光谱学与光谱分析 |
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Application of Infrared Spectroscopy Technique to Discrimination of Alcoholic Beverages |
NIU Xiao-ying,YING Yi-bin*,YU Hai-yan,XIE Li-juan,FU Xia-ping |
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China |
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Abstract Infrared spectroscopy technique is a rapid for the discrimination of food samples, and is widely used to detect and discriminate various beverages. This paper presents the advantages and disadvantages of techniques that have been used to discriminate alcoholic beverages, and the discriminating procedure with infrared spectroscopy technique. Applications of infrared spectroscopy technique to wine, whiskey, Japanese sake and Chinese rice wine etc. is presented too. Finally, problems in applications are analyzed, and the application of infrared spectroscopy technique to the discrimination of our traditional alcoholic beverages is prospected.
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Received: 2006-11-06
Accepted: 2007-02-09
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Corresponding Authors:
YING Yi-bin
E-mail: ybying@zju.edu.cn
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