Li Jing, Li Zhenfeng, Deng Xia, Song Chunfang, Raghavan Vijaya, Xie Yufei
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology School of Mechanical Engineering Jiangnan University Wuxi China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing China.
Food Sci Nutr. 2020 Feb 11;8(3):1509-1521. doi: 10.1002/fsn3.1436. eCollection 2020 Mar.
Fenjiu spirits are famous for their multifarious flavors in China. Nevertheless, the uniformity and homogeneity of the products are always challenges for the producers. Three flavor measurement methods, that is, zNose™, GC-MS, and spirit tasters, were employed and correlated for evaluation of Fenjiu flavors' difference. An automatic blending system was designed to improve the uniformity, where base liquors of Dazongjiu, Dajiu, and Daijiu, as well as pure water, were used for blending, and BPNN was employed for regression and error minimization. Results showed that zNose™ results could be correlated with GC-MS in 95%; hence, zNose™ can replace GC-MS in Fenjiu flavor measurement. With the zNose™ assistance, an experimental scale, fully automatic blending system could be optimized with different modern mathematical algorithms to improve the Fenjiu products uniformity. We believe that this detailed work will advance the scientific knowledge in the field and help to facilitate the uniformity and homogeneity of Fenjiu products.
汾酒以其在中国多种多样的风味而闻名。然而，产品的一致性和均匀性一直是生产商面临的挑战。采用了三种风味测量方法，即zNose™、气相色谱-质谱联用仪（GC-MS）和品酒师，并对它们进行关联以评估汾酒风味的差异。设计了一种自动调配系统来提高均匀性，其中使用大综酒、大酒和代酒的基酒以及纯水进行调配，并采用反向传播神经网络（BPNN）进行回归和误差最小化。结果表明，zNose™的结果与GC-MS的结果在95%的程度上具有相关性；因此，zNose™可以在汾酒风味测量中取代GC-MS。在zNose™的辅助下，可以用不同的现代数学算法优化实验规模的全自动调配系统，以提高汾酒产品的均匀性。我们相信这项详细的工作将推动该领域的科学知识发展，并有助于促进汾酒产品的一致性和均匀性。
