Synthesis and characterisation of K2CO3-activated carbon produced from distilled spent grains for the adsorption of CO2.

Activated carbon was prepared from distilled spent grains (DSG) using K2CO3 activation and chitosan modification. The effects of activator dosage, activation temperature, and the incorporation of chitosan as a nitrogen source on the adsorption performance were studied in this paper. The activated carbons were characterised by scanning electron microscopy, X-ray photoelectron spectroscopy, and nitrogen and carbon dioxide gas adsorption. Under the optimal conditions, the BET-specific surface area, total pore volume, and microporous volume of the activated carbon were as high as 1142 m2/g, 0.62 cm3/g, and 0.40 cm3/g, respectively. Chitosan was used as the nitrogen source, and surface modification was carried out concurrently with the K2CO3 activation process. The results revealed a carbon dioxide adsorption capacity of 5.2 mmol/g at 273.15 K and 1 bar without a nitrogen source, which increased to 5.76 mmol/g after chitosan modification. The isosteric heat of adsorption of CO2 all exceed 20 kJ/mol, hinting at the coexistence of both physisorption and chemisorption. The adsorption behaviour of the DSG-based activated carbon can be well-described by the Freundlich model.

Preparation, identification, and molecular docking of novel angiotensin-converting enzyme inhibitory peptides derived from rice-based distillers' spent cakes.

BACKGROUND: Rice-based distillers' spent cake (RDSC), a by-product of the Chinese liquor (Baijiu) industry, is a potential source of angiotensin-converting enzyme (ACE) inhibitory peptide. Since ACE plays a crucial role in controlling hypertension, inhibition of ACE has been widely emphasized. The ACE inhibitory active peptide derived from by-products of food has been recognized as a safer and cheaper inhibitor. RESULTS: Aimed to discover ACE-inhibiting active peptides in RDSC. Hydrolysis of RDSC by alcalase for 4 h followed by ultrafiltration yielded low-molecular-weight (< 3 kDa) fractions. Subsequently, a comprehensive method using a combination of liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS) and LC-Q-Exactive-MS to identify the novel short peptides (3-5 amino acids residues; n = 7) and medium-sized peptides (more than 6 amino acids residues; n = 6). In vitro activity assay showed that the peptides KPFFPGL, GFPRPLL, GPPGVF, and VGK exhibited the highest activity with inhibitory concentration of 50% (IC50) of 11.63, 12.34, 19.55, and 33.54 µmol L-1. Molecular docking reveal that the active and inactive sites (Glu123, Asp121, Arg522, and Lys118) play important roles in enhancing the ACE inhibitory activity of peptides. CONCLUSION: Here we report a comprehensive method that effectively extracted and identified the bioactive peptides from RDSC. Four highly active novel peptides may be the most promising candidates for functional foods against hypertension, provide significant information for enhancing value of rice-based distilled by-products. © 2024 Society of Chemical Industry.

Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach.

The popularity of texiang aroma type baijiu (liquor), known for its unique production technology and multilayered flavor, has been steadily increasing among consumers. So far, no research has determined its key aroma compounds for characterizing the unique flavor, which is the purpose of this paper. Using gas chromatography-olfactometry (GC-O) coupled with the GC-mass spectrometry (GC-MS) method, 87 aroma-active compounds were identified and screened out with intensity values ≥2.0. 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) was first confirmed by GC-O in Chinese liquor. According to a quantitative study and odor activity values (OAVs), 42 odorants were determined as important aroma compounds. These odorants were recombined based on quantitative concentrations, successfully simulating the overall aroma profile. Omission experiments verified ethyl hexanoate, ß-damascenone, and 2-furfuryl ethyl ether as the key aroma compounds and revealed that ethyl acetate, furfural, and ethyl 2-phenylacetate were important aroma compounds to the overall flavor of texiang aroma and flavor type liquor.

Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu.

