Authors
Yinjiang Leng, Jing Zhang, He Li, Yi Ma, HuiBo Luo, Danqun Huo, Changjun Hou
Published in
Food chemistry. Volume 525. Issue Pt 3. Pages 150569. Jul 25, 2026. Epub Jul 25, 2026.
Abstract
Sulfur-containing compounds are important aroma contributors in Baijiu because of their low odor thresholds and strong sensory effects. A cross-reactive colorimetric sensor array based on positively charged Au nanoparticles and negatively charged AuAg nanoclusters was developed for sulfur-containing analyte discrimination and Baijiu classification. Analyte-induced perturbation of the nanoparticle-nanocluster assemblies generated differential optical fingerprints across four sensing elements. Combined with pattern-recognition analysis, the array discriminated seven sulfur-containing analytes at different concentrations and quantified glutathione over 0.1-50 mM. It also classified 16 commercial Baijiu samples and distinguished Baijiu from five other distilled liquors and 50% ethanol. Blind-sample prediction accuracies reached 93.8% for the 16 Baijiu categories and 97.6% for the 21 distilled-liquor categories. Correlation analysis showed associations between selected sensing channels and Baijiu sensory attributes. The proposed array provides a rapid optical fingerprinting approach for Baijiu differentiation and authenticity-related screening.
PMID:
42508114
Bibliographic data and abstract were imported from PubMed on 28 Jul 2026.
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