TY - JOUR
T1 - Application of electronic nose in Chinese spirits quality control and flavour assessment
AU - Liu, Ming
AU - Han, Xiaomin
AU - Tu, Kang
AU - Pan, Leiqing
AU - Tu, Jian
AU - Tang, Lin
AU - Liu, Peng
AU - Zhan, Ge
AU - Zhong, Qiding
AU - Xiong, Zhenghe
PY - 2012/8
Y1 - 2012/8
N2 - Chinese spirits have been classified according to their flavour types. The assessment has been performed by professional tasters, who could be subjective or even biased. We applied a portable electronic nose to objectively assess twenty most favourable and commercially available Chinese spirits. The responsive value obtained from electronic nose measurement provided strong evidence that sensor S1 (aromatic compounds, toluene), S3 (aromatic compounds, ammonia), S5 (alkenes, aromatic compounds), S6 (broad-methane), S7 (sulphur-organic) and S9 (aromatics compounds, sulphur-organic) could be applied to assess spirits. Principal component analysis and cluster analysis confirmed that S7 and S9 could identify Feng-flavour and Fougere-flavour, S6 could separate Laobaigan-flavour from others, and S1, S3, S5 could be applicable to Jiang, Strong, Mild, Zhima and Nong jiang-flavour. Furthermore, support vector machine offered greater capability in the separation of Jiang, Strong, Mild, Zhima and Nong jiang-flavour. Our data suggest that electronic nose could be applied as an objective tool for the Chinese spirits quality control and flavour assessment.
AB - Chinese spirits have been classified according to their flavour types. The assessment has been performed by professional tasters, who could be subjective or even biased. We applied a portable electronic nose to objectively assess twenty most favourable and commercially available Chinese spirits. The responsive value obtained from electronic nose measurement provided strong evidence that sensor S1 (aromatic compounds, toluene), S3 (aromatic compounds, ammonia), S5 (alkenes, aromatic compounds), S6 (broad-methane), S7 (sulphur-organic) and S9 (aromatics compounds, sulphur-organic) could be applied to assess spirits. Principal component analysis and cluster analysis confirmed that S7 and S9 could identify Feng-flavour and Fougere-flavour, S6 could separate Laobaigan-flavour from others, and S1, S3, S5 could be applicable to Jiang, Strong, Mild, Zhima and Nong jiang-flavour. Furthermore, support vector machine offered greater capability in the separation of Jiang, Strong, Mild, Zhima and Nong jiang-flavour. Our data suggest that electronic nose could be applied as an objective tool for the Chinese spirits quality control and flavour assessment.
KW - Chinese spirits
KW - Electronic nose
KW - Spirits flavour assessment
KW - Spirits quality control
UR - http://www.scopus.com/inward/record.url?scp=84858744404&partnerID=8YFLogxK
U2 - 10.1016/j.foodcont.2012.02.024
DO - 10.1016/j.foodcont.2012.02.024
M3 - Article
AN - SCOPUS:84858744404
VL - 26
SP - 564
EP - 570
JO - Food Control
JF - Food Control
SN - 0956-7135
IS - 2
ER -