Even if fermented in the same qu-room, Daqu will form various microecologies. A gradual differentiation of microbial population niches was observed within different qu-layers, manifesting as variations in the abundance of dominant microorganisms including Bacillus, Saccharopolyspora, Weissella, Kroppenstedtia, Thermoascus, Thermomyces, Saccharomycopsis, and Rasamsonia. Moreover, distinctions were observed in the functional expression of microorganisms, including Aspergillus, Virgibacillus, Oceanobacillus, and Neurospora. The community in middle layer Daqu exhibited characteristics of high compactness and niche diversity, which facilitated efficient substrate utilization. During the initial phase, the upper Daqu community demonstrated heightened activity. However, in the middle and lower layers, fungi and bacteria respectively exhibited greater functional expression. The key environmental factors regulating the assembly of communities in the upper and middle layers were pH and temperature, respectively, and the lower was moisture and acidity. Notably, deterministic assembly exerted a stronger influence on fungi.

The formation and structural characteristics of melanoidins from fermenting and distilled grains of Chinese liquor (baijiu).

Chinese liquor (baijiu) is a typical fermented food. In which production, melanoidins are formed in fermenting grains during low-temperature fermentation with long-term, and in distilled grains with high-temperature distillation for short-term. Here, the formation and structural characterization of melanoidins in these two distinct stages were first investigated through chemical composition analysis and spectroscopic identification. Our research showed that proteins and phenols continuously participate in melanoidin formation during fermentation and distillation processes. Distillation could produce melanoidins with larger amounts, darker colors, higher molecular weights, and more stable states than fermentation. The chemical composition including 10 carbohydrates, 17 amino acids, 5 free phenolic acids, and 7 bound phenolic acids was successfully identified in melanoidins. Ion chromatography was proposed to be an efficient method to investigate carbohydrates in melanoidins. Moreover, the potential impact of microorganisms on melanoidins was first revealed to be the possible utilization of glucose in melanoidins.

Chameleon-like microbes promote microecological differentiation of Daqu.

Chameleon-like microbes in the fermentation community are an internal factor that facilitate the transformation of the community to the corresponding homeostasis states under specific environmental conditions. High temperature daqu can form three typical microecologies during the preparation process, making it an ideal system for studying chameleon-like microbes. This study integrated multi-omic methods such as metaproteomics, and determined that Neurospora crassa, Aspergillus nidulans, Bacillus subtilis and Oceanobacillus iheyensis were chameleon-like microbes that regulated the metabolic differences of five-member heterocyclic amino acids in daqu, resulting in microecological differentiation. Synthetic microbial consortia consisting of the four chameleon-like microbes with (T6) and without (T4) the dominant functional bacteria Saccharopolyspora erythraea and Virgibacillus haloimitrificans were fermented under simulated in situ conditions. The community constructed by microorganisms with greater functional diversity (T6) was more robust, and its metabolome was more similar to the in situ system. When exposed to environmental disturbances, the functional diversity helped to maintain the community stability by increasing the dissimilarity of chameleon-like microbes in the community and forming different homeostasis.

Melanoidins present in traditional fermented foods and beverages.

Traditional fermented foods and beverages (TFFB) are an important dietary component consumed in large quantities worldwide. Currently, much attention has been focused on the health benefits of TFFB. Melanoidins, a class of bioactive substance produced in the final stage of the Maillard reaction, not only have a significant impact on sensory properties of TFFB but also contribute to the health effects. Melanoidins formed in the fermentation system with a long reaction time at low temperature could be different from those obtained from high-temperature, short-duration roasted systems due to the multiple formative stages and involvement of microorganisms and enzymes. In this paper, the current state of knowledge regarding the formation, distribution, extraction and purification, physicochemical properties, structure characteristics, and biological activities of TFFB melanoidins are comprehensively reviewed, with predominant focus on TFFB that are typically brown like douchi, miso, cheonggukjang, soy sauce, huangjiu (Chinese rice wine), beer, vinegar, and sweet wine. The current challenges and prospective recommendations for the research of melanoidins in fermented systems are also presented. In future, people should pay more attention to the basic research on TFFB melanoidins, especially purification methods and formation mechanisms, further substantiation of health properties of TFFB melanoidins in vivo, and development of specific melanoidins to fulfill technological, productive, or health needs of consumers.

