Study on grading of Xiaoqu Baijiu based on in-situ untargeted detection of electrochemical measurements

Traditionally, the quality grading of distilled Chinese Baijiu is achieved by artificial sensory evaluation along with gas chromatography. The subjective problems, such as poor timeliness and accuracy of grading, become the bottleneck of industry to improve product quality and efficiency. Actually, the quality of Xiaoqu Baijiu is determined by the synergistic effect of all flavoring substances rather than the specific targeted molecules in Baijiu. In this study, the electrochemical measurements were used to characterize the synergistic effect of flavoring substances in-situ, which also served as an untargeted detection for grading of Baijiu. After the abundant characteristic signals of standard samples whose grades have been confirmed via many winetasters were collected, the corresponding relationship between Baijiu grades and electrochemistry signal was received by the index of multi-parameters. Then, the electrochemical recognition model of Baijiu grades was established via mathematical statistics from above characteristic signals of standard samples. Once the testing data of unknow Baijiu were imported to the recognition model, the Baijiu grade value can be obtained quickly and online from the contrast algorithm, and the average accuracy rate of is more than 80%.