Chinese vinegar classification via volatiles using long-optical-path infrared spectroscopy and chemometrics

文献类型： 外文期刊

第一作者： Dong, D.

作者： Dong, D.;Zheng, W.;Jiao, L.;Lang, Y.;Zhao, X.

作者机构：

关键词： Volatiles;Infrared spectroscopy;Chinese vinegar;Chemometrics

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Different brands of Chinese vinegar are similar in appearance, color and aroma, making their discrimination difficult. The compositions and concentrations of the volatiles released from different vinegars vary by raw material and brewing process and thus offer a means to discriminate vinegars. In this study, we enhanced the detection sensitivity of the infrared spectrometer by extending its optical path. We measured the infrared spectra of the volatiles from 5 brands of Chinese vinegar and observed the spectral characteristics corresponding to alcohols, esters, acids, furfural, etc. Different brands of Chinese vinegar had obviously different infrared spectra and could be classified through chemometrics analysis. Furthermore, we established classification models and demonstrated their effectiveness for classifying different brands of vinegar. This study demonstrates that long-optical-path infrared spectroscopy has the ability to discriminate Chinese vinegars with the advantages that it is fast and non-destructive and eliminates the need for sampling. (C) 2015 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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