Comprehensive Identification of Short and Medium-Sized Peptides from Pixian Broad Bean Paste Protein Hydrolysates Using UPLC-Q-TOF-MS and UHPLC-Q Exactive HF-X.

Pixian broad bean paste (PBBP) is an indispensable food widely used in many East Asian countries, yet the knowledge about bioactive peptides released from parent proteins by enzymatic hydrolysis is limited. A total of 5867 low-molecular weight peptides were identified in the highly bioactive subfractions of the PBBP alcalase hydrolysates using traditional and peptidomics approaches. 19 short peptides (3-5 amino acids) were identified by ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry, including 5 tripeptides, 8 tetrapeptides, and 6 pentapeptides. 5848 medium-sized peptides (6-10 amino acids) were characterized using the peptidomics approach, including 1484 hexapeptides, 1217 heptapeptides, 1634 octapeptides, 927 nonapeptides, and 586 decapeptides. The comprehensive method can be used for the investigation of bioactive peptides in complex food matrices.

Caproicibacterium amylolyticum gen. nov., sp. nov., a novel member of the family Oscillospiraceae isolated from pit clay used for making Chinese strong aroma-type liquor.

An anaerobic, Gram-stain-positive, rod-shaped, motile and spore-forming bacterium, designated strain LBM18003T, was isolated from pit clay used for making Chinese strong aroma-type liquor. Growth occurred at 20-40 °C (optimum, 30-37 °C), pH 4.5-9.5 (optimum, pH 6.5-7.0) and in the presence of 0.0-1.0 % (w/v) sodium chloride (optimum, 0 %). The predominant fatty acids were C16:0, C14:0, C14:0 DMA and C16:0 3-OH, and the major polar lipids were diphosphatidylglycerol, phosphatidylglycerol, two unidentified phospholipids and nine unidentified glycolipids. Phylogenetic analysis revealed that strain LBM18003T is a novel member of the family Oscillospiraceae. The 16S rRNA gene sequence similarities of strain LBM18003T to its two most closely related species were less than 94.5 % for distinguishing genera, i.e. closely related to Caproiciproducens galactitolivorans JCM 30532T (94.1 %) and Caproicibacter fermentans DSM 107079T (93.2 %). The genome size of strain LBM18003T was 2 996 201 bp and its DNA G+C content was 48.48 mol%. Strain LBM18003T exhibited 67.8 and 68.1% pairwise-determined whole-genome average nucleotide identity values to Caproiciproducens galactitolivorans JCM 30532T and Caproicibacter fermentans DSM 107079T, respectively; and showed 62.2 and 61.0 % the average amino acid identity values to Caproiciproducens galactitolivorans JCM 30532T and Caproicibacter fermentans DSM 107079T, respectively; and demonstrated 46.1 and 41.5 % conserved genes to Caproiciproducens galactitolivorans JCM 30532T and Caproicibacter fermentans DSM 107079T, respectively. The comparisons of 16S rRNA gene and genome sequences confirmed that strain LBM18003T represented a novel genus of the family Oscillospiraceae. Based on morphological, physiological, biochemical, chemotaxonomic, genotypic and phylogenetic results, strain LBM18003T represents a novel species of a novel genus of the family Oscillospiraceae, for which the name Caproicibacterium amylolyticum gen. nov., sp. nov. is proposed. The type strain is LBM18003T (=GDMCC 1.1626T=JCM 33783T).

Identification of water-soluble peptides in distilled spent grain and its angiotensin converting enzyme (ACE) inhibitory activity based on UPLC-Q-TOF-MS and proteomics analysis.

