Full
Outline
To establish a fingerprint similarity evaluation method suitable for Chinese sauce-flavor Baijiu.
The 50 batches of A2 Chinese sauce-flavor Baijiu were determined by gas chromatography, and then the gas chromatography fingerprint of A2 was constructed. Similarity evaluation methods of 6 kinds of fingerprint spectra were established, and the similarity threshold was verified by different quality of Chinese sauce-flavor Baijiu.
The correlation coefficient method, vectorial angle method, information entropy method and the Euclidean distance method could not correctly distinguish different quality liquor bodies. The accuracy rate of weight non-uniformity similarity in judging different wine bodies was 100%, which was consistent with the sensory evaluation judgment results of wine bodies.
The similarity of weight non-uniformity is suitable for the data evaluation of fingerprint spectra of sauce-flavored Baijiu. This study provides a new method for the quality control of Chinese sauce-flavored Baijiu.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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