Quality Identification of Sauce-Flavor Liquor Based on the Tyndall Phenomenon

Abstract

There is an obvious colloid state in sauce-flavor liquor due to its unique brewing process and long storage time, which is an important quality feature of sauce-flavor. Aiming at the problems of time, cost, and the strong professionalism of the traditional quality identification method, we proposed a method to identify the quality of sauce-flavored liquor based on the Tyndall phenomenon. The influence of different wavelengths of light on the light scattering in liquor was explored, and it was concluded that the ultraviolet and blue light bands have a certain efficiency in the identification of liquor. Additionally, we analyzed the relationship between the particle size uniformity of liquor colloids and liquor quality according to the Tyndall phenomenon. We found that higher quality liquor has a brighter and lighter Tyndall path and a smaller light flooding angle due to the uniformity of the particles in it. This method can be used to achieve qualitative identification and is suitable for the identification of sauce-flavored liquor.

Keywords

• sauce-flavored
• quality identification
• Tyndall phenomenon
• optical