| Title: | A new volatiles-based differentiation method of Chinese spirits using longpath gas-phase infrared spectroscopy |
| Author(s): | Dong D; Zheng W; Wang W; Zhao X; Jiao L; Zhao C; |
| Address: | "National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China. Electronic address: damingdong@hotmail.com. National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China" |
| DOI: | 10.1016/j.foodchem.2014.01.025 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | The volatile compounds of different brands of Chinese spirits differ with respect to their composition and concentration. The infrared spectral characteristics of volatile gases from several brands of Chinese spirits were studied. We used a longpath gas cell to enhance the performance of the gas-phase infrared spectroscopy. Principal component analysis (PCA) was used for the discrimination of the different brands of spirits. It is demonstrated that different brands of Chinese spirits with the same flavour and from the same origin can be successfully differentiated |
| Keywords: | "Alcoholic Beverages/*analysis China Discriminant Analysis Principal Component Analysis Spectrophotometry, Infrared/instrumentation/*methods Volatile Organic Compounds/*chemistry Chinese spirits Ftir Volatiles;" |
| Notes: | "MedlineDong, D Zheng, W Wang, W Zhao, X Jiao, L Zhao, C eng Evaluation Study Research Support, Non-U.S. Gov't England 2014/03/07 Food Chem. 2014 Jul 15; 155:45-9. doi: 10.1016/j.foodchem.2014.01.025. Epub 2014 Jan 23" |
