A Chinese liquor classification method based on liquid evaporation with one unmodulated metal oxide gas sensor

Electronic nose has been widely used in the classification of liquid samples, such as vinegars, wines and liquors, which have complex components. The difficulty of these classifications is how to get the information of the trace components in these samples. In this paper a method for liquor recognition based on liquid evaporation was presented. This method makes use of the distinct evaporation characteristics of different components in liquor samples. And during the evaporation process, one metal oxide gas sensor was used to detect the headspace of liquor samples for classification. Due to the distinct evaporation characteristics of different components, volatile compounds in the headspace evaporating from samples would change with the testing time. Meanwhile, the gas sensor would respond to these volatile compounds. Accordingly, more information of liquor samples during evaporation may be acquired with the proposed method. To verify the performance of this method, 8 different Chinese liquors with 50% alcohol for comparison were tested under the method. The results showed that the evaporation characteristics of these liquor samples were quite distinct. The correct classification accuracy of discriminant function analysis was 100%, which indicated this method may be a simple and effective way for complex-component liquid sample analysis.