75 results about "Liquor sample" patented technology

The invention discloses a white spirit flavor recognition method based on machine learning, and belongs to the technical field of food detection and artificial intelligence. Aiming at the problems of high subjectivity of manual evaluation, low efficiency of mass spectrometry, noise sensitivity of a machine learning model and the like in the prior art, the method provides a solution integrating solvent background deduction and feature weight screening. The method specifically comprises the following steps: diluting a white spirit sample with methanol according to a volume ratio of 1: 10, collecting mass spectrum data through GC-MS, and dynamically deducting a methanol background peak; a BP neural network (GABP) optimized by a genetic algorithm is utilized to automatically analyze a weight coefficient of each molecular peak to flavor classification, and key features are screened; a classification model is constructed based on XGBoost, and parameters are optimized through cross validation, so that automatic judgment of the flavor type, authenticity and quality of the white spirit is realized. According to the method, through data dimension reduction and model collaborative optimization, the overfitting problem caused by high noise and high redundancy of mass spectrum data is solved, the classification accuracy is remarkably improved, and the method can be extensively applied to white spirit brand identification, process optimization and market quality supervision.

The invention discloses a method for analyzing and detecting hydroxyl and amino substances in Baijiu and application, and relates to the technical field of Baijiu detection and analysis. The method comprises the following steps: carrying out derivatization reaction on bromine nicotinoyl chloride and hydroxyl and amino compounds in a white spirit sample to obtain a derivatized white spirit sample, carrying out data acquisition on the derivatized white spirit sample by utilizing a UPLC-HRMS platform, screening derivatized products by virtue of bromine isotope mass spectrum peaks, and determining the content of the bromine isotope mass spectrum peaks. And finally, performing high-coverage annotation on hydroxyl and amino compounds in the white spirit by combining multi-dimensional information including retention time, a primary mass spectrum and a secondary mass spectrum. The derivatization reaction does not need heating, the reaction time is short, a rapid and mild derivatization method is established, the loss of volatile compounds is avoided, and the analysis efficiency is improved; according to the invention, the natural isotope characteristics of bromine atoms are utilized to efficiently screen labeled compounds, and other heavy isotope labeling reagents are prevented from being additionally synthesized and used.

The invention discloses a Baijiu producing area tracing method based on an OfficientNet-B4 model. The Baijiu producing area tracing method comprises the following steps: acquiring a plurality of Baijiu samples from different producing areas; respectively measuring the plurality of Baijiu samples by using a gas chromatograph to obtain a plurality of corresponding Baijiu spectrums; from each white spirit spectrum, selecting a spectrum image from the time after an ethanol peak to the time when no peak appears, and taking the spectrum image as a characteristic spectrum; each characteristic spectrum is preprocessed; taking each preprocessed atlas image as an input, taking a corresponding production place as a label, and training an OfficientNet-B4 model; and detecting a to-be-detected white spirit sample through the trained OfficientNet-B4 model to obtain the producing area of the to-be-detected white spirit sample. The method has the advantages of small amount of required samples, simple operation, good reproducibility and high accuracy; and the model in the method can be suitable for most laboratories and is easy to popularize.

The invention relates to the technical field of white spirit identification, discloses a white spirit brand identification method and device based on stable carbon isotope and infrared spectroscopy, and aims to solve the problems of low efficiency and poor accuracy of the existing method. The scheme mainly comprises the following steps: obtaining white spirit samples of different white spirit brands; detecting the stable carbon isotope ratio of the key flavor substance of each first-grade brand wine sample; detecting infrared spectrum sequence data of each secondary brand wine sample; training to obtain a first-level brand identification model and a second-level brand identification model; inputting the stable carbon isotope ratio of the key flavor substance of the to-be-identified wine sample into the first-grade brand identification model to obtain a first-grade brand identification result; and inputting the primary brand identification result of the to-be-identified wine sample and the infrared spectrum sequence data into a secondary brand identification model to obtain a secondary brand identification result. The Baijiu brand identification efficiency and accuracy are improved, and the method is suitable for all Baijiu.

