Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on...

Area of Science:

• Analytical Chemistry
• Sensory Science

Background:

• Chinese rice wine classification is crucial for quality control.
• Traditional methods for wine analysis can be time-consuming and complex.

Purpose of the Study:

• To develop a novel artificial olfactory technique for classifying Chinese rice wine based on age.
• To evaluate the potential of a colorimetric sensor array for wine quality assessment.

Main Methods:

• A colorimetric sensor array comprising porphyrins, metalloporphyrins, and pH indicators was utilized.
• The sensor array's color change profiles upon exposure to rice wine headspace were analyzed.
• RGB color components were extracted and processed using principal component analysis (PCA) and linear discriminant analysis (LDA).

Main Results:

• The colorimetric sensor array successfully generated distinct color change profiles for different rice wine samples.
• Linear discriminant analysis (LDA) provided optimal classification results, outperforming principal component analysis (PCA).
• The developed artificial olfactory technique demonstrated high accuracy in differentiating rice wines by age.

Conclusions:

• The artificial olfactory technique based on a colorimetric sensor array is a powerful tool for Chinese rice wine classification.
• This method offers a promising approach for objective and efficient wine quality evaluation.
• The study highlights the potential of sensor arrays in food and beverage analysis.