FT-IR combined with chemometrics in the quality evaluation of Nongxiangxing baijiu

Jianhang Wu; Houbo Peng; Li Li; Lei Wen; Xiaodie Chen; Xuyan Zong

doi:10.1016/j.saa.2022.121790

FT-IR combined with chemometrics in the quality evaluation of Nongxiangxing baijiu

Spectrochim Acta A Mol Biomol Spectrosc. 2023 Jan 5:284:121790. doi: 10.1016/j.saa.2022.121790. Epub 2022 Sep 5.

Authors

Jianhang Wu¹, Houbo Peng², Li Li³, Lei Wen⁴, Xiaodie Chen⁵, Xuyan Zong⁶

Affiliations

¹ Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China; College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China. Electronic address: 1471010604@qq.com.
² Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China; College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China. Electronic address: 1093899148@qq.com.
³ College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China. Electronic address: kokonice@139.com.
⁴ Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China; College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China. Electronic address: 1143679343@qq.com.
⁵ College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China. Electronic address: 381828976@qq.com.
⁶ Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China; College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China. Electronic address: zongxuyan@suse.edu.cn.

PMID: 36081190
DOI: 10.1016/j.saa.2022.121790

Abstract

Recently, there has been an increasing demand for developing a reliable method to assess the quality of liquor in the baijiu industry quickly and accurately. The present study sought to establish a strategy for rapid quantitative analysis of the primary flavor components in Nongxiangxing baijiu. Under the experimental conditions, 7 of the 10 major flavor components in Nongxiangxing baijiu could be quantified effectively, such as ethyl butyrate (R²p = 0.9942), ethyl lactate (R²p = 0.9438), n-butanol (R²p = 0.9048), isobutanol (R²p = 0.9696), acetic acid (R²p = 0.9600), butyric acid (R²p = 0.8448), caproic acid (R²p = 0.9971). This result indicates that FT-IR combined with quantitative chemometric modeling could be a potential approach for rapid quality assessment of Nongxiangxing baijiu. Overall, this study provides a theoretical basis for subsequent related studies on Nongxiangxing baijiu.

Keywords: Chemometrics; FT-IR; Flavor substances; Nongxiangxing baijiu.

MeSH terms

1-Butanol*
Acetates
Butyric Acid
Chemometrics*
Spectroscopy, Fourier Transform Infrared

Substances

Acetates
Butyric Acid
1-Butanol