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Different brands of Chinese vinegar are similar in appearance, color and aroma, making their discrimination difficult. The compositions and concentrations of the volatiles released from different vinegars vary by raw material and brewing process and thus offer a means to discriminate vinegars. In this study, we enhanced the detection sensitivity of the infrared spectrometer by extending its optical...
The volatile compounds of different brands of Chinese spirits differ with respect to their composition and concentration. The infrared spectral characteristics of volatile gases from several brands of Chinese spirits were studied. We used a longpath gas cell to enhance the performance of the gas-phase infrared spectroscopy. Principal component analysis (PCA) was used for the discrimination of the...
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