Qingxiangxing Baijiu sensory quality grade classification by 1H NMR and GC combined with multivariate statistical analysis

The traditional uniform artificial sensory evaluation makes it difficult to standardize the classification of different sensory quality grades of Baijiu. In this study, a total of 92 authentic Qingxiangxing Baijiu samples with 3 sensory quality grades were carefully collected. Gas chromatography (GC...

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Veröffentlicht in:	Food control 2024-08, Vol.162, p.110419, Article 110419
Hauptverfasser:	Fan, Shuangxi, Li, Yicong, Yang, Bo, Zhang, Xin, Wang, Fengxian, Gao, Xiaojuan, Yue, Hongwei, Wu, Zhuying, Xu, Ziwei, Zhou, Dan, Li, Xiaoxia, Shi, Xiaoxuan, Lu, Fuping, Zhong, Qiding
Format:	Artikel
Sprache:	eng
Schlagworte:	1H NMR algorithms discriminant analysis flavor food safety gas chromatography hydrogen multivariate analysis Multivariate statistical analysis nuclear magnetic resonance spectroscopy principal component analysis Qingxiangxing Baijiu sensory evaluation Sensory quality classification
Online-Zugang:	Volltext
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