TY  - JOUR
TI  - Rapid identification of high-temperature Daqu Baijiu with the same aroma type by UV-VIS sensor of HBT combined with Zn2+
AU  - Zhu, Yanmei
AU  - Su, Yuanyuan
AU  - Cang, Yipeng
AU  - Chen, Hengye
AU  - Long, Wanjun
AU  - Lan, Wei
AU  - Jiang, Xue
AU  - Fu, Haiyan
PY  - 2025
JO  - Exploration of Foods and Foodomics
VL  - 3
SP  - 101067
DO  - 10.37349/eff.2025.101067
UR  - https://www.explorationpub.com/Journals/eff/Article/101067
AB  - Aim: Baijiu adulteration has always been a hot spot of social concern, especially high-temperature Daqu Baijiu, because of its better flavor quality and high value, it faces a challenge from illegal adulteration of high-grade Baijiu bottles with low-grade Baijiu. Methods: A new ultraviolet-visible spectroscopy (UV-VIS) sensor method based on 2-(2-hydroxyphenyl) benzothiazole (HBT) combined with Zn2+ was constructed. The specific mechanism of light signal change was mainly based on the competitive coordination effect of pyrazines and other nitrogen-containing compounds in high-temperature Daqu Baijiu and small molecular probe HBT on Zn2+ and the excited state intramolecular proton transfer (ESIPT) mechanism of HBT itself. Results: The random forest results showed that the prediction set classification accuracy was improved from 62.37% to 100%. The accuracy of the data driven-soft independent modelling of class analogies (DD-SIMCA) model was between 90% and 100%, indicating that the array sensor had a good recognition effect on the adulteration of the same aroma type of Baijiu. Twelve kinds of Maillard reaction products such as tetramethylpyrazine, 2, 6-dimethylpyrazine, and furfural in Baijiu were predicted successfully, and the deviation between the real value and the predicted value was less than 1.8746% ± 1.4515%. Conclusions: This method not only improves the specificity of spectral detection, and the amount of information extracted from Baijiu samples, but also the detection time is shortened to less than 3 min, and the accurate identification of high-temperature Daqu Baijiu with the same aroma type was realized. This method can provide reliable help for the rapid identification of high-temperature Daqu and other precious Baijiu, even traditional fermented food.
ER  -