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Food Chem

Title:		Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment
Author(s):		He X; Yangming H; Gorska-Horczyczak E; Wierzbicka A; Jelen HH;
Address:		"Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland. Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; College of Science, China Agricultural University, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, PR China. Institute of Human Nutrition Sciences, Warsaw University of Life Sciences SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland. Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland. Electronic address: henrykj@up.poznan.pl"
Journal Title:		Food Chem
Year:		2021
Volume:		20200906
Issue:
Page Number:		128002 -
DOI:		10.1016/j.foodchem.2020.128002
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Solid-phase microextraction - mass spectrometry (SPME-MS) and fast gas chromatography based electronic nose (GC-E-Nose) were used and compared for their suitability to distinguish Baijiu of various aroma types and geographical origin. Baijiu is a traditional Chinese distilled spirit produced with complex consortia of microorganisms, which results in very complex aroma compounds profiles. A total of 65 Baijiu samples representing 6 aromas were investigated. Strong aroma types from 3 regions were examined for their origin. Data acquired on two analytical systems were processed using uniform statistical approach. Data were pre-processed for multi-classification (OPLS-DA) models as well as for binary classification (PLS-DA) ones. Aroma and regional classification performed using OPLS-DA indicated that the approach based on SPME-MS had better fitness and prediction ability compared with GC-E-Nose. The total correct classification rate for SPME-MS was 94.44% for aroma and 100% for region, whereas for GC-E-Nose these values were 91.53% and 93.94% respectively"
Keywords:		China Electronic Nose Gas Chromatography-Mass Spectrometry/methods Odorants/*analysis Solid Phase Microextraction/methods Volatile Organic Compounds/*analysis/chemistry Aroma Baijiu Classification E-nose Spme-ms Volatiles;
Notes:		"MedlineHe, Xi Yangming, Huang Gorska-Horczyczak, Elzbieta Wierzbicka, Agnieszka Jelen, Henryk H eng England 2020/09/15 Food Chem. 2021 Feb 1; 337:128002. doi: 10.1016/j.foodchem.2020.128002. Epub 2020 Sep 6"