• Laser & Optoelectronics Progress
  • Vol. 53, Issue 12, 123002 (2016)
Xi Liuhua1、2、*, Chen Guoqing1、2, Zhu Zhuowei1、2, Wu Yamin1、2, Ma Chaoqun1、2, Zhao Jinchen1、2, Du Jiameng1、2, Gu Song1、2, and Zhang Xiaohe1、2
Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
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    DOI: 10.3788/lop53.123002 Cite this Article Set citation alerts
    Xi Liuhua, Chen Guoqing, Zhu Zhuowei, Wu Yamin, Ma Chaoqun, Zhao Jinchen, Du Jiameng, Gu Song, Zhang Xiaohe. Determination of Vintages of Sesame Flavor Liquors by Three-Dimensional Fluorescence Spectroscopy[J]. Laser & Optoelectronics Progress, 2016, 53(12): 123002 Copy Citation Text show less
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    [2] Meng Wangni, Tian Zhiqiang. The change rules of the flavoring compounds of Jiangxiang Baijiu (liquor) during the storage period[J]. Liquor-Making Science & Technology, 2015(7): 21-27.

    [3] Wang Peipei, Qi Tingting, Li Zhao, et al. Analysis of aroma compounds in Baiyunbian aged liquors[J]. Journal of Food Safety & Quality, 2014, 5(5): 1475-1484.

    [4] Li Jun. Detection of main flavoring components in Baijiu (liquor) by GC-MS[J]. Liquor-Making Science & Technology, 2014(8): 113-116.

    [5] Li Jian, Jiang Xue, Cao Yufa, et al. Identification and management of the Chinese vintage liquor[J]. China Brewing, 2012, 31(8): 6-10.

    [6] Zhu Zhuowei, Que Lizhi, Chen Guoqing, et al. Year discrimination of mild aroma Chinese liquors using three-dimensional fluorescence spectroscopy combined with parallel factor and neural network[J]. Spectroscopy and Spectral Analysis, 2015, 35(9): 2573-2577.

    [7] Chen Guoqing, Wu Yamin, Wang Jun, et al. Fluorescence spectroscopy study of synthetic food colors[J]. Spectroscopy and Spectral Analysis, 2009, 29(9): 2518-2522.

    [8] Hu J, Zhuang Q, Wang Y, et al. Label-free fluorescent catalytic biosensor for highly sensitive and selective detection of the ferrous ion in water samples using a layered molybdenum disulfide nanozyme coupled with an advanced chemometric model[J]. Analyst, 2016, 141(5): 1822-1829.

    [9] Hou G Y, Hao X Y, Zhang R, et al. Tetracycline removal and effect on the formation and degradation of extracellular polymeric substances and volatile fatty acids in the process of hydrogen fermentation[J]. Bioresource Technology, 2016, 212: 20-25.

    [10] Yin Gaofang, Zhao Nanjing, Hu Li, et al. Classified measurement of phytoplankton based on characteristic fluorescence of photosynthetic pigments[J]. Acta Optica Sinica, 2014, 34(9): 0930005.

    [11] Tao Chunxian, Ruan Jun, Shu Shunpeng, et al. Detection of fried oil in edible oil based on three-dimensional fluorescence spectroscopy[J]. Chinese J Lasers, 2016, 43(1): 0115001.

    [12] Zhu Zhuowei, Que Lizhi, Wu Yamin, et al. Identification of Chinese liquors by three-dimensional fluorescence spectra combined with PARAFAC and genetic algorithm[J]. Chinese J Lasers, 2015, 42(6): 0615002.

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    Xi Liuhua, Chen Guoqing, Zhu Zhuowei, Wu Yamin, Ma Chaoqun, Zhao Jinchen, Du Jiameng, Gu Song, Zhang Xiaohe. Determination of Vintages of Sesame Flavor Liquors by Three-Dimensional Fluorescence Spectroscopy[J]. Laser & Optoelectronics Progress, 2016, 53(12): 123002
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