Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods

Food Chemistry

Volumn 178, Issue , 2015, Pages 301-305

  Peng, Qi ^a   Tian, Rungang ^a   Chen, Feiran ^b   Li, Bobin ^b   Gao, Hegang ^c  

^a SHAOXING UNIVERSITY   (China)

^b National Center for Quality Supervision and Testing of Rice Wine   (China)

^c Shaoxing Center for Disease Control and Prevention   (China)

Author keywords

Adulterated liquor; Chemo metrics methods; Electronic nose; Tongshan kaoliang

Indexed keywords

PRINCIPAL COMPONENT ANALYSIS;

ADULTERATED LIQUOR; CHEMO METRICS METHODS; CHEMOMETRICS ANALYSIS; DISCRIMINANT MODELS; FINGERPRINTING TECHNIQUES; GEOGRAPHICAL ORIGINS; SENSING CHARACTERISTICS; TONGSHAN KAOLIANG;

ELECTRONIC NOSE;

ALCOHOLIC BEVERAGE; ARTICLE; CHEMOMETRICS; CHINESE TONGSHAN KAOLIANG SPIRIT; DISCRIMINANT ANALYSIS; ELECTRONIC NOSE; FACTORIAL ANALYSIS; LIQUID; PRINCIPAL COMPONENT ANALYSIS; ANALYSIS; CHINA;

ALCOHOLIC BEVERAGES; CHINA; DISCRIMINANT ANALYSIS; ELECTRONIC NOSE; PRINCIPAL COMPONENT ANALYSIS;

EID: 84922264462     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.023     Document Type: Article

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