Rapid identification of high-temperature Daqu Baijiu with the same aroma type through the excitation emission matrix fluorescence of maillard reaction products

The flavor of high-temperature Daqu Baijiu with the same aroma type is similar but the quality and price are very different, so that the high-quality Baijiu is often pretended as low-quality Baijiu. In this study, excitation-emission matrix fluorescence spectrometry combined with chemometrics was proposed for rapid identification of high temperature Daqu Baijiu with the same aroma type. The method was based on seven components screened by alternating trilinear decomposition (ATLD), and the discriminant model was established by data-driven-soft independent modelling of class analogy (DD-SIMCA), with the discriminant rate of 100%. Some Maillard reaction products, such as pyrazine and furfural compounds, with correlation >0.8 were obtained by GC-MS combined with Pearson analysis, and the prediction accuracy between 90.32% and 96.77%. This method has the characteristics of high sensitivity, fast detection and no pre-treatment, which provides a new strategy for rapid discrimination of high-temperature Daqu Baijiu with the same aroma type.