Development of a Colorimetric Sensor Array for Rapid Discrimination of Chinese Liquors
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Abstract:
The constitution of main flavor components resulted in different types of Chinese liquors. Focused on the main flavor components, a new 5×4 colorimetric sensor array was constructed to differentiate 15 different liquor samples after selective screening of 20 specific sensitive materials. The new sensor showed good accuracy to discriminate all liquor samples which was closely related to the main flavor components in the liquors. Data analysis was performed by principal component analysis (PCA), which suggested that the contribution rate of the main flavor components followed a descending order of esters and aldehydes (34.5%), acids (19.2%) and alcohols (11.9%). Further Hierarchical cluster analysis (HCA) elucidated that analogous liquors sample were correctly classified into one group, and those of the same type from different brands lay closer and were more easier to be clustered. Besides, the clusters indicated good accordance to the similarity of the main flavor components in the liquor, and the distance of different clusters indicated a close relationship between the liquors and raw materials, diastatic fermented agent and brewing process.
