased to 29.58–30.20% on day 15, while Lactobacillus acetotolerans showed the highest abundance of 47.93–49.72% at day 15. Additionally, the granular cells were recovered and used for supplementary inoculation in the next batch, which significantly increased the ethyl lactate content. This study provided a novel strategy for improving the ethyl lactate content in semi-solid baijiu fermentation.
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PubMed
高影响因子
MOLECULES
·
2025
·Vol. 30
·期 4
·933
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IF 4.6
Jialing Lu,Jia Zheng,Dong Zhao,Yan Xu,Shuang Chen
Strong-aroma type Baijiu and its diluted samples were characterized through descriptive analysis. Significant changes were observed in four (ethanol, Jiao-aroma, fruity, and grain) of the nine aroma attributes, primarily attributed to variations in ethanol concentration rather than other compounds. The thresholds of 40 compounds in aqueous solutions with alcohol concentrations of 20%, 30%, 40%, 50%, and 60% were measured using three-alternative forced-choice tests. The thresholds of 30 compounds were significantly positively correlated with ethanol concentration. The thresholds of 40 compounds were affected by ethanol concentration to varying degrees, with changes ranging from 2 to 692 times. Due to the varying degrees of alcohol influence on the compound threshold, the aroma profile of diluted Baijiu sample is different from the original Baijiu sample.
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PubMed
高影响因子
Analytical Methods
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2025
·
IF 2.6
Jiaxi Deng,Yiyao Luo,Jia Zheng,Zirui Yuan,Yi Ma,Huibo Luo,Xiaogang Luo,Danqun Huo,Changjun Hou
Baijiu represents the pinnacle of traditional Chinese culinary culture. The influence of Baijiu is evident in various literary works, rituals and banquets, dishes and healthcare, and numerous other areas. The reduction of substances plays a pivotal role in the flavor, aroma, and quality control of Baijiu. Therefore, the present work focuses on Baijiu and the reducing substances in it. In this study, CDs@ZrFe-MOF and three distinct catalase nanase substrates (ABTS, OPD, and TMB) were employed to create fluorescence and colorimetric dual-mode sensor arrays. The oxidation of the enzyme substrate into the appropriate oxidation substrate is facilitated by CDs@MOF in the presence of H₂O₂. The reducing substance effectively inhibits the formation of the oxidation substrate, resulting in alterations in fluorescence and UV intensity. The dual-mode sensor array was found to be effective in detecting 15 different types of reducing chemicals. Furthermore, the colorimetric and fluorescence sensor array demonstrated exceptional detection capability in detecting 19 different types of Luzhou-flavor liquor samples, achieving a 100% accuracy rate. This study will provide an accurate and rapid method for differentiating Baijiu.
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PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Yiyuan Chen,Jiang Xie,Xin Yuan,Chunsheng Zhang,Jiaxin Hong,Zhigang Zhao,Dongrui Zhao,Baoguo Sun,Shimin Wang,Jinyuan Sun,Ran Ao,Mingquan Huang,Xiaotao Sun
With increasing consumer demand for high-quality products, the Baijiu industry has been transitioning from volume-based to flavor-oriented production. Among various types, strong-flavor Baijiu has gained widespread recognition for its complex and distinctive sensory profile. In this study, a vacuum assisted sorbent extraction (VASE) method was established and optimized, and coupled with GC–MS to enable efficient separation and identification of trace compounds across 13 representative samples spanning the entire production chain of strong-flavor Baijiu. A total of 143 trace compounds were identified, dominated by esters. Based on OAV and TAV, 60 flavor compounds were screened, of which 21 were detected in final Baijiu products. Subsequently, a multidimensional flavor perception model revealed differences between raw and aged Baijiu. Building on this, correlation analysis that identified 10 key flavor compounds, whose contributions were further validated through addition experiments. Additionally, cumulative flavor contribution analysis revealed that solid-state fermentation and distillation were critical for flavor enrichment. Specifically, esters and alcohols peaked during solid-state fermentation and solid-state distillation; acids accumulated continuously across all stages, while aldehydes, ketones, and aromatic compounds showed early formation and variable retention patterns. These findings establish a comprehensive molecular–sensory framework that supports improved quality control and process optimization in Baijiu production.
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高影响因子
危险品化学品经营许可证（带存储）