Distilled spent grain (DSG) is the biggest by-product in baijiu (Chinese liquor) production, releasing approximately 23.44 million tons every year. Aiming at comprehensive identification of more bioactive peptides, in this work, the new bioassay-guided proteomics and Biolynx peptide sequencer based on ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) were developed. Moreover, 22 peptides with angiotensin converting enzyme (ACE) inhibitory activities were identified. Seven peptides were successfully quantified using electrospray ionization with triple-quadrupole mass spectrometry (ESI-QQQ-MS) in the multiple reaction monitoring (MRM). Of these identified peptides, Pro-Arg was the most abundant (92.14 µg g-1 dry weight (DW)) and acted as a competitive inhibitor of ACE by molecular docking. Therefore, peptides from DSG can be considered as promising candidates for ACE inhibition; in addition, the new strategy for peptide sequencing can be extended to any food matrices containing peptide mixture or protein hydrolysate.

Volatile compounds sorption during the aging of Chinese Liquor (Baijiu) using Pottery Powder.

Pottery jar is the preferred storage vessel for aging baijiu, Chinese liquor, and it could sorb liquor micro-compounds. The objective of this work was to identify the sorption of liquor micro-compounds onto pottery powder, and gained insights regarding the sorption processes and mechanism. The sorption of liquor micro-compounds onto pottery powder of different sizes was studied using different kinetic models. The results showed that the sorption capacity varied among particle size of pottery powder, which also affected equilibrium time. The sorption process could be well described by the pseudo-second-order model, and the external diffusion was the rate-limiting step. Liquor volatiles in pottery powder at equilibrium were characterized, which detected alcohols, esters, acids, and furan by gas chromatography-mass spectrometry (GC-MS). These findings demonstrated pottery could not only cause subtractive changes that occur to liquor during the aging period, but also as a vector for transferring aromas sorbed when reused.

Metaproteomics insights into traditional fermented foods and beverages.

Traditional fermented foods and beverages (TFFB) are important dietary components. Multi-omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi-omics technology requires further integration to reveal the molecular nature of TFFB fermentation.

Melanoidins from Chinese Distilled Spent Grain: Content, Preliminary Structure, Antioxidant, and ACE-Inhibitory Activities In Vitro.

Distilled spent grain (DSG), as the major by-product of baijiu making, contains melanoidins generated via the Maillard reaction. In this study, four melanoidin fractions (RF1‒RF4) were isolated successively from dried DSG (DDSG) using sodium hydroxide solution and water as extractants, and the content, preliminary structure, and ACE-inhibitory activities in vitro of melanoidins were first investigated. The antioxidant activity was also evaluated. The results indicated that the total content of melanoidins was 268.60 mg/g DDSG dry weight (dw) using a model system of glucose and serine as standard, and RF4 showed the highest content of melanoidins (174.30 mg/g DDSG dw). Functional groups like C=O, N‒H, C‒N, O‒H, C‒H, C‒O, C-C, and ‒C‒CO‒C‒ were present in the structure of melanoidins from RF4, as determined by Fourier transform infrared (FT-IR) assay. The highest antioxidant activities, as assessed by 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+), ferric-reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) assays, and the highest angiotensin-converting enzyme (ACE) inhibitory activity (95.92% at 2 mg RF4/mL) were also exhibited by RF4. The RF4 was further fractionated by ultrafiltration based on molecular weight (MW). The more than 100 kDa melanoidins (RF4-6) exhibited the highest yield and antioxidant activity. The 3‒10 kDa melanoidins (RF4-2) were more efficient in ACE-inhibitory activity. Our study could raise awareness of the DDSG as a value-added resource.

In Vitro Production and Identification of Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Distilled Spent Grain Prolamin Isolate.