The invention discloses a method for constructing a model for evaluating the softness of Maotai-flavor liquor, which comprises the following steps: carrying out sensory evaluation on a Maotai-flavor liquor sample to obtain a softness score, and measuring the content of volatile aroma compounds in the liquor sample; correlation analysis is carried out through the softness score and the content change rate of the volatile aroma compounds, and a first group of key flavor substances influencing the softness are determined from the multiple volatile aroma compounds; selecting a matrix sample, adding one or more of the first group of key flavor substances to the matrix sample, and comparing with the matrix sample for sensory analysis so as to determine a plurality of second key flavor substances from the first group of key flavor substances; and constructing a soft degree evaluation model of the Maotai-flavor liquor through the second group of key flavor substances. According to the method for evaluating the softness of the Maotai-flavor liquor based on the key flavor substance basic quality control model, the softness of the liquor body is scientifically regulated and controlled, and the quality control level of the Maotai-flavor liquor is improved.

The invention discloses a Maotai-flavor liquor process category and authenticity identification model construction method, an identification method, an identification device and equipment. The method comprises the following steps: acquiring data of liquor samples; preprocessing the sample data to obtain preprocessed sample data; the preprocessed sample data are input into an initial identification model constructed based on a graph neural network or a partial least square discrimination method, the initial identification model is trained, target identification models are obtained, and the target identification models comprise a gas chromatography identification model, an ion chromatography identification model and / or a three-dimensional fluorescence spectrum identification model. According to the method, multiple analysis technologies such as GC, IC and EEM and a chemometrics modeling analysis module are adopted, analysis results of different technologies are mutually verified, a target identification model with high prediction precision is constructed, and accurate identification of the process category and authenticity of the Maotai-flavor liquor is realized.

The invention mainly relates to the technical field of wine brewing, and provides a method and a device for predicting the aging years of white spirit and identifying key flavor substances in the white spirit in order to identify the aging years of the white spirit through the flavor substances in the white spirit, which have the core idea that the method comprises the following steps: acquiring flavor substance data and aging year data of a white spirit sample; constructing a flavor substance-aging year data set; establishing an aging year identification model, and training the aging year identification model based on the established flavor substance-aging year data set; embedding a flavor substance characteristic contribution module for analyzing the contribution degree of flavor substances to white spirit aging year recognition into the trained aging year recognition model; and the aging year identification model embedded with the flavor substance characteristic contribution module outputs the aging year type of the white spirit sample to be detected and the key flavor substance with high aging year identification contribution degree based on the flavor substance data of the white spirit sample to be detected.

The invention provides a Chinese liquor AI evaluation system and method based on multi-modal data fusion, and the system comprises a data collection module which is used for collecting multi-modal data of a liquor sample; the data preprocessing module is used for preprocessing the collected multi-modal data; the feature fusion module is used for fusing the multi-modal data and constructing feature vectors comprehensively reflecting the quality features of the white spirit; the evaluation model is used for learning a mapping relation between the multi-modal characteristics of the white spirit and the quality grade and evaluating the quality of the white spirit; and the output module is used for outputting the liquor quality identification result. Through multi-modal data fusion and a deep learning algorithm, the subjectivity of artificial evaluation is effectively reduced, the accuracy of an identification result is improved, automatic identification of the quality of the white spirit is realized, the identification efficiency is greatly improved, the identification cost is reduced, the quality of the white spirit can be comprehensively and systematically evaluated, and the method has an important application value.

The invention discloses a baijiu storage year prediction method, and relates to the technical field of baijiu year analysis, the method comprises the following steps: sample data acquisition and pretreatment: extracting flavor substance information in a baijiu sample through GC-O-MS and GC-FID technologies; key flavor substances are screened, AEDA and OAV are adopted for analysis, and flavor substances with significant differences in baijiu of different years are recognized and screened out; feature data extraction and optimization: key flavor substance features related to storage years are determined through K-MEANS clustering and OPLS-DA analysis; prediction model construction and training: based on the screened key flavor substance data, adopting a machine learning algorithm to establish and optimize a prediction model of the storage years of the Baijiu; and year prediction and output: inputting the flavor substance data of the white spirit sample to be predicted into the trained prediction model, and outputting and storing a year prediction value. Therefore, the problems that in the prior art, storage year labeling lacks objective basis, the prediction technology is limited greatly, and it is difficult to accurately predict the storage year of Baijiu are solved.

The invention discloses a molecular simulation and flavor perception-based beer umami peptide efficient identification method, and relates to the technical field of food flavor analysis and bioinformatics. The method comprises the following steps: performing liquid-liquid extraction and mass spectrum analysis on a beer sample to obtain a polypeptide sequence; screening the umami active peptide based on a UMPred FRL model; the method comprises the following steps: constructing a T1R1 / T1R3 receptor homologous model, and screening a peptide fragment of which the binding energy is lower than-25kcal / mol by adopting a CDOCKER semi-flexible docking mode; screening a stable peptide of which the delta Gbind is lower than-50kcal / mol through molecular dynamics simulation and MM / GBSA calculation; and finally, the umami characteristic is verified by combining an electronic tongue and a sensory test. The screened peptide fragment can be used for improving umami perception and taste balance of beer.

