Machine learning discrimination and prediction of different quality grades of sauce-flavor <i>baijiu</i> based on biomarker and key flavor compounds screening.

ABSTRACT: The quality grade of base Baijiu directly determines the final quality of sauce-flavor Baijiu. However, traditional methods for assessing these grades often rely on subjective experience, lacking objectivity and accuracy. This study used GC-FID, combined with quantitative descriptive analysis (QDA) and odor activity value (OAV), to identify 27 key flavor compounds, including acetic acid, propionic acid, ethyl oleate, and isoamyl alcohol etc., as crucial contributors to quality grade differences. Sixteen bacterial biomarkers, including Komagataeibacter and Acetobacter etc., and 7 fungal biomarkers, including Aspergillus and Monascus etc., were identified as key microorganisms influencing these differences. Additionally, reducing sugar content in

SUBMITTER: Li S 

PROVIDER: S-EPMC11497441 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature