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 (Rp = 0.9942), ethyl lactate (Rp = 0.9438), n-butanol (Rp = 0.9048), isobutanol (Rp = 0.9696), acetic acid (Rp = 0.9600), butyric acid (Rp = 0.8448), caproic acid (Rp = 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.
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| http://dx.doi.org/10.1016/j.saa.2022.121790 | DOI Listing |
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