The invention belongs to the technical field of baijiu perception analysis, and provides a baijiu flavor perception evaluation method based on electroencephalogram and surface myoelectricity, and the method comprises the following steps: S1, collecting electroencephalogram signals; s2, collecting surface electromyogram signals; s3, physiological electric signal preprocessing and analysis are carried out based on EEGLab and a signal analyzer in MATLAB, an electroencephalogram data analysis method comprises energy spectrum response and power spectrum density analysis of the brain to the Baijiu samples, and a surface myoelectricity analysis method comprises influence and spectrum analysis of different Baijiu samples on muscles. And carrying out Pearson correlation analysis by integrating the electroencephalogram and surface electromyogram signals with an artificial sensory evaluation result. According to the method, the physiological electric signals are fully used for representing the Baijiu sensing process, the Baijiu flavor sensing evaluation method is established from a relatively objective perspective, and the method has high application value and popularization potential.

The invention discloses a method, equipment, medium and product for predicting the year of Maotai-flavor liquor, and relates to the technical field of chromatography and spectrum, chemometrics and artificial intelligence analys.The method comprises the steps that a chromatographic separation technology is utilized, chromatographic data and spectrum data of a Maotai-flavor liquor sample to be detected are collected, the chromatographic data are preprocessed, and the year of the Maotai-flavor liquor sample to be detected is obtained; determining the preprocessed data; decomposing and processing the three-dimensional fluorescence spectrum data based on a high-order cyclic factor algorithm, and determining a decomposition result; taking the processed data as four trained Bayesian network models, and outputting four year prediction results of the Maotai-flavor liquor; and taking the median of the four year prediction results of the Maotai-flavor liquor as the final year prediction result of the Maotai-flavor liquor sample to be detected. According to the method, the year prediction accuracy and prediction efficiency of the Maotai-flavor liquor can be improved.

The present application belongs to the technical field of food safety rapid detection, and discloses a liquor harmful substance synchronous identification method based on gas phase diffusion pretreatment. The present application utilizes the physical characteristics that the volatility of methanol and formaldehyde is significantly higher than that of ethanol and esters, carries out gas phase diffusion pretreatment under the condition that a closed container is at 40 DEG C to 60 DEG C, makes methanol and formaldehyde preferentially volatilize and be captured by two independent absorption chromogenic liquids respectively, makes ethanol and esters mainly remain in the liquor sample liquid, and the ethanol concentration in the absorption liquid is relatively reduced. Thus, the chromogenic reaction is carried out in the absorption liquid system in which the ethanol concentration is significantly reduced, and it is not necessary to dilute the liquor sample to low alcohol degree in a large amount, so that the technical problem that the traditional colorimetric method is seriously interfered by high alcohol degree ethanol and ester matrix is fundamentally solved.

The invention discloses a pyrazine-flavor-based multi-mode intelligent identification method for a Maotai-flavor liquor process. The method comprises the following steps: pretreatment: pretreating Maotai-flavor liquor samples of different brewing processes; collecting sensory data of electronic noses and electronic tongues of Maotai-flavor baijiu of different brewing processes; establishing a liquid phase detection method for the characteristic components of the alkylpyrazine in the Maotai-flavor liquor; verifying a component analysis method through precision, stability and repeatability experiments; component quantitative analysis based on liquid chromatography fluorescence detection; performing clustering and difference evaluation on Maotai-flavor liquor samples of different brewing processes by adopting multivariate statistical analysis; establishing a Maotai-flavor liquor process identification model: utilizing VIPgt in multivariate statistics; establishing different machine learning multi-classification models for different brewing processes of Maotai-flavor liquor according to the common characteristics of 1, and performing multi-model comparison; and based on the optimal performance classification model, establishing an SHAP model of the Maotai-flavor liquor brewing process identification model, and globally explaining the identification model by adopting an SHAP algorithm.

