ArticleFood chemistry: X2025
Differentiation of Chinese rice wine(Huangjiu) from different aging status based on HS-SPME-GC-MS combined with near infrared.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Machine Learning and SHAP Feature Analysis: Classification Model for Aroma Components in Green Plum Wine.Foods (Basel, Switzerland) · 2026Article
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9 authors.
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Abstract
This study investigates the crucial task of determining the aging state of Huangjiu, which is vital for its commercial and scientific significance due to the development of sensory characteristics during aging. Focused on Huangjiu from Guyue Longshan winery, China's top producer, the analysis employed a near-infrared spectrometer and gas chromatography-mass spectrometry coupled with headspace-solid phase microextraction. Stoichiometric analysis interpreted the data, enabling prediction and classification of samples aged for 1, 5, 8, 10, and 20 years. Principal component analysis (PCA) and metabolite screening revealed systematic differences among the samples. Factor analysis and partial least squares regression analysis constructed a sublibrary model with an identification accuracy exceeding 95 %, PLS model's R
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