Application of Gas Chromatography-Based Electronic Nose for Classification of Chinese Rice Wine by Wine Age

作者：Yu Haiyan^*; Dai Xin; Yao Guiyan; Xiao Zuobing

来源：Food Analytical Methods, 2014, 7(7): 1489-1497.

DOI：10.1007/s12161-013-9778-2

• Chinese rice wine
• Wine age
• Classification
• GC-based E-nose
• GC/MS

The potential of a gas chromatography (GC)-based electronic nose (E-nose) combined with chemometrics to classify Chinese rice wine by wine age was investigated. Olfactive fingerprints of 1-, 3-, and 5-year Chinese rice wine samples collected by the E-nose were analyzed by principal component analysis (PCA) and discriminant analysis (DA). Gas chromatography/mass spectrometry (GC/MS) was used for wine age validation purpose. The results indicated that the percentage of samples correctly classified by the E-nose was 96.88 %. It was concluded that the GC-based E-nose together with DA was a reliable method for wine age discrimination.

• 出版日期2014-8
• 单位上海应用技术大学