Rapid recognition of origins and ages of Rice wine based on Tri-step IR and electronic tongue

Abstract

Rice wine, an ancient drink of China, commonly has different origins and wine ages according to traditional processing methods, inducing great challenges to be authenticated and discriminated rapidly by conventional procedures. This study sought to develop an easy and reliable method, based on a Tri-step infrared spectroscopy, combined with electronic sensory for accurate and rapid discrimination of rice wine (RW). The class of nutrition (lipids, protein and other compounds), wine ages and origins were step-wisely evaluated and nutrition profile variations among different samples were integrated and interpreted by fast identification of their relative contents, based on spectral peak intensity. 140 batches of RW (twenty for each samples) were effectively classified by IR-PCA. In the sensory aspect, an electronic tongue distinguished rice wine objectively in taste with discrimination indexes that were greater than 95 for all the samples. The developed method would be an economic and simple approach for rapid chemotaxonomic discrimination of