Identification of edible alcohol adulteration in sauce-flavor Baijiu based on ASAP-TOF MS technique

• Published in: Zhōngguó niàngzào Vol. 43; no. 7; pp. 233 - 237
• Main Author: ZHANG Ji, HOU Rui, ZHANG Bingxue, CHEN Yan, LING Lei
• Format: Journal Article
• Language: English
• Published: Editorial Department of China Brewing 01.07.2024
• Subjects: sauce-flavor baijiu|edible alcohol|insitu ionization|high-resolution mass spectrometry|adulteration identification

Based on the atmospheric pressure solid state analysis probe (ASAP)-time-of-flight mass spectrometer (TOF), a method was established for the identification of the adulteration of edible alcohol (Shenggou and Shuchuan liquor) in sauce-flavor (Jiangxiangxing) Baijiu. The sample collection conditions w...