Differentiation of Chinese rice wine(Huangjiu) from different aging status based on HS-SPME-GC-MS combined with near...

This study investigates the crucial task of determining the aging state of Huangjiu, which is vital for its commercial and scientific significance due to the development of sensory characteristics during aging. Focused on Huangjiu from Guyue Longshan winery, China's top producer, the analysis employed a near-infrared spectrometer and gas chromatography-mass spectrometry coupled with headspace-solid phase microextraction. Stoichiometric analysis interpreted the data, enabling prediction and classification of samples aged for 1, 5, 8, 10, and 20 years. Principal component analysis (PCA) and metabolite screening revealed systematic differences among the samples. Factor analysis and partial least squares regression analysis constructed a sublibrary model with an identification accuracy exceeding 95 %, PLS model's R² surpassing 98 %, and RPD exceeding 5, facilitating precise sample year identification. These findings enhance understanding of the Huangjiu aging process and provide crucial technical support for maintaining the quality of Shaoxing Huangjiu, a product protected by geographical indication.