Molecular Sensomics Combined with Random Forest Model to Reveal the Evolution on Flavor Type of Baijiu Based on Differential Markers

How to cite: Huang, H.; Chen, Y.; Hou, Y.; Hong, J.; Chen, H.; Zhao, D.; Wu, J.; Li, J.; Sun, J.; Sun, X.; Huang, M.; Sun, B. Molecular Sensomics Combined with Random Forest Model to Reveal the Evolution on Flavor Type of Baijiu Based on Differential Markers. Preprints 2024, 2024090552. https://doi.org/10.20944/preprints202409.0552.v1 Huang, H.; Chen, Y.; Hou, Y.; Hong, J.; Chen, H.; Zhao, D.; Wu, J.; Li, J.; Sun, J.; Sun, X.; Huang, M.; Sun, B. Molecular Sensomics Combined with Random Forest Model to Reveal the Evolution on Flavor Type of Baijiu Based on Differential Markers. Preprints 2024, 2024090552. https://doi.org/10.20944/preprints202409.0552.v1

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MDPI and ACS Style

Huang, H.; Chen, Y.; Hou, Y.; Hong, J.; Chen, H.; Zhao, D.; Wu, J.; Li, J.; Sun, J.; Sun, X.; Huang, M.; Sun, B. Molecular Sensomics Combined with Random Forest Model to Reveal the Evolution on Flavor Type of Baijiu Based on Differential Markers. Preprints 2024, 2024090552. https://doi.org/10.20944/preprints202409.0552.v1

APA Style

Huang, H., Chen, Y., Hou, Y., Hong, J., Chen, H., Zhao, D., Wu, J., Li, J., Sun, J., Sun, X., Huang, M., & Sun, B. (2024). Molecular Sensomics Combined with Random Forest Model to Reveal the Evolution on Flavor Type of Baijiu Based on Differential Markers. Preprints. https://doi.org/10.20944/preprints202409.0552.v1

Chicago/Turabian Style

Huang, H., Mingquan Huang and Baoguo Sun. 2024 "Molecular Sensomics Combined with Random Forest Model to Reveal the Evolution on Flavor Type of Baijiu Based on Differential Markers" Preprints. https://doi.org/10.20944/preprints202409.0552.v1

Abstract

Baijiu is popular with its long history and balanced flavor, and flavor type was the most widely used classification mode for Baijiu. However, the evolution relationship of Baijiu flavor types and the differential markers between flavor types are still unclear, which has greatly affected the development of Baijiu industry. In this study, a total of 319 trace components were identified by gas chromatography-olfactometry-mass spectrometry and gas chromatography-mass spectrometry. Among them, 91 trace components with high odor active values or taste active values were recognized as flavor components. Then random forests were conducted to screen differential markers between derived and basic flavor types, and principal component analysis was carried out to evaluate their effectiveness in distinguishing the flavor types of Baijiu. Finally, 19 differential markers were screened and proved to effectively reveal the evolution Baijiu flavor types, and were further verified as key differential markers by addition test and correlation analysis.

Keywords

baijiu; flavor type; sensory evaluation; differential marker; correlation analysis; random forest

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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