The invention belongs to the technical field of baijiu storage year prediction, and particularly relates to a baijiu storage year prediction method based on baijiu flavor substances. According to the baijiu storage year prediction method provided by the invention, the storage year of the baijiu sample to be detected is obtained by inputting the quantitative data of the key characteristic substances into the baijiu storage year prediction model. According to the method, the quantitative characteristics of the representative flavor substances in the Baijiu sample serve as input variables, the Baijiu storage year prediction model is established, the model has high generalization ability, in a test set, the model is simplified, high-precision prediction with the mean absolute error (MAE) being 0.58 and the determination coefficient (R2) being 0.98 is achieved, and the storage year of an unknown Baijiu sample can be accurately predicted.

The invention provides a method for rapidly analyzing the total ester content in raw liquor, and relates to the technical field of liquor detection. The method comprises the following steps: measuring the content of target esters in raw liquor; calculating the total ester content in the raw liquor according to a calculation formula of the total ester content; the calculation formula of the total ester content is shown in the specification; wherein X is the total ester content in the raw liquor, and the unit is g / L; ci is the content of target esters in the raw white spirit, and the unit is g / L; mi is the molar mass of the target ester in the raw white spirit, and the unit is g / mol; m ethyl acetate is the molar mass of ethyl acetate, and the unit is g / mol. According to the technical scheme provided by the invention, the content of the main esters can be directly detected only by taking the white spirit raw wine sample, the whole process takes about 30 minutes, and the detection can be successful once, fast and accurate.

The invention relates to the technical field of detection, and provides a detection method for simultaneously detecting 27 pyrazine compounds in Maotai-flavor liquor, which comprises the following steps: adjusting the pH value of a liquor sample, diluting the liquor sample, separating and extracting with a solvent, and finally detecting the sample by adopting a gas chromatography-tandem mass spectrometry dynamic multi-reaction detection mode. The pretreatment mode of the sample is screened and optimized, and the 27 pyrazine compounds in the Maotai-flavor liquor are measured at the same time. The method has the advantages that the pretreatment operation is simple, the solvent dosage is small, the detection cost is reduced, the environmental pollution is reduced, the advantages of high detection flux, high sensitivity, high accuracy and high resolution are achieved, and the 27 pyrazine compounds in the Maotai-flavor liquor can be measured at the same time.

The invention relates to the technical field, discloses a method for simultaneously determining 13 terpene compounds in Maotai-flavor baijiu, aims at exploration and optimization of pretreatment steps and chromatographic conditions, and aims to establish a stable and reliable detection method for the terpene compounds in the baijiu. And collection of terpene compound content data is carried out for representative Maotai-flavor white spirit samples, so that some technical support and data reference can be provided for research on white spirit quality improvement.

The invention relates to the technical field of food detection, and particularly discloses a method for identifying Luzhou-flavor liquor, which comprises the following steps: acquiring a plurality of different types of Luzhou-flavor liquor samples as a training set; carrying out non-targeted metabonomics analysis on the training set samples by adopting ultra-high performance liquid chromatography-tandem mass spectrometry, detecting non-volatile compounds in the training set samples, and obtaining composition and relative content data of the training set samples; based on the training set sample information and the non-volatile compound detection result, establishing a qualitative identification model of the Luzhou-flavor liquor by using an orthogonal partial least square discriminant analysis method; and performing non-targeted metabonomics analysis on a to-be-detected Luzhou-flavor liquor sample, and inputting obtained data into the qualitative identification model of the Luzhou-flavor liquor to obtain category information of the Luzhou-flavor liquor. According to the method provided by the invention, the established qualitative identification model of the Luzhou-flavor liquor based on different alcoholic strengths, producing areas and brands is reliable and good in predictability, and a new method can be provided for the qualitative identification of the Luzhou-flavor liquor.

The invention discloses an identification method of Maotai-flavor liquor, and relates to the technical field of liquor identification, and the identification method comprises the following steps: 1, enriching volatile components in a Maotai-flavor liquor sample by using a solid-phase micro-extractor, injecting the volatile components into a sample inlet of a chromatographic instrument main body through a sample injector for desorption after extraction, and in the sample injection process, determining the volatile components in the Maotai-flavor liquor sample; the electric heating plate and the fan can provide heat for sample introduction of the sample injector; and 2, separating the desorbed volatile components through a chromatographic column arranged in the chromatographic instrument main body, when the separated components flow out of the chromatographic column and enter a detector, generating an electric signal by the detector, processing the electric signal, and recording the processed electric signal by data acquisition of the chromatographic instrument main body to form a chromatogram, so as to obtain a total ion chromatogram and mass spectrum data. The sample injector is innovatively designed, the multi-inner-diameter capillary tube switchable technology is advanced in the field of white spirit analysis and identification, the problem that the inner diameter of a capillary tube of an existing sample injector is single is solved, and the analysis precision and flexibility are improved.

