Identification of the Age of Luzhou-Flavor Base Baijiu by Gas Chromatography-Mass Spectrometry Fingerprinting and eXtreme Gradient Boosting Machine Learning

doi:10.7506/spkx1002-6630-20211129-354

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (24): 310-317.doi: 10.7506/spkx1002-6630-20211129-354

Identification of the Age of Luzhou-Flavor Base Baijiu by Gas Chromatography-Mass Spectrometry Fingerprinting and eXtreme Gradient Boosting Machine Learning

LIU Qingru, MENG Lianjun, ZHANG Xiaojuan, ZHAI Weiji, CHAI Lijuan, LU Zhenming, XU Hongyu, WANG Songtao, ZHANG Suyi, SHEN Caihong, SHI Jingsong, XU Zhenghong

(1. School of Biotechnology, Jiangnan University, Wuxi 214122, China; 2. National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; 3. School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, China; 4. National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China)

Published:2022-12-28

Abstract

Abstract: In order to identify the age of Luzhou-flavor base baijiu, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to create a fingerprint of the volatile composition of Luzhou-flavor base baijiu, and the eXtreme Gradient Boosting (XGBoost) algorithm was used to establish a regression model. Feature selection was conducted via a combination of variable importance evaluation using the extremely randomized trees, and F_regression and mutual_info_regression in the sklearn feature selection module. The coefficient of determination (R2) of the proposed regression model was 0.987, demonstrating good predictive reliability. This study provides a new idea for the identification of baijiu age.

Key words: baijiu age; volatile compounds; feature selection; machine learning; discrimination

CLC Number:

TS261.7

LIU Qingru, MENG Lianjun, ZHANG Xiaojuan, ZHAI Weiji, CHAI Lijuan, LU Zhenming, XU Hongyu, WANG Songtao, ZHANG Suyi, SHEN Caihong, SHI Jingsong, XU Zhenghong. Identification of the Age of Luzhou-Flavor Base Baijiu by Gas Chromatography-Mass Spectrometry Fingerprinting and eXtreme Gradient Boosting Machine Learning[J]. FOOD SCIENCE, 2022, 43(24): 310-317.

[1]	. Identification of Storage age of Lu-flavor raw Baijiu based on GC-MS fingerprint and XGBoost machine learning [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	Yu-Li ZHAO Ang Zhang. Research progress of wine authenticity identification technology based on 1H-NMR [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	Jie Yang Peng ShaoGuo Liang JinLi An-Que GUO. Selection of Wine Aromatic Descriptors Based on Reliability Evaluation of a Sensory Panel [J]. , 0, (): 0-0.
[4]	YANG Jie, GUO Shaopeng, LI Jinliang, GUO Anque. Screening for Wine Aromatic Descriptors Based on Reliability Evaluation of Sensory Panel [J]. FOOD SCIENCE, 2021, 42(19): 106-113.
[5]	Xiao-Tong XIONG Yan-Yan YIN Ming-Xue CHEN Xiao-Long YOU. Determination and Quantitation of Ethyl Carbamate in Maotai-flavour Liquor by UPLC-Q Exactive Focus High-resolution Mass Spectrometry [J]. , 0, (): 0-0.
[6]	ZHAO Peicheng, CAI Jihao, GU Saiqi, QIAN Bin, WANG Lan, LÜ Fei, DING Yuting. Analysis of Characteristic Flavor Substances of Traditional Shaoxing Rice Wines of Different Ages [J]. FOOD SCIENCE, 2020, 41(22): 231-237.
[7]	TANG Ping, SHAN Qimuge, WANG Li, WANG Fan, LI Changwen, LU Jun. A Review of Research Methods in Baijiu Flavor Chemistry and Recent Progress in the Flavor Chemistry of Maotai-Flavored Baijiu [J]. FOOD SCIENCE, 2020, 41(17): 315-324.
[8]	Ang Zhang Yuan Chunlong. Research progress on identification techniques of wine origin attributes [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	SU Yingyue, WANG Fei, WEN Haosong, ZHANG Jinjie, ZHANG Ang, YUAN Chunlong. Recent Progress in Identification Techniques for Wine Geographical Origin [J]. FOOD SCIENCE, 2020, 41(13): 336-345.
[10]	ZHANG Zhenzhen, LI Qian, DONG Rong, QIAO Dan, YAN Xue, ZHANG Ke. Effects of Shading Treatment on Occumulation of Anthocyanin in Grape Fruit of ‘Cabernet Sauvignon’ at Harvest [J]. FOOD SCIENCE, 2020, 41(4): 157-163.
[11]	ZHANG Zhichao, WU Xin, ZHU Yingfei. Isolation, Identification and Growth Optimization of Lactobacillus fructivorans Causing Rancidity of Chinese Rice Wine [J]. FOOD SCIENCE, 2018, 39(20): 161-166.
[12]	LIU Qian, LI Hua, YANG Minmin, YANG Zhijie, CHEN Li. Main Physicochemical Quality Indicators of Base Spirit of Geographical Indication Product Yibin Spirit [J]. FOOD SCIENCE, 2018, 39(4): 206-211.
[13]	Qian LIU. Main physicochemical?quality analysis from base spirits of the geographical indication product-“Yibin spirits” [J]. FOOD SCIENCE, 0, (): 0-0.
[14]	. Quantitative Analysis of liqueur Fermented Grains Compositions Based on Least Squares Support Vector Machine [J]. FOOD SCIENCE, 0, (): 0-0.
[15]	XIONG Yating, LI Zongpeng, WANG Jian, FENG Siwen, LI Ziwen, YIN Jianjun, SONG Quanhou. Quantitative Analysis of Chemical Compositions of Fermented Grains of Chinese Liquor Based on Least Squares Support Vector Machine (LS-SVM) [J]. FOOD SCIENCE, 2016, 37(12): 163-168.

Identification of the Age of Luzhou-Flavor Base Baijiu by Gas Chromatography-Mass Spectrometry Fingerprinting and eXtreme Gradient Boosting Machine Learning

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments