A Hand-Held Electronic Nose System for Rapid Identification of Chinese Liquors

Hou, Huayan; Meng, Qing-Hao; Pan, Qi; Jing, Tao

doi:10.1109/tim.2021.3112789

Cited by 15 publications

(3 citation statements)

References 35 publications

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“…Wojnowski et al constructed a particularly portable and modular ENs for the purpose of food analysis [ 65 ]. Hou et al developed a handheld EN to identify liquors [ 79 ]. Huang et al designed and validated a portable, battery-powered EN based on 10 MOSs and machine learning algorithms for the detection and classification of VOCs [ 80 ].…”

Section: Fast/screening Methods For On-site/mobile Analysis Of Vocsmentioning

confidence: 99%

On-Site Detection of Volatile Organic Compounds (VOCs)

Epping

Koch

2023

Molecules

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Volatile organic compounds (VOCs) are of interest in many different fields. Among them are food and fragrance analysis, environmental and atmospheric research, industrial applications, security or medical and life science. In the past, the characterization of these compounds was mostly performed via sample collection and off-site analysis with gas chromatography coupled to mass spectrometry (GC-MS) as the gold standard. While powerful, this method also has several drawbacks such as being slow, expensive, and demanding on the user. For decades, intense research has been dedicated to find methods for fast VOC analysis on-site with time and spatial resolution. We present the working principles of the most important, utilized, and researched technologies for this purpose and highlight important publications from the last five years. In this overview, non-selective gas sensors, electronic noses, spectroscopic methods, miniaturized gas chromatography, ion mobility spectrometry and direct injection mass spectrometry are covered. The advantages and limitations of the different methods are compared. Finally, we give our outlook into the future progression of this field of research.

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Section: Fast/screening Methods For On-site/mobile Analysis Of Vocsmentioning

confidence: 99%

On-Site Detection of Volatile Organic Compounds (VOCs)

Epping

Koch

2023

Molecules

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“…The sensory evaluation combined with the E-nose allows for more accurate identification of the quality grades of the base liquor. Hou et al ( 7 ) proposed an E-nose method based on triangular difference-based binary coding to classify the different quality grades of liquor. To investigate the relationship between sensory quality and flavors, and explore the key factors affecting the quality of foods, more and more studies are combining untargeted detection techniques with E-nose, e.g., the analysis of the flavor of Harbin red sausage treated with different processes ( 8 ) and the analysis of the flavor of tamarix lamb roasted by charcoal and electric ( 9 ).…”

Section: Introductionmentioning

confidence: 99%

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

Chen²,

Li³

et al. 2023

Front. Nutr.

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In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were analyzed to investigate the relationship between the quality and the key compounds in SSAB. In this study, samples were evaluated by the sensory and further analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) coupled with electronic nose (E-nose). First, by sensory evaluation, the sauce, floral and fruity, fermented aromas and taste indicators (softness, fullness, harmony, purity and persistence) were positively correlated with the quality grade of the base liquor. The E-nose could distinguish the different quality grades of base liquor well. Second, differential compounds were identified via untargeted metabolome based on the HS-SPME-GC-MS. 16 common differential compounds were shared in the base liquor from different fermentation rounds, including 11 esters, 1 alcohol, 2 aldehydes and 2 ketones. It was found that the higher the quality grade of the base liquor, the richer the content of aromatics, alcohols, aldehydes and ketones. The principal component analysis (PCA) biplots of the differential compounds in the different quality grades of base liquor indicated that the superior-grade base liquor has a strong fruity aroma. By correlation analysis of the differential compounds and sensors responses of E-nose, furfuryl ethyl ether, butanoic acid ethyl ester, isopentyl hexanoate, nonanoic acid ethyl ester and 3-methyl-1-butanol had a significant effect on the response intensity of E-nose sensors. In the present study, the key differential compounds between the different quality grades of base liquor were identified, and the sensory differences between the base liquor were digitized.

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“…The latter fraction is made up of complex organic compounds that essentially consist of carbon, hydrogen, oxygen and other heteroatoms such as nitrogen and sulfur. These so-called volatile organic compounds essentially account for the detailed classification of different liquor types [ 9 ]. Therefore, it is particularly important to investigate specific Baijiu-related compounds.…”

Section: Introductionmentioning

confidence: 99%

Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry

Yao

et al. 2023

Molecules

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Sauce-flavor Baijiu is one of the most complex and typical types of traditional Chinese liquor, whose trace components have an important impact on its taste and quality. Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) is one of the most favorable analytical tools to reveal trace molecular components in complex samples. This study analyzed the chemical diversity of several representative sauce-flavor Baijiu using the combination of electrospray ionization (ESI) and FT-ICR MS. The results showed that ESI+ and ESI− exhibited different chemical features characteristic of trace components. Overall, sauce-flavor Baijiu was dominated by CHO class compounds, and the main specific compound types were aliphatic, highly unsaturated with low oxygen, and peptide-like compounds. The mass spectral parameters resolved by FT-ICR MS of several well-known brands were relatively similar, whereas the greatest variability was observed from an internally supplied brand. This study provides a new perspective on the mass spectrometry characteristics of trace components of sauce-flavor Baijiu and offers a theoretical foundation for further optimization of the gradients in Baijiu.

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A Hand-Held Electronic Nose System for Rapid Identification of Chinese Liquors

Cited by 15 publications

References 35 publications

On-Site Detection of Volatile Organic Compounds (VOCs)

On-Site Detection of Volatile Organic Compounds (VOCs)

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry

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