Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis

Abstract

Currently, the primary method of identifying high‐ and low‐quality liquors is sensory tasting, which is prone to uncertainty caused by the biases of tasters. To address this problem, this study used color, aroma, taste, and style as four factors affecting the sensory quality of Luzhou‐flavor liquor; determined the weights of each factor; and quantitatively evaluated the sensory quality of five different Luzhou flavor liquor using fuzzy mathematical methods. The volatile aromatic substances in the liquor samples were detected by GC‐MS, and analyzed using principal component analysis. The results obtained from fuzzy mathematics and principal component analysis indicated that the comprehensive evaluation system was scientifically sound and reasonably constructed.

Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models

“…Based on the Z matrix, the Entropy weight-TOPSIS, CRITIC-TOPSIS, GRA and PCA models were developed reffering to the descriptions of Liang et al, 2019 , Liu et al, 2022 , Wang et al (2021a) and Wang et al . (2021b), and the weight of each index (Supplement Table 5) and the comprehensive score of BCJ were calculated ( Table 2 ).…”

“…Therefore, methods of using mathematics to establish the evaluation models play a crucial role in product comprehensive quality analysis. At present, comprehensive quality evaluation models based on Principal Component Analysis (PCA), Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) and Gray Relational Analysis (GRA) have been applied to baijiu ( Liu et al, 2022 ), tofu ( Wang et al, 2021a ), tea ( Wang et al, 2021b ), fruits and vegetables and their products ( Khodaei et al, 2021 , Liang et al, 2019 ), contributing greatly to processing-adapted variety screening, product grade classification and processing method optimization.…”

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

“…Chen et al ( 16) used headspace solid-phase microextraction gas chromatography-pulsed flame photometric detection (HS-SPME-GC-PFPD) to investigate the aroma contribution of volatile sulfur compounds in SSAB, 5 sulfur compounds might be the key flavor contributors to SSAB. Recently, untargeted detection techniques based on GC-MS have become mainstream methods for comprehensively understanding the chemical diversity in liquor (17,18). The untargeted detection techniques have high sensitivity and a wide detection range (19), and the headspace solid-phase microextraction (HS-SPME) has the advantages of short extraction time and high sensitivity via various types of extraction materials (20).…”

“…Recently, untargeted detection techniques based on GC–MS have become mainstream methods for comprehensively understanding the chemical diversity in liquor ( 17 , 18 ). The untargeted detection techniques have high sensitivity and a wide detection range ( 19 ), and the headspace solid-phase microextraction (HS-SPME) has the advantages of short extraction time and high sensitivity via various types of extraction materials ( 20 ).…”

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

“…Not to make your throat spicy and your head dizzy is the consistent world evaluation of high-quality distilled liquor, which predominantly describes the taste dimension and the core of Baijiu quality [ 12 , 13 , 14 , 15 ]. At present, the research on the aroma of Baijiu in China is relatively complete, while the research on taste is less.…”