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Food Chem

Title:		Vintage analysis of Chinese Baijiu by GC and (1)H NMR combined with multivariable analysis
Author(s):		Li Y; Fan S; Li A; Liu G; Lu W; Yang B; Wang F; Zhang X; Gao X; Lu Z; Su N; Wang G; Liu Y; Ji X; Xin P; Li G; Wang D; Lu F; Zhong Q;
Address:		"China National Research Institute of Food and Fermentation Industries Co. Ltd, Beijing 100015, China. China National Research Institute of Food and Fermentation Industries Co. Ltd, Beijing 100015, China; Tianjin University of Science and Technology, Tianjing 300000, China; Shanxi Xinghuacun Fen Wine Factory Co. Ltd, Fengyang 032200, China. Anhui Gujing Gongjiu Co. Ltd, Bozhou 236800, China. Shanxi Xinghuacun Fen Wine Factory Co. Ltd, Fengyang 032200, China. Jinan Baotuquan Liquor-making Co. Ltd., Shandong 250000, China. Tianjin University of Science and Technology, Tianjing 300000, China. China National Research Institute of Food and Fermentation Industries Co. Ltd, Beijing 100015, China. Electronic address: zhong.qiding@gmail.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20210423
Issue:
Page Number:		129937 -
DOI:		10.1016/j.foodchem.2021.129937
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Economical-driven counterfeit and inferior aged Chinese Baijiu has caused serious concern of publicity in China. In this study, a total of 167 authentic Chinese Baijiu samples with different vintages including 3 flavor types were carefully collected. Gas chromatography (GC) was used to determine main volatile components and proton nuclear magnetic resonance ((1)H NMR) spectroscopy was employed to obtain non-targeted fingerprints of Chinese Baijiu samples. Partial least squares regression (PLSR) models, which were confirmed by internal and external validation, were established for effectively identifying actual storage vintage of Chinese Baijiu with various brands, flavor types. Centering (Ctr), pareto scaling (Par), unit variance scaling (UV) data pretreatment methods, principal components (PCs), and three modified variable selection methods were proposed to successfully optimize the vintage model and effectively extract important vintage characteristic factors. This study demonstrated that NMR and GC combined with multivariate statistical analysis are effective tools for validating vintage authenticity of Chinese Baijiu"
Keywords:		Alcoholic Beverages/*analysis China Flavoring Agents/analysis Gas Chromatography-Mass Spectrometry/*methods Multivariate Analysis Odorants/analysis Proton Magnetic Resonance Spectroscopy/*methods Volatile Organic Compounds/*analysis (1)h nmr Chinese Baiji;
Notes:		"MedlineLi, Yicong Fan, Shuangxi Li, Anjun Liu, Guoying Lu, Wei Yang, Bo Wang, Fengxian Zhang, Xin Gao, Xiaojuan Lu, Zhiyuan Su, Ning Wang, Guanghao Liu, Yinuo Ji, Xin Xin, Peng Li, Guohui Wang, Daobing Lu, Fuping Zhong, Qiding eng England 2021/05/15 Food Chem. 2021 Oct 30; 360:129937. doi: 10.1016/j.foodchem.2021.129937. Epub 2021 Apr 23"