A flavor uniformity evaluation and improvement of Chinese spirit by electronic nose

Abstract

Fenjiu spirits are famous for their multifarious flavors in China. Nevertheless, the uniformity and homogeneity of the products are always challenges for the producers. Three flavor measurement methods, that is, zNose™, GC‐MS, and spirit tasters, were employed and correlated for evaluation of Fenjiu flavors' difference. An automatic blending system was designed to improve the uniformity, where base liquors of Dazongjiu, Dajiu, and Daijiu, as well as pure water, were used for blending, and BPNN was employed for regression and error minimization. Results showed that zNose™ results could be correlated with GC‐MS in 95%; hence, zNose™ can replace GC‐MS in Fenjiu flavor measurement. With the zNose™ assistance, an experimental scale, fully automatic blending system could be optimized with different modern mathematical algorithms to improve the Fenjiu products uniformity. We believe that this detailed work will advance the scientific knowledge in the field and help to facilitate the uniformity and homogeneity of Fenjiu products.

Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu

“…In addition, 1874 types of volatile flavor compounds have been identified in Chinese spirits, and Fenjiu alone is marketed in nine series and 113 products, graded by flavor and quality level. The new product, proso millet Baijiu, stands out as it contains significantly different flavor compounds as compared to other light-flavored Baijiu products; these include the ethyl butanoate dimer (A11), ethyl lactate monomer (A14), ethyl lactate dimer (A15), isoamyl acetate monomer (A18), isoamyl acetate dimer (A19), 2-methyloctane (C1), butanal monomer (E2), 3-hydroxy-2-butanone dimer (F1), and 3-hydroxy-2-butanone monomer (F2), which are not found in other Fenjiu products ( Li et al, 2020 ). Furthermore, the relative abundance of the same flavor compounds varies between different Chinese spirits, indicating the distinct flavor characteristics of Fenjiu series products, including proso millet light-flavored Baijiu, as compared to other Baijiu formulas ( Li et al, 2020 ; Wang J.-Y.…”

The Application of In Situ Methods to Monitor VOC Concentrations in Urban Areas—A Bibliometric Analysis and Measuring Solution Review

“…A few years later, a study on the same device was performed by Li et al [123]. During the analysis of different aromatics, they compared the results of VOCs with a carbon content of 4 to 16 molecules obtained using two instruments: a portable GC with SAW detector and a conventional GC.…”