E3S Web Conf.
Volume 79, 2019International Symposium on Architecture Research Frontiers and Ecological Environment (ARFEE 2018)
|Number of page(s)||4|
|Section||Study on Energy Sources and Ecological Environment Engineering|
|Published online||15 January 2019|
Application on sensory prediction of Chinese Moutai-flavour liquor based on ATR-FTIR
Tasly Academy, Tasly Group, Tianjin 300410, China PR
2 College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China PR
3 Guotai Liquor Co. Ltd., Renhuai Guizhou 564501, China PR
* Corresponding author: Shao Chunfu: email@example.com
ATR-FTIR combined with chemometrics was applied to establish SVM classification models aiming to evaluate sensory quality of Chinese Moutai-flavour liquor. Transformation of ATR-FTIR data, selection of effective wavenumbers as well as determination of c and gamma were performed in succession, while the verification of models was deployed applying unknown samples. Finally, taste-prediction models of raw grain and cleanliness have an accuracy reaching 90%. Model of after-taste has an accuracy of 80% and others are lower than 70%. As for some flavours, ATR-FTIR and chemometrics technology provided an effective method for quality analysis of Chinese Moutai-flavour liquor.
© The Authors, published by EDP Sciences, 2019
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