Determination of Three Alcohols in Chinese Dukang Base Liquor by FT-NIR Spectroscopy-Reference-Cited by-同舟云学术

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Determination of Three Alcohols in Chinese Dukang Base Liquor by FT-NIR Spectroscopy

Published:2016-01-16 Issue:8 Volume:9 Page:2194-2199
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Han Sihai,Zhang Weiwei,Li Xuan,Li Peiyan,Liu Jianxue

Funder

National Natural Science Foundation of China (CN)

Doctoral Research Fund of Henan University of Science and Technology

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-016-0403-z.pdf

Reference48 articles.

1. Bedini A, Zanolli V, Zanardi S, Bersellini U, Dalcanale E, Suman M (2013) Rapid and simultaneous analysis of xanthines and polyphenols as bitter taste markers in bakery products by FT-NIR spectroscopy. Food Anal Methods 6:17–27

2. Buratti S, Ballabio D, Giovanelli G, Dominguez CMZ, Moles A, Benedetti S, Sinelli N (2011) Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue. Anal Chim Acta 697:67–74

3. Camps C, Gérard M, Quennoz M, Brabant C, Oberson C, Simonnet X (2014) Prediction of essential oil content of oregano by hand-held and Fourier transform NIR spectroscopy. J Sci Food Agric 94:1397–1402

4. Chen H, Tan C, Wu T, Wang L, Zhu W (2014) Discrimination between authentic and adulterated liquors by near-infrared spectroscopy and ensemble classification. Spectrochim Acta A 130:245–249

5. Cheng P, Fan W, Xu Y (2014) Determination of Chinese liquors from different geographic origins by combination of mass spectrometry and chemometric technique. Food Control 35:153–158

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