Vintage identification of sauce-flavor liquor based on fluorescence spectroscopy
Main Article Content
Keywords
vintage identification, sauce-flavor liquor, fluorescence spectroscopy, online testing platform
Abstract
The vintage of sauce-flavor liquor represents its collection value and grade, so its identification is essential for collectors and connoisseurs. In this research, a vintage identification model for sauce-flavor liquors was proposed based on the fluorescence spectroscopy method. A fluorescence spectrophotometer was used to measure the fluorescence spectrum of sauce-flavor liquors of different years, and the optimum emission peaks of the spectrum were obtained. By analyzing these optimum emission peaks, it was determined that intensity of the spectrum increased with the vintage of sauce-flavor liquor. A prediction model was established to identify quantitatively the vintage of sauce-flavor liquor according to spectrum intensity, and its coefficient of determination (R2) was 0. 995. The prediction model was verified with an average error of 0.06 years. Moreover, an online testing platform was designed to realize the real-time, rapid, and quantitative vintage identification of sauce-flavor liquors. The model and platform should be helpful for evaluating sauce-flavor liquor.
References
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Qiao, H., Zhang, S. and Wang, W. 2013. Fluorescence spectroscopic and viscosity studies of hydrogen bonding in Chinese Fenjiu. Journal of Bioscience and Bioengineering 115(4): 405–411. 10.1016/j.jbiosc.2012.10.023
Qin, D., Duan, J.W., Li, H.H., Zheng, F.P., Cheng, H., Ye, X.Q. and Sun, B.G. 2023. Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry. Food Science and Human Wellness 12(1): 79–88. 10.1016/j.fshw.2022.07.025
Qin, D., Shen, Y., Yang, S., Zhang, G., Wang, D., Li, H. and Sun, J. 2022. Whether the research on ethanol–water microstructure in traditional Baijiu should be strengthened? Molecules 27(23): 8290. 10.3390/molecules27238290
Rye, H.S., Dabora, J.M., Quesada, M.A., Mathies, R.A. and Glazer, A.N. 1993. Fluorometric assay using dimeric dyes for double-and single-stranded DNA and RNA with picogram sensitivity. Analytical Biochemistry 208(1): 144–150. 10.1006/abio.1993.1020
Su, Y., Wang, Z.H., Yu, Y.G. and Zheng, Q. 2022. Correlation between the redox activity of polygonum multiflorum extract and its extraction technology with Chinese liquor (Baijiu): an electrochemistry-based study. Heliyon, 8(7): e09940. 10.1016/j.heliyon.2022.e09940
Sun, J.Y., Zhao, D.R., Zhang, F.G., Sun, B.G., Zheng, F.P., Huang, M.Q., Sun, X.T. and Li, H.H. 2018. 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(1): 145–160. 10.1007/s00217-017-2938-7
Tan, J. and Li, M.-F. 2021. Rapid and nondestructive identification of Belgian and Netherlandish trappist beers by front-face synchronous fluorescence spectroscopy coupled with multiple statistical analysis. Quality Assurance and Safety of Crops & Foods 13(1): 83–92. 10.15586/qas.v13i1.839
Wang, P.P., Li, Z., Qi, T.T., Li, X.J. and Pan, S.Y. 2015. Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol-gel fibre. Food Chemistry 169: 230–240. 10.1016/j.foodchem.2014.07.150
Wang, W.H., Xu, Y.Q., Huang, H.Q., Pang, Z.M., Fu, Z.L., Niu, J.L., Zhang, C.N., Li, W.W., Li, X.T. and Sun, B.G. 2021. Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation. Food Research International 150: 110748. 10.1016/j.foodres.2021.110741
Weihua, Z., Guoqing, C., Zhuowei, Z., Feng, Z., Ying, G., Xiang, H. and Chunmei, T. 2017. Year prediction of a mild aroma Chinese liquors based on fluorescence spectra and simulated annealing algorithm. Spectroscopy & Spectral Analysis 97: 156–164. 10.1016/j.measurement.2016.11.016
Wen, H., Ma, J., Zhang, M. and Ma, G. 2012. The comparison research of nonlinear curve fitting in Matlab and LabVIEW. Paper presented at the 2012 IEEE Symposium on Electrical & Electronics Engineering (EEESYM), 24–27 June 2012. 10.1109/EEESYM20474.2012
Wu, C.F., Xing, X.F., Liu, G.Y., Su, D., Li, A.J., Gui, S.Y., Lu, W. and Liang, J. 2022. Effects of Nongxiangxing Baijiu (Chinese liquor) on mild alcoholic liver injury revealed by non-target metabolomics using ultra-performance liquid chromatography quadrupole-time-of-flight mass spectrometry. Journal of Bioscience and Bioengineering 134(1): 62–69. 10.1016/j.jbiosc.2022.04.003
Zhang, Y., Ding, C., Wang, J. and Cao, J. 2021. High-energy orbit sliding mode control for nonlinear energy harvesting. Nonlinear Dynamics 105(1): 191–211. 10.1007/s11071-021-06616-8
Azcarate, S.M., Gomes, A.D., Alcaraz, M.R., de Araujo, M.C.U., Camina, J.M. and Goicoechea, H.C. 2015. Modeling excitation-emission fluorescence matrices with pattern recognition algorithms for classification of Argentine white wines according grape variety. Food Chemistry 184: 214–219. 10.1016/j.foodchem.2015.03.081
Beć, K.B., Grabska, J., Bonn, G.K., Popp, M. and Huck, C.W. 2020. Principles and applications of vibrational spectroscopic imaging in plant science: a review. Frontiers in Plant Science 11: 1226.