The invention provides a volatile matter detection method for different rounds of baijiu base liquor and a flavor difference analysis method for baijiu. The volatile matter detection method for different rounds of baijiu base liquor comprises the following steps: S01, taking different rounds of baijiu base liquor, and correspondingly preparing a plurality of different rounds of baijiu samples by adopting a closed volatilization balance mode; s02, respectively detecting volatile matters in the plurality of different rounds of white spirit samples by adopting a gas chromatograph-ion mobility spectrometry combined instrument to obtain detection data, and S03, carrying out data processing and qualitative analysis on the detection data corresponding to the different rounds of white spirit samples in S20 by adopting VOCal software to obtain the volatile matters in the plurality of different rounds of white spirit samples. Two-dimensional spectrograms of the volatile matters in the white spirit samples in different rounds, difference spectrograms of the volatile matters in the white spirit samples in different rounds and fingerprint spectrums of the volatile matters in the white spirit samples in different rounds are obtained. Complex volatile component information is presented in the form of visual images and data, the visualization degree is high, identification of different rounds of base liquor of Baijiu is facilitated, and rapid detection of flavor quality of different rounds of base liquor is realized.

The invention relates to the technical field of wine making, and discloses a volatile sulfide-based white wine fermentation workshop process evaluation method and system, and aims to solve the problems of low efficiency and accuracy of the existing method, and the scheme mainly comprises the following steps: obtaining fermented grain samples from fermentation cellars of at least two workshops, and distilling to obtain raw wine samples; detecting the content of various target volatile sulfides, and constructing a feature vector; training a workshop identification model by using the historical sample with the workshop identifier; statistical analysis is carried out on historical feature vectors according to the workshops, and a volatile sulfide fingerprint template library of each workshop is established; sampling and detecting a batch to be evaluated by adopting the same simplification mode, constructing a feature vector, identifying a workshop to which the batch belongs through a model, comparing the feature vector with a fingerprint template of the workshop, and calculating a deviation index; and judging whether the process state is normal or abnormal according to whether the deviation exceeds a threshold. According to the method, the efficiency and accuracy of white spirit fermentation workshop process evaluation are improved.

The present application relates to the field of liquor detection technology, and specifically to a method for detecting flavor substances of liquor empty cup aroma, comprising the following steps: (1) taking a liquor sample in a container, pouring the liquor sample out of the container after standing, blowing the container with nitrogen, and adding an internal standard to obtain a liquor empty cup aroma sample to be tested; (2) extracting the flavor substances of the liquor empty cup aroma sample to be tested by headspace solid phase microextraction, and then detecting the flavor substances of the liquor empty cup aroma sample to be tested by gas chromatography-mass spectrometry. The present application can reduce the interference of volatile substances on detection and improve the stability of detecting semi-volatile or non-volatile substances.

The invention relates to a method for quantifying ultra-trace bisphenol compounds in wine, which comprises the following steps: 1, sample pretreatment: concentrating a to-be-detected wine sample to obtain a concentrated solution, carrying out constant volume treatment on the concentrated solution, carrying out refrigerated centrifugation treatment on the concentrated solution subjected to the constant volume treatment, and taking supernate obtained after the centrifugation treatment as a to-be-analyzed solution; wherein a constant volume solvent adopted in the constant volume treatment is methanol; and quantifying the sample: carrying out quantitative analysis on the to-be-analyzed solution by adopting a chromatography-mass spectrometry method. According to the research, a sample is pretreated by concentration; according to the method, the specific variety of bisphenol compounds are rapidly screened through chromatography-mass spectrometry, the method which is wide in variety coverage range, rapid, accurate and capable of quantifying the bisphenol compounds is established, and the method can be used for risk screening of ultra-trace bisphenol and derivatives thereof in Baijiu.

The present invention belongs to the field of detection technology, and particularly relates to a detection method for the content of bioactive peptides in wine. Aiming at the technical problems that there are few reports on the detection method for the content of bioactive peptides in wine and the detection sensitivity is low, the present invention provides a detection method for the content of bioactive peptides in wine, which is to purify and enrich the bioactive peptides in wine through an SPE column, and then perform qualitative and quantitative determination by using an ultra-high performance liquid chromatography tandem mass spectrometer. The method of the present invention can accurately determine the content of bioactive peptides in wine samples, provide reliable technical support for the analysis and research of bioactive substances in wine, and has important significance for studying the health promotion effect of wine.

