LIU Chao, TIAN Peng, LIU Sha, ZHANG Chao, LIU Zhan-qi, LI Meng, DONG Xiao-yuan. Correlation analysis between the liquor drinking comfort degree and the microconstituents in the strong flavour Chinese spirits[J]. Science and Technology of Food Industry, 2018, 39(12): 255-260. DOI: 10.13386/j.issn1002-0306.2018.12.045
Citation: LIU Chao, TIAN Peng, LIU Sha, ZHANG Chao, LIU Zhan-qi, LI Meng, DONG Xiao-yuan. Correlation analysis between the liquor drinking comfort degree and the microconstituents in the strong flavour Chinese spirits[J]. Science and Technology of Food Industry, 2018, 39(12): 255-260. DOI: 10.13386/j.issn1002-0306.2018.12.045

Correlation analysis between the liquor drinking comfort degree and the microconstituents in the strong flavour Chinese spirits

  • Objective:By analyzing the correlation between the Liquor drinking comfort degree and the microconstituents in the strong flavour Chinese spirits to provid guidance for the evaluation of the comfort level of the strong flavour Chinese spirits.Methods:Used GC to analyze the microconstituents in the strong flavour Chinese spirits,and used the HES tables to evaluate the different liquor drinking comfort degree.The higher the score,the better the drinking comfort degree.Result:Through the principal component of microconstituents,there was a certain correlation between liquor drinking comfort degree score and the microconstituents.It can get the quadratic regression equation X=54.76F4+53.936F3-20.175F2+11.629F+60.978,R2=0.9999. Conclusion:The model could classify the grade of liquor more accurately and provide theoretical support for the quality identification of different kinds of spiced liquor.
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