Burns, R.L., Alexander, R., Snaychuk, L., Edwards, J.C., Fitzgerald, N., Gao, P., Quan, D.H., Douvris, C., Vaughan, T. and Bussan, D.D. 2021. A fast, straightforward and inexpensive method for the authentication of Baijiu spirit samples by fluorescence spectroscopy. Beverages 7(3): 65.
Chen, S., Sha, S., Qian, M. and Xu, Y. 2017. Characterization of volatile sulfur compounds in moutai liquors by headspace solid-phase microextraction gas chromatography-pulsed flame photometric detection and odor activity value. Journal of Food Science 82(12): 2816–2822. 10.1111/1750-3841.13969
Clément, A., Bacon, R., Sirois, S. and Dorais, M. 2015. Mature-ripe tomato spectral classification according to lycopene content and fruit type by visible, NIR reflectance and intrinsic fluorescence. Quality Assurance and Safety of Crops & Foods 7(5): 747–756. 10.3920/QAS2014.0521
Facci, R.R., de Cezário, P.S.O., de Gois, J.S., Luna, A.S. and Pacheco, W.F. 2021. Identification of counterfeit vodka by synchronous fluorescence spectroscopy and chemometric analysis. Analytical Letters 54(9): 1522–1532. 10.1080/00032719.2020.1810694
Gu, J., Zhang, X., Chen, G., Ma, C., Zhu, C., Zhu, Z., Zhao, L. 2018. Year prediction and flavor classification of Chinese liquors based on fluorescence spectra. Measurement 134: 48–53. 10.1016/j.measurement.2018.10.056
Gu, J., Zhang, X., Chen, G., Ma, C., Zhu, C., Zhu, Z. and Zhao, L. 2019. Year prediction and flavor classification of Chinese liquors based on fluorescence spectra. Measurement, 134: 48–53. 10.1016/j.measurement.2018.10.056
Guan, T., Li, N., Gao, Y., Zhang, L., Hu, Q., Li, H.X., Yang, M., Xiao, L.X., Yuan, L. and Yang, Z.Q. 2022. Interaction behavior between bisphenol AP and pepsin: insights from density functional theory, and spectroscopic and molecular dynamic simulation. Quality Assurance and Safety of Crops & Foods 14(2): 1–12. 10.15586/qas.v14i2.1023
He, M., Chen, X., Zhang, J., Li, J., Zhao, D., Huang, Y., Huo, D., Luo, X. and Hou, C. 2023. Identification of liquors from the same brand based on ultraviolet, near-infrared and fluorescence spectroscopy combined with chemometrics. Food Chemistry 400: 134064. 10.1016/j.foodchem.2022.134064
Hockberger, P.E. 2002. A history of ultraviolet photobiology for humans, animals and microorganisms. Photochemistry and Photobiology, 76(6): 561–579. 10.1562/0031-8655(2002)0760561AHOUPF2.0.CO2
Karabulut, K., Alkan, A. and Yilmaz, A.S. 2008. Long-term energy consumption forecasting using genetic programming. Mathe-matical and Computational Applications 13(2): 71–80. 10.3390/mca13020071
Ke, Ms.-Y., Chiu, Y.-H. and Wu, C.-Y. 2016. Battery modelling and SOC estimation of a LiFePO4 battery. Paper presented at the 2016 International Symposium on Computer, Consumer and Control (IS3C), 4 July 2016–6 July 2016, Xi’an, China.