Distilled spent grain (DSG), the biggest by-product of the Chinese liquor industry, is rich in protein (167.8 g/kg DSG dry weight (DW)). Accounting for 60% of the total protein, prolamins are isolated from dried DSG (DDSG). In this study, angiotensin-converting enzyme (ACE) inhibitory peptides were screened from the prolamin hydrolysates of DDSG using two independent active-directed separations, ultrafiltration and reversed phase high performance liquid chromatography (RP-HPLC) coupled with ACE inhibitory activity evaluation. Six novel ACE inhibitory peptides, AVQ, YPQ, NQL, AYLQ, VLPVLS, and VLPSLN, were successfully identified and quantified from the active RP-HPLC fractions. AVQ and YPQ exhibited the highest activity, having the concentration inducing 50% inhibition (IC50) values for ACE of 181.0 and 220.0 µM, respectively. It was observed that VLPVLS was the most abundant peptide (16.96 mg/g DW) in prolamins. The results indicated that prolamin hydrolysates from DDSG could be served as a source of ACE inhibitory peptides.

Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.

Chixiang aroma-type liquor is extensively welcomed by consumers owing to its typical fatty aroma, particularly in southern China. To our knowledge, no comprehensive characterization of aroma and flavor from chixiang aroma-type liquor has been published. It is still a confused question which components are the most important in characterizing its unique aroma. A total of 56 odorants were identified in chixiang aroma-type liquor by aroma extract dilution analysis (AEDA), and in different quantitative measurements, 34 aroma compounds were further demonstrated as important odorants according to odor activity values (OAVs). Furthermore, this research suggested that the aroma of chixiang aroma-type finished liquor could be successfully reconstituted by mixing 34 aroma compounds in the concentrations measured. Omission experiments further confirmed (E)-2-nonenal as the key odorant and revealed the significance of (E)-2-octenal and 2-phenylethanol for the overall aroma of chixiang aroma-type liquor. 3-(Methylthio)-1-propanol (methionol), diethyl 1,7-heptanedioate (diethyl pimelate), diethyl 1,8-octanedioate (diethyl suberate), and diethyl 1,9-nonanedioate (diethyl azelate), identified as the characteristic aromas of chixiang aroma-type liquor in 1995, had no effects on aroma based on omission/addition experiments.

Characterization of the key odorants in light aroma type chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.

The light aroma type liquor is widely welcomed by consumers due to its pleasant fruity and floral aroma, particularly in northern China. To answer the puzzling question of which key aroma compounds are responsible for the typical aroma, three typical liquors were studied in this paper. A total of 66 aroma compounds were identified in three liquors by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS), and 27 odorants were further screened out as the important odorants according to quantitative study and odor activity values (OAVs). For OAV calculation, odor thresholds of the odorants were determined in a hydroalcoholic solution at 46% ethanol by volume. The typical light type aroma dominated by fruity and floral notes was successfully simulated by dissolving these important odorants in the 46% vol hydroalcoholic solution in their natural concentrations. Omission experiments further confirmed ß-damascenone and ethyl acetate as the key odorants and revealed the significance of the entire group of esters, particularly ethyl lactate, geosmin, acetic acid, and 2-methylpropanoic acid, for the overall aroma of the light aroma type Chinese liquor.

Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors.

Earthy odor is one of the most frequent and serious causes for the aroma deterioration in Chinese liquor, which causes a dirty and dusty impression. The odor in Chinese liquor is similar to that of rice husk, one kind of auxiliary material widely used as a filler in the distillation process. So it is experientially hypothesized that such odor may derive from rice husk. In this paper, the gas chromatography-olfactometry (GC-O) technique and gas chromatography-mass spectrometry (GC-MS) were used to discover and identify the characteristic odoriferous zone of Chinese liquor marked by earthy odor. Geosmin was found to be responsible for this odor. The levels of the compound in ten bottled liquors and thirty liquors aging for different years belonging to four different aroma types were determined by the optimized headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method. Quantitative analysis of bottled liquor revealed the presence of geosmin in all aroma type liquors with concentrations ranging from 1.10 µg/L to 9.90 µg/L, except for strong-aroma type liquor. Meanwhile in the aged liquors belonging to the same aroma type, geosmin was detected with significant concentrations and high odor activity values (OAVs) during different years of aging. However, geosmin was not detected in steamed rice husk nor in nonsteamed rice husk, which suggests that rice husk is not the origin of earthy odor in Chinese liquor, and there may be another origin of it during the brewing process.

Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.

BACKGROUND: Considering the important of aroma compounds on the quality of baijiu, stir bar sorptive extraction (SBSE) coupled with gas chromatography-mass spectrometry was applied to the aromas analysis of baijiu (Chinese liquor). RESULTS: Based on the results of optimization, a total of 76 volatile compounds were identified from 14 Chinese liquors, including 25 esters, 10 alcohols, 9 aldehydes and ketones, 8 aromatic compounds, 5 furans, 3 nitrogen-containing compounds, 6 acids, 4 phenols, 3 terpenes, 1 sulfide-containing compound, 1 lactone, and 1 acetal. By principal component analysis based on quantification results, 14 Chinese liquor samples could be classified into three groups. CONCLUSION: SBSE is a fast, simple, effective, and reliable method for extracting volatile compounds from Chinese liquor. The chemometrics approach revealed that LJ liquor with soy sauce aroma could exhibit more prominent sauce flavor through extending the time of storage, and its peculiar manufacturing practice was responsible for the soy sauce flavor.

Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes.

The aroma compounds in grapes of Cabernet gernischt, Cabernet sauvignon, Cabernet franc, and Merlot have been studied by gas chromatography-olfactometry (GC-O). The GC-O study revealed the presence of 58 aroma compounds in which 53 odorants were identified. The most significant odor active volatiles in 4 grape berries were beta-damascenone, hexanal, (Z)-3-hexen-1-ol, (E,Z)-2,6-nonadienal, beta-ionone, and unknown (RI = 1612). The quantification of volatile aroma compounds in grapes was developed using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The influences of SPME fiber, extracting temperature, and time on the extraction of volatile compounds in grape were investigated. The aroma compounds in 4 grapes were quantified. According to the odor activity values (OAVs), (E,Z)-2,6-nonadienal (OAV from 334 to 777), beta-damascenone (OAV 245-790), beta-ionone (OAV 97-193), and acetic acid (OAV 7-165) had comparatively high OVA values.

[Application of three-dimensional fluorescence spectra technique to discrimination of distilled spirits based on support vector machines].

In order to study the identifying and classification method of distilled spirits, about 100 kinds of normative distilled spirits were selected as the laboratory samples and their fluorescence spectra induced by ultraviolet light were measured by Roper-Scientific SP-2558 respectively. Then, using the statistics and plot software Origin 7.5, the authors composed the three-dimensional fluorescence spectra of the distilled spirits. In the meanwhile, the three-dimensional fluorescence spectra of the dis tilled spirits were also studied respectively. The authros compared the three-dimensional fluorescence spectra of different distilled spirits with the same brands and that of different spirits with the same brands. The authors are very confident that there must be some typical parameters, by which the authors can distinguish different kinds of distilled spirits with different brands effectively. And the authors found that while the three-dimensional fluorescence spectra of different distilled spirits with different brands are definitely different by their three typical parameters including the number of the major summit, position of the major summit and optimum wavelength, the three typical parameters of the three-dimensional fluorescence spectra of different distilled spirits with the same brand are very similar. Finally, the authors extracted the three typical parameters that are the number of the major summit, position of the major summit and optimum wavelength. Then, the data were processed by computer for emulation. As a result, the authors found that, using the three characteristic parameters, different kinds of distilled spirits can be classified ac curately by the algorithm of LS-SVM (least-squares support vector machine). The outcomes of the data emulated by different algorithms were obtained seriatim. The authors compared the outcomes, and the fact proved that more accurate outcome of identifying and classification can be obtained by LS-SVM.