Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for discriminating aftertaste of Maotai-flavor liquor based on non-volatile organic acid

A discrimination method, a technology of organic acids, applied in the field of biomedicine, can solve the problem of not distinguishing the aftertaste of liquor

Active Publication Date: 2022-03-01
KWEICHOW MOUTAI COMPANY
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few studies on low-volatile compounds in liquor. There are only a few reports on the qualitative and quantitative analysis of several low-volatile organic acids, but there is no literature report on the identification of liquor aftertaste based on low-volatile organic acids.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for discriminating aftertaste of Maotai-flavor liquor based on non-volatile organic acid
  • Method for discriminating aftertaste of Maotai-flavor liquor based on non-volatile organic acid
  • Method for discriminating aftertaste of Maotai-flavor liquor based on non-volatile organic acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Example 1 Method for Discriminating Aftertaste of Maotai-flavored Liquor Based on Difficult Volatile Organic Acids

[0061] 1. Quantification of difficult volatile organic acids

[0062] 1.1 Quantification of difficult volatile organic acids by external standard method

[0063] Measure a certain amount of myristic acid, pentadecanoic acid, hexadecanoic acid, heptadecanoic acid and oleic acid standard substance respectively, add 99.9% ethanol to configure the standard product mother liquor solution, make myristic acid, pentadecanoic acid, pentadecanoic acid The concentrations of hexadecanoic acid, hexadecanoic acid, heptadecanoic acid and oleic acid were 13469.00ppm, 9292.00ppm, 18983.00ppm, 11386.00ppm and 11940.00ppm respectively, and then analytically pure diethyl ether was used as solvent to prepare low-volatile organic Acid samples were determined by gas chromatography-mass spectrometry. Draw the standard curve with the peak area of ​​each standard product as the ...

Embodiment 2

[0084] Example 2 Method for Discriminating Aftertaste of Maotai-flavored Liquor Based on Fourteen Kinds of Difficult-Volatile Organic Acids

[0085] 1. Construction of liquor aftertaste discrimination model

[0086] The above method was used to analyze and test 149 wine samples of Maotai-flavor liquor in the third, fourth, and fifth rounds of a certain factory. First, the sensory evaluation team scored the length of the aftertaste of the wine samples, collected and divided the samples according to the scoring results. There are two grades: A (short aftertaste) and B (long aftertaste).

[0087] Subsequently, 113 Maotai-flavored liquor samples were further detected and analyzed. 5mL wine samples were taken respectively, concentrated in a vacuum concentration rotary evaporator at 45°C for 2 hours, and then the volume was adjusted to 2mL with ultrapure water, and 1.8 g sodium chloride to saturation, then add 1.0mL ether for liquid-liquid microextraction, absorb the upper organic ...

Embodiment 3

[0106] Example 3 Discrimination model of wine body aftertaste used for discrimination of aftertaste intensity in Maotai-flavor liquor

[0107] The Maotai-flavored liquor samples of 36 external tests are predicted with the liquor aftertaste discriminant model established in Example 2, wherein three rounds of 12 (6 of Class A, 6 of Class B), four rounds of 12 ( 6 in class A, 6 in class B), 12 in five rounds (6 in class A, 6 in class B), the discriminant model has a judgment accuracy rate of 83.3% for samples with short aftertaste; The accuracy rate was 94.4%; the comprehensive judgment accuracy rate of 36 prediction samples was 88.9%. The results further showed that the established model had a good effect on identifying the aftertaste intensity of Maotai-flavor liquor (results are shown in Table 4).

[0108] Table 4 Discriminant analysis of 36 external verification set samples based on the discriminant model of the application example

[0109]

[0110] Note: A represents the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of food analysis, and relates to a method for discriminating the aftertaste of Maotai-flavor liquor based on non-volatile organic acid. The invention provides a method for judging the aftertaste of white spirit, the aftertaste of the white spirit is judged according to the composition of organic acid, and the organic acid comprises tetradecanoic acid, pentadecanoic acid, hexadecanoic acid, heptadecanoic acid and oleic acid. The inventor studies difficult-to-volatilize organic acids in Baijiu, explores the influence of the organic acids on the taste sense and taste of the Baijiu, and establishes a discrimination model based on the influence. The method has the innovation points that firstly, the content of the organic acid difficult to volatilize in the Maotai-flavor liquor can be rapidly, accurately and highly sensitively measured; the second innovation point of the invention is that a maotai-flavor liquor aftertaste discrimination model based on the content of the difficultly volatile organic acid is established; the third innovation point of the method is that only five types of difficult-to-volatilize organic acids are needed for modeling, and the method has important significance on more comprehensive understanding of Maotai-flavor liquor and control of liquor quality.

Description

technical field [0001] The invention belongs to the field of biomedicine and relates to a method for discriminating the aftertaste of Maotai-flavor liquor based on low-volatile organic acids. Background technique [0002] Maotai-flavor liquor is one of the important aroma types of Chinese distilled liquor. It adopts the unique brewing process of "three highs and one long", namely high-temperature koji making, high-temperature fermentation, high-temperature distillation and long-term storage. The unique brewing process endows the wine with a rich and varied aroma. The high-quality sauce-flavored liquor has a unique style of "prominent sauce aroma, elegant and delicate, full-bodied wine, long aftertaste, and lasting fragrance in an empty cup". In the past, the research on the flavor of liquor was mainly on the volatile flavor substances, and there were few studies on the less volatile substances, especially the less volatile organic acids. The content of low-volatile organic...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): G01N30/02G01N30/72G01N30/88
CPCG01N30/02G01N30/72G01N30/88G01N2030/884G01N2030/025Y02P90/30
Inventor 胡光源杨帆王莉李永素陈宗校杨婧
Owner KWEICHOW MOUTAI COMPANY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com