Liu, H.Z., Yang, X.Z., Su, X.F., Li, S.Z., Du, Q.Y., Peng, Y.Y., Shi, M.M., Guo, C.F. and Zou, J. 2022. Quality identification of sauce-flavor liquor based on the tyndall phenomenon. Applied Sciences–Basel 12(1): 53. 10.3390/app12010053
Ma, Y., Huo, D.Q., Qin, H., Shen, C.H., Yang, P. and Hou, C.J. 2017. Classification of aroma styles and geographic origins of chinese liquors using chemometrics based on fluorescence spectroscopy. Journal of Applied Spectroscopy 84(2): 361–368. 10.1007/s10812-017-0477-4
Niu, Y.W., Chen, X.M., Xiao, Z.B., Ma, N. and Zhu, J.C. 2017. Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation. Natural Product Research 31(8): 938–944. 10.1080/14786419.2016.1255892
Ozer, D.J. 1985. Correlation and the coefficient of determination. Psychological Bulletin, 97(2): 307. 10.1037/0033-2909.97.2.307
Qiao, H., Zhang, S. and Wang, W. 2013. Fluorescence spectroscopic and viscosity studies of hydrogen bonding in Chinese Fenjiu. Journal of Bioscience and Bioengineering 115(4): 405–411. 10.1016/j.jbiosc.2012.10.023
Qin, D., Duan, J.W., Li, H.H., Zheng, F.P., Cheng, H., Ye, X.Q. and Sun, B.G. 2023. Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry. Food Science and Human Wellness 12(1): 79–88. 10.1016/j.fshw.2022.07.025
Qin, D., Shen, Y., Yang, S., Zhang, G., Wang, D., Li, H. and Sun, J. 2022. Whether the research on ethanol–water microstructure in traditional Baijiu should be strengthened? Molecules 27(23): 8290. 10.3390/molecules27238290
Rye, H.S., Dabora, J.M., Quesada, M.A., Mathies, R.A. and Glazer, A.N. 1993. Fluorometric assay using dimeric dyes for double-and single-stranded DNA and RNA with picogram sensitivity. Analytical Biochemistry 208(1): 144–150. 10.1006/abio.1993.1020
Su, Y., Wang, Z.H., Yu, Y.G. and Zheng, Q. 2022. Correlation between the redox activity of polygonum multiflorum extract and its extraction technology with Chinese liquor (Baijiu): an electrochemistry-based study. Heliyon, 8(7): e09940. 10.1016/j.heliyon.2022.e09940
Sun, J.Y., Zhao, D.R., Zhang, F.G., Sun, B.G., Zheng, F.P., Huang, M.Q., Sun, X.T. and Li, H.H. 2018. 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(1): 145–160. 10.1007/s00217-017-2938-7
Tan, J. and Li, M.-F. 2021. Rapid and nondestructive identification of Belgian and Netherlandish trappist beers by front-face synchronous fluorescence spectroscopy coupled with multiple statistical analysis. Quality Assurance and Safety of Crops & Foods 13(1): 83–92. 10.15586/qas.v13i1.839
Wang, P.P., Li, Z., Qi, T.T., Li, X.J. and Pan, S.Y. 2015. Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol-gel fibre. Food Chemistry 169: 230–240. 10.1016/j.foodchem.2014.07.150
Wang, W.H., Xu, Y.Q., Huang, H.Q., Pang, Z.M., Fu, Z.L., Niu, J.L., Zhang, C.N., Li, W.W., Li, X.T. and Sun, B.G. 2021. Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation. Food Research International 150: 110748. 10.1016/j.foodres.2021.110741
Weihua, Z., Guoqing, C., Zhuowei, Z., Feng, Z., Ying, G., Xiang, H. and Chunmei, T. 2017. Year prediction of a mild aroma Chinese liquors based on fluorescence spectra and simulated annealing algorithm. Spectroscopy & Spectral Analysis 97: 156–164. 10.1016/j.measurement.2016.11.016
Wen, H., Ma, J., Zhang, M. and Ma, G. 2012. The comparison research of nonlinear curve fitting in Matlab and LabVIEW. Paper presented at the 2012 IEEE Symposium on Electrical & Electronics Engineering (EEESYM), 24–27 June 2012. 10.1109/EEESYM20474.2012
Wu, C.F., Xing, X.F., Liu, G.Y., Su, D., Li, A.J., Gui, S.Y., Lu, W. and Liang, J. 2022. Effects of Nongxiangxing Baijiu (Chinese liquor) on mild alcoholic liver injury revealed by non-target metabolomics using ultra-performance liquid chromatography quadrupole-time-of-flight mass spectrometry. Journal of Bioscience and Bioengineering 134(1): 62–69. 10.1016/j.jbiosc.2022.04.003
Zhang, Y., Ding, C., Wang, J. and Cao, J. 2021. High-energy orbit sliding mode control for nonlinear energy harvesting. Nonlinear Dynamics 105(1): 191–211. 10.1007/s11071-021-06616-8
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Nov 25, 2023
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