Different Brands of Strong-Flavor Baijiu Identified Using Gas Chromatography-Mass Spectrometry and Near-Infrared Spectroscopy
<p>Chinese strong-flavor baijiu brands are categorized into Sichuan, Jianghuai, and Beifang styles based on their regional origins. However, no systematic method exists to identify the different styles. Here, we identified different substances based on trace components and determined the simil...
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2025
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| _version_ | 1852021478982156288 |
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| author | Jian-Gang Yang (21012431) |
| author2 | Ming-Yao Wang (21012434) Lu Liu (171341) Song-Ping Fang (21012437) Hui Ren (122548) |
| author2_role | author author author author |
| author_facet | Jian-Gang Yang (21012431) Ming-Yao Wang (21012434) Lu Liu (171341) Song-Ping Fang (21012437) Hui Ren (122548) |
| author_role | author |
| dc.creator.none.fl_str_mv | Jian-Gang Yang (21012431) Ming-Yao Wang (21012434) Lu Liu (171341) Song-Ping Fang (21012437) Hui Ren (122548) |
| dc.date.none.fl_str_mv | 2025-04-07T20:20:04Z |
| dc.identifier.none.fl_str_mv | 10.6084/m9.figshare.28746110.v1 |
| dc.relation.none.fl_str_mv | https://figshare.com/articles/dataset/Different_Brands_of_Strong-Flavor_Baijiu_Identified_Using_Gas_Chromatography-Mass_Spectrometry_and_Near-Infrared_Spectroscopy/28746110 |
| dc.rights.none.fl_str_mv | CC BY 4.0 info:eu-repo/semantics/openAccess |
| dc.subject.none.fl_str_mv | Biochemistry Pharmacology Sociology Science Policy Space Science Biological Sciences not elsewhere classified Chemical Sciences not elsewhere classified Physical Sciences not elsewhere classified Information Systems not elsewhere classified Gas chromatography-mass spectrometry near-infrared spectroscopy physicochemical characteristic strong-flavor baijiu trace component |
| dc.title.none.fl_str_mv | Different Brands of Strong-Flavor Baijiu Identified Using Gas Chromatography-Mass Spectrometry and Near-Infrared Spectroscopy |
| dc.type.none.fl_str_mv | Dataset info:eu-repo/semantics/publishedVersion dataset |
| description | <p>Chinese strong-flavor baijiu brands are categorized into Sichuan, Jianghuai, and Beifang styles based on their regional origins. However, no systematic method exists to identify the different styles. Here, we identified different substances based on trace components and determined the similarities and differences among the different styles. We used multi-solvent liquid–liquid extraction combined with gas chromatography-mass spectrometry to detect trace components in strong-flavor baijiu. Near-infrared spectroscopy combined with three algorithms (extreme learning machine, partial least squares-discriminant analysis, and support vector machine) was used to classify the three styles of strong-flavor baijiu. Twenty-eight substances that may contribute to the individuality and generality of the three baijiu styles were identified. The prediction accuracy of the three models was more than 80%. Near-infrared spectroscopy data combined with chemometrics has great application value for rapidly identifying different baijiu brands. This method also shows potential for use in the authentication of different baijiu styles.</p> |
| eu_rights_str_mv | openAccess |
| id | Manara_3c4c32fcff2cbf2ef3cb8ff008a61242 |
| identifier_str_mv | 10.6084/m9.figshare.28746110.v1 |
| network_acronym_str | Manara |
| network_name_str | ManaraRepo |
| oai_identifier_str | oai:figshare.com:article/28746110 |
| publishDate | 2025 |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | CC BY 4.0 |
| spelling | Different Brands of Strong-Flavor Baijiu Identified Using Gas Chromatography-Mass Spectrometry and Near-Infrared SpectroscopyJian-Gang Yang (21012431)Ming-Yao Wang (21012434)Lu Liu (171341)Song-Ping Fang (21012437)Hui Ren (122548)BiochemistryPharmacologySociologyScience PolicySpace ScienceBiological Sciences not elsewhere classifiedChemical Sciences not elsewhere classifiedPhysical Sciences not elsewhere classifiedInformation Systems not elsewhere classifiedGas chromatography-mass spectrometrynear-infrared spectroscopyphysicochemical characteristicstrong-flavor baijiutrace component<p>Chinese strong-flavor baijiu brands are categorized into Sichuan, Jianghuai, and Beifang styles based on their regional origins. However, no systematic method exists to identify the different styles. Here, we identified different substances based on trace components and determined the similarities and differences among the different styles. We used multi-solvent liquid–liquid extraction combined with gas chromatography-mass spectrometry to detect trace components in strong-flavor baijiu. Near-infrared spectroscopy combined with three algorithms (extreme learning machine, partial least squares-discriminant analysis, and support vector machine) was used to classify the three styles of strong-flavor baijiu. Twenty-eight substances that may contribute to the individuality and generality of the three baijiu styles were identified. The prediction accuracy of the three models was more than 80%. Near-infrared spectroscopy data combined with chemometrics has great application value for rapidly identifying different baijiu brands. This method also shows potential for use in the authentication of different baijiu styles.</p>2025-04-07T20:20:04ZDatasetinfo:eu-repo/semantics/publishedVersiondataset10.6084/m9.figshare.28746110.v1https://figshare.com/articles/dataset/Different_Brands_of_Strong-Flavor_Baijiu_Identified_Using_Gas_Chromatography-Mass_Spectrometry_and_Near-Infrared_Spectroscopy/28746110CC BY 4.0info:eu-repo/semantics/openAccessoai:figshare.com:article/287461102025-04-07T20:20:04Z |
| spellingShingle | Different Brands of Strong-Flavor Baijiu Identified Using Gas Chromatography-Mass Spectrometry and Near-Infrared Spectroscopy Jian-Gang Yang (21012431) Biochemistry Pharmacology Sociology Science Policy Space Science Biological Sciences not elsewhere classified Chemical Sciences not elsewhere classified Physical Sciences not elsewhere classified Information Systems not elsewhere classified Gas chromatography-mass spectrometry near-infrared spectroscopy physicochemical characteristic strong-flavor baijiu trace component |
| status_str | publishedVersion |
| title | Different Brands of Strong-Flavor Baijiu Identified Using Gas Chromatography-Mass Spectrometry and Near-Infrared Spectroscopy |
| title_full | Different Brands of Strong-Flavor Baijiu Identified Using Gas Chromatography-Mass Spectrometry and Near-Infrared Spectroscopy |
| title_fullStr | Different Brands of Strong-Flavor Baijiu Identified Using Gas Chromatography-Mass Spectrometry and Near-Infrared Spectroscopy |
| title_full_unstemmed | Different Brands of Strong-Flavor Baijiu Identified Using Gas Chromatography-Mass Spectrometry and Near-Infrared Spectroscopy |
| title_short | Different Brands of Strong-Flavor Baijiu Identified Using Gas Chromatography-Mass Spectrometry and Near-Infrared Spectroscopy |
| title_sort | Different Brands of Strong-Flavor Baijiu Identified Using Gas Chromatography-Mass Spectrometry and Near-Infrared Spectroscopy |
| topic | Biochemistry Pharmacology Sociology Science Policy Space Science Biological Sciences not elsewhere classified Chemical Sciences not elsewhere classified Physical Sciences not elsewhere classified Information Systems not elsewhere classified Gas chromatography-mass spectrometry near-infrared spectroscopy physicochemical characteristic strong-flavor baijiu trace component |