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

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Abstract

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.

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Acknowledgments

The work was funded by National Natural Science Foundation of China (No. 21105065), Special Funds for National Excellent Doctoral Dissertation of China (No.201059), and Natural Science Foundation of Shanghai (No. 10ZR1429600).

Conflict of Interest

Haiyan Yu declares that she has no conflict of interest. Xin Dai declares that she has no conflict of interest. Guiyan Yao declares that she has no conflict of interest. Zuobing Xiao declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Department of Food Science and Technology, Shanghai Institute of Technology, 100 Haiquan Road, 201418, Shanghai, China

    Haiyan Yu, Xin Dai & Zuobing Xiao

  2. Alpha M.O.S China, 322 Xianxia Road, 200336, Shanghai, China

    Guiyan Yao

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  1. Haiyan Yu
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  2. Xin Dai
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  3. Guiyan Yao
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  4. Zuobing Xiao
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Correspondence to Haiyan Yu.

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Yu, H., Dai, X., Yao, G. et al. Application of Gas Chromatography-Based Electronic Nose for Classification of Chinese Rice Wine by Wine Age. Food Anal. Methods 7, 1489–1497 (2014). https://doi.org/10.1007/s12161-013-9778-2

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  • DOI: https://doi.org/10.1007/s12161-013-9778-2

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