Methodology and optimization research for discrimination of different brands of Baijiu based on multispectral techniques-Reference-Cited by-同舟云学术

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Methodology and optimization research for discrimination of different brands of Baijiu based on multispectral techniques

Published:2024-08-01 Issue:9 Volume:18 Page:7855-7867
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Wang Xianfeng^ORCID,He Miao,Zheng Jia,Ma Yi,Luo Huibo,Hou Changjun,Huo Danqun

Funder

Open Project Program of State Key Laboratory of Food Science and Technology, Jiangnan University

Brew Microorganisms Technology and application of Key Laboratory Project in Sichuan Province

Strong-flavor Baijiu Solid-state Fermentation Key Laboratory of China light industry

Wuliangye Group research project

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-024-02770-w.pdf

Reference46 articles.

1. L. Huilin, S. Baoguo, Effect of fermentation processing on the flavor of baijiu. J. Agric. Food Chem. 66, 5425–5432 (2018). https://doi.org/10.1021/acs.jafc.8b00692

2. Z.-. Zhang, M. Sha, D.-. Gui, X.-. Ye, H.-y. Wang. Research on the Rapid discrimination technology of the Chinese Liquor brands based on the moving window correlation Coefficient Spectral Method, Spectroscopy and Spectral Analysis, 37 (2017) 3122–3126. https://doi.org/10.3964/j.issn.1000-0593(2017)10-3122-05

3. J. Wei, F. Zibian, D. An, L. Yunlong, Z. Rong, S. Qingyun, S. Lin, Xiaogang. Recent advances in Baijiu analysis by chromatography based technology-a review. Food Chem. 324, 126899 (2020). https://doi.org/10.1016/j.foodchem.2020.126899

4. P. Qi, T. Rungang, C. Feiran, L. Bobin, G. Hegang, Discrimination of producing area of Chinese Tongshan Kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods. Food Chem. 178, 301–305 (2015). https://doi.org/10.1016/j.foodchem.2015.01.023

5. S. Jinyuan, Z. Dongrui, Z. Fengguo, S. Baoguo, Z. Fuping, H. Mingquan, S. Xiaotao, L. Hehe, Joint direct injection and GC-MS chemometric approach for chemical profile and sulfur compounds of sesame-flavor Chinese Baijiu (Chinese liquor), European Food Research and Technology, 244 (2018) 145–160. https://doi.org/10.1007/s00217-017-2938-7

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