The invention discloses a beer quality stability evaluation method, and relates to the technical field of beer quality evaluation. Comprising the following steps: (1) detecting a beer sample before fermentation; (2) re-fermenting the beer sample; (3) detecting the beer sample after fermentation; and (4) comparing delta F of different batches of beer. The method provided by the invention needs a small amount of samples, does not need to be evaluated by professionals, and can evaluate the quality stability of beer through physical and chemical indexes within 48 hours, thereby evaluating the rationality of a beer process and making corresponding adjustments to production.

The utility model provides a grape wine sample processing device, which belongs to the field of grape wine and comprises a shell and a support plate, the support plate is fixedly connected to the top of the shell, a processing component is arranged on the outer wall of the support plate, and the processing component consists of a reciprocating unit and a rotating unit. According to the wine sample filtering device disclosed by the utility model, the containing bin is arranged, and the containing bin is connected with the shell in a clamping manner, so that after a wine sample is filtered, the downward pressing piece is separated from the containing bin, and the containing bin can be taken out from the interior of the shell in a sliding manner and replaced; the bottom bin is arranged, the bottom bin is connected with the shell through bolts, after the wine samples are filtered, the bottom bin can be taken out by taking down the bolts, an operator can conveniently clean the interior of the shell, and the situation that the wine samples are mixed up is avoided.

The invention relates to the field of liquor identification methods, in particular to a method for constructing a model for identifying authenticity of Maotai-flavor liquor, which is characterized by comprising the following steps of: 1, collecting carbon isotope data of a sample: measuring delta 13C values of ethanol and flavor skeleton components in the liquor sample, and generating a stable carbon isotope data set of the Maotai-flavor liquor; 2, analyzing and screening characteristic variables based on a partial least square method; 3, constructing a machine learning model: importing the screened feature variables into the machine learning model, and training the feature variables through the machine learning model; and 4, model application: based on the trained machine learning model, importing the characteristic variables of the to-be-detected wine sample into the model for identification, and obtaining an identification result of the to-be-detected wine sample. According to the method, the delta 13C values of the ethanol and the flavor skeleton components of the ethanol in the Maotai wine are measured based on the stable isotope mass spectrometry technology, the model is constructed, irrelevant noise is eliminated in combination with PLS-DA analysis, and the robustness, stability and accuracy of the whole model are improved.

The invention belongs to the technical field of liquor analysis, and discloses a method for detecting liquor by adopting a liquor gas chromatographic analysis system. The method comprises the following steps: S1, collecting a white spirit sample, and carrying out dynamic adsorption and thermal desorption coupling treatment to obtain a target sulfide component which can be introduced into a chromatographic system; s2, establishing a gas chromatography and thermal desorption combined system, completing debugging, and establishing a quantitative reference basis for sulfide detection; s3, the pretreated target component is introduced into a chromatographic system, and signal acquisition is completed through double-column series separation; s4, preprocessing the collected detection signal, identifying a target sulfide characteristic peak and storing the target sulfide characteristic peak; s5, on the basis of the detection signal parameters and the calibration data, the actual concentration of the sulfide in the sample is obtained through a correction calculation formula; s6, summarizing detection data and comparing the detection data with the standard to complete sulfide standard exceeding judgment; and S7, verifying and confirming the effectiveness of the method through multi-dimensional verification, and inserting a quality control sample to monitor the stability of the detection process.

The invention discloses a white spirit flavor identification method based on dynamic contact angle characteristics, which comprises the following steps: dropwise adding a white spirit sample on the surface of a pretreated polymer substrate, recording dynamic change data of the droplet form and the contact angle under the conditions of constant temperature and constant humidity, and drawing a dynamic curve of the contact angle changing along with time; extracting an initial contact angle, a descending stage turning point time and a descending rate from the dynamic curve; and comparing the descending rate with a pre-established aroma type wetting dynamic relation model, and outputting an aroma type judgment result of the white spirit according to a judgment criterion. According to the method, the dynamic wetting behavior of the liquor droplets on the specific hydrophobic surface is analyzed, the characteristic parameters obviously related to the flavor type are extracted, and the objective discrimination model is established, so that rapid and lossless identification of the flavor type of the liquor is realized.