Full
Outline
To establish a method for the rapid detection of key flavor substances in Baijiu base wine by mid-infrared spectroscopy.
Based on the linear relationship between the vibrational absorption intensity of mid-infrared spectroscopy and the content of functional groups in organic molecules, partial least squares regression was used to build quantitative models between mid-infrared spectroscopy of base wine and the concentrations of main flavor substances. Standard normal variate transformation and mean centering were applied for spectral preprocessing, and the RReliefF algorithm was employed to select the optimal wavenumber ranges and the number of principal components.
The optimized models exhibited stable and accurate performance. The coefficients of determination (R2) for ethyl acetate, ethyl lactate, ethyl hexanoate, methanol, n-butanol and acetic acid reached 0.998, 0.978, 0.996, 0.927, 0.904 and 0.771, respectively. In blind sample tests, most relative errors were controlled within 5%, and the average relative error of each index was below 4%.
There is a strong correlation between mid-infrared spectra and the content of flavor compounds in base wine. This method provides a reliable technical tool for the rapid detection of Chinese liquor base wine.
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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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