Novel vinegar age rapid detecting method

Abstract

The invention discloses a novel vinegar age rapid detecting method, and belongs to the field of brewage raw material utilization and quality control. The method includes the steps of analyzing characteristic volatile gas of vinegar at different vinegar ages through a GC-MS, screening out a color-sensitive material sensitive to characteristic gas through the combination of an experimental method and an ultraviolet-visible spectrometry to prepare a color-sensitive sensor array, and finally inputting the difference value, analyzed by a computer, of the before-reaction color change gray scale and the after-reaction color change gray scale of the color-sensitive sensor array and a vinegar sample into a K nearest neighbor (KNN) model to judge the vinegar age of the vinegar. The vinegar age of the vinegar is detected by detecting the characteristic volatile gas of the vinegar at different vinegar ages through the color-sensitive material, and the method is a rapid, objective and low-price method; the method has great practical significance in meeting the requirement of costumers for food quality and safety and keeping the market order.

Description

technical field [0001] The invention relates to a novel method for quickly detecting the age of vinegar, in particular to a method for rapidly and non-destructively detecting the age of solid-state fermented vinegar based on color-sensitive sensor technology, and belongs to the field of quality control of brewed products. Background technique [0002] Vinegar is a traditional fermented food in my country. In addition to being a daily seasoning, it also has important health care and anticancer effects. Aging plays a pivotal role in improving the quality of vinegar. Aging causes complex changes in various volatile components in vinegar. The longer it is stored, the more mellow the taste and the improved nutritional value without deterioration. The vinegar age of vinegar refers to the year when the vinegar was aged. There are great differences in the taste and efficacy of vinegar with different ages. The longer the vinegar is aged, the better the taste, the more beneficial fac...

AI Technical Summary

Problems solved by technology

The patent "A Method for Identification of Zhenjiang Vinegar Storage Time Based on Information Fusion of Olfactory and Taste Sensors" disclosed a method for identification of storage time of Zhenjiang aromatic vinegar based on multi-sensor fusion, but did not analyze vinegar markers of different ages. And the selected color-sensitive materials are all commercial color-sensitive materials. These color-sensitive materials are usually spectral (that is, sensitive to a variety of gases), and it is difficult to use them for one or more specific products that reflect their quality characteristics in the volatile odor of food. Gas Detection Analysis

[0004] At present, the use of color-sensitive materials for the rapid detection of vinegar age markers has not been reported

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