摘要
采用电子鼻嗅觉指纹分析系统、电子舌味觉指纹分析系统及人工感官评价对不同品种樱桃酒(中樱狄墨尔干红和干白)和不同品种葡萄酒(张裕干白和长城干红)的香气和口感进行了检测,并采用主成分分析(PCA)和判别因子分析法(DFA)对传感器响应信号进行了分析。经模式识别分析得到:在香气上,樱桃干白与葡萄干白的差异最小,其次是樱桃干红和葡萄干红,干白和干红之间的差异最大;在口感上,樱桃酒(干红和干白)与葡萄酒(干红和干白)的差异较大。电子鼻和电子舌分析结果与人工感官评价结果一致。研究表明,电子鼻和电子舌结合模式识别方法可用于果酒的风味评价。
Comparison analysis of smell and taste between cherry wine （dry red ＆ dry white） and grape wine （ChangCheng dry red wine ＆ Changyu dry white wine） was conducted using an electronic nose, an electronic tongue and sensory evaluation. Principal component analysis （PCA） and discriminant factorial analysis （DFA） were used for data analysis. The results of pattern recognition showed that the aroma between dry white cherry wine and dry white grape wine had little differences, but the taste difference between cherry wine and grape wine was significant. The results of electronic nose and electronic tongue were in accordance with that of sensory analysis. The conclusion is that electronic nose together with electronic tongue with pattern recognition fit for flavor analysis of fruit wine.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第3期163-167,共5页
Food and Fermentation Industries
基金
国家973前期基础研究基金(No.2009CB226104)
国家自然科学基金面上项目(No.20876097)
