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A novel organic acids-targeted colorimetric sensor array for the rapid discrimination of origins of Baijiu with three main aroma types.
Wu, Meixia; Fan, Yao; Zhang, Jinbin; Chen, Hengye; Wang, Songtao; Shen, Caihong; Fu, Haiyan; She, Yuanbin.
Afiliación
  • Wu M; College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China.
  • Fan Y; College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China.
  • Zhang J; College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China.
  • Chen H; The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, College of Pharmacy, South-Central Minzu University, Wuhan 430074, PR China.
  • Wang S; National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co. Ltd., Luzhou 646000, PR China.
  • Shen C; National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co. Ltd., Luzhou 646000, PR China.
  • Fu H; The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, College of Pharmacy, South-Central Minzu University, Wuhan 430074, PR China.
  • She Y; College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China. Electronic address: sheyb@zjut.edu.cn.
Food Chem ; 447: 138968, 2024 Jul 30.
Article en En | MEDLINE | ID: mdl-38489877
ABSTRACT
Given the severe problem of Baijiu authenticity, it is essential to discriminate Baijiu from different origins quickly and effectively. As organic acids (OAs) are the most dominant taste-imparting substances in Baijiu, we proposed a simple, fast, and effective OAs-targeted colorimetric sensor array based on the colorimetric reaction of 4-aminophenol (AP)/4-amino-3-chlorophenol (ACP) under oxidation of Cu(NO3)2 for the rapid discrimination of origins of Baijiu with three main aroma types. Hydrogen ions ionized from OAs induced the protonation of the amino group, which blocked the colorimetric reaction, and the different levels of OAs in Baijiu enabled the array to discriminate different origins of Baijiu. The array was implemented to analyze 10 simple OAs and 16 mixed OAs and further for the discrimination of 42 Baijius with an accuracy of 98%. This method provided an efficient research strategy for a basis for rapid quality analysis of Baijiu.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Clorofenoles / Compuestos Orgánicos Volátiles / Odorantes Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Clorofenoles / Compuestos Orgánicos Volátiles / Odorantes Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido