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基于模型融合的浓香型白酒感官与风味成分质量关系模型研究
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作者 刘鑫 韩强 +4 位作者 李陈杰 张良 李锦松 张怀山 庹先国 《食品研究与开发》 CAS 北大核心 2023年第13期53-61,共9页
为探究白酒感官品评与风味成分间的密切关系,辅助从业人员高效完成酒体设计、品质鉴别等工作,提出基于模型融合的白酒感官与风味成分质量关系模型。该模型以成品酒液的感官品评数据与气相色谱-质谱仪测定的风味成分含量数据作为基础,结... 为探究白酒感官品评与风味成分间的密切关系,辅助从业人员高效完成酒体设计、品质鉴别等工作,提出基于模型融合的白酒感官与风味成分质量关系模型。该模型以成品酒液的感官品评数据与气相色谱-质谱仪测定的风味成分含量数据作为基础,结合AdaBoost、GBDT、Bagging、Stacking模型融合方法建立质量关系模型,实现通过感官品评数据对酒液中酸、酯、醇、羟基与呋喃化合物含量值的准确预测。结果表明,酸、酯、醇、羟基与呋喃化合物对应质量关系模型的拟合优度分别为0.974 3、0.961 1、0.868 0、0.908 7,相较于传统的机器学习方法建立的质量关系模型具有明显的优势,且稳定性更好。 展开更多
关键词 白酒感官 风味成分 模型融合 机器学习 质量关系模型
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浅谈影响白酒感官质量的因素与鉴别 被引量:1
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作者 孟圆圆 《中小企业管理与科技》 2012年第30期298-299,共2页
酒是人类生活中的主要饮料之一。中国是世界上白酒的起源与发祥地之一,中国制酒源远流长,品种繁多,名酒荟萃,享誉中外。因其独特的历史和琳琅满目的品种,形成了中国独特的酒文化与品酒文化,白酒感官品评鉴别也形成了其独具特色的方法。
关键词 白酒感官品评 香型 酒花 酒度
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白酒感官三大标准7月1日起实施 被引量:1
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《现代食品》 2017年第7期58-58,共1页
2017年4月1日,微酒记者获悉,由国家质量监督检验检疫总局、国家标准化管理委员会批准,并于去年年底通过的GB/T 33405-2016白酒感官品评术语、GB/T 33406-2016白酒风味物质阈值测定指南和GB/T33404-2016白酒感官品评导则,三个关于白酒感... 2017年4月1日,微酒记者获悉,由国家质量监督检验检疫总局、国家标准化管理委员会批准,并于去年年底通过的GB/T 33405-2016白酒感官品评术语、GB/T 33406-2016白酒风味物质阈值测定指南和GB/T33404-2016白酒感官品评导则,三个关于白酒感官评价方面的标准,将于今年7月1日起,正式实施。我国白酒品质的鉴定。 展开更多
关键词 白酒感官品评 理化分析 感官评价 三大
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2004年山东省白酒感官鉴评会在胶南召开
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《山东食品发酵》 2004年第2期36-36,共1页
本刊讯2004年山东省白酒感官鉴评会于5月26日-5月30日在胶南召开。参加评酒的专家中国级白酒评委13名,省级白酒评委65名,这是山东省最高水平的白酒鉴评会。此次参加鉴评有泰山、景芝、兰陵、孔府家、趵突泉。
关键词 2004年 山东 白酒感官鉴评会 鲁酒质量
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基于多核支持向量回归的浓香型白酒风味成分逐步预测模型研究 被引量:3
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作者 李陈杰 韩强 +3 位作者 庹先国 梁涛 邓钦文 陈世东 《食品安全质量检测学报》 CAS 北大核心 2023年第15期185-194,共10页
目的探究白酒感官品评与白酒风味成分之间的关系,实现通过感官品评对风味成分进行预测。方法采用变分自编码器(variational auto encoder,VAE)对原始数据进行增强,以多核支持向量回归(multi-kernel support vector regression,MKSVR)结... 目的探究白酒感官品评与白酒风味成分之间的关系,实现通过感官品评对风味成分进行预测。方法采用变分自编码器(variational auto encoder,VAE)对原始数据进行增强,以多核支持向量回归(multi-kernel support vector regression,MKSVR)结合遗传算法(genetic algorithm,GA)建立单预测模型,再采取逐步预测的方式按照酸、酯、醇、醛类物质的顺序进行预测,从而构建最终模型。结果在经过VAE对数据进行增强的条件下,多元线性回归(mixed logistic regression,MLR)对酸、酯、醇、醛类物质预测的拟合优度分别为0.9660、0.9106、0.8767、0.8686,随机森林(random forests,RF)对酸、酯、醇、醛类物质预测的拟合优度分别为0.9663、0.9186、0.8805、0.8708,GA-MKSVR对酸、酯、醇、醛类物质预测的拟合优度分别为0.9715、0.9423、0.9072、0.8809,GA-MKSVR逐步预测对酸、酯、醇、醛类物质预测的拟合优度分别为0.9715、0.9447、0.9102、0.8851,GA-MKSVR逐步预测的效果均为最优。结论GA-MKSVR逐步预测方法相较于传统的机器学习方法,具有更好的性能,对数据具有更高的适应性,能更好地构建白酒感官与风味成分之间的关系模型。 展开更多
关键词 白酒感官 风味成分 数据增强 遗传算法 多核支持向量回归
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最新出版国家标准
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《中国质量与标准导报》 2017年第3期77-78,共2页
关键词 白酒感官品评 GB 出版 农业技术推广服务
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Comparison of Sensory Characteristics of Green Tea Produced in Thai Nguyen and Phu Tho Province, Vietnam 被引量:1
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作者 Dang Thi Minh Luyen Ha Duyen Tu +2 位作者 Philippe Lebailly Nguyen Duy Thinh Tu Viet Phu 《Journal of Food Science and Engineering》 2014年第2期107-114,共8页
Green tea is a popular product with a high consumption in Vietnam. Moreover, green tea produced in Tan Cuong commune, Thai Nguyen province, has long been recognized for its superior quality to those coming from other ... Green tea is a popular product with a high consumption in Vietnam. Moreover, green tea produced in Tan Cuong commune, Thai Nguyen province, has long been recognized for its superior quality to those coming from other regions of the country. This study aims at comparing the tea from Thai Nguyen and Phu Tho and finding out if the difference can be identified through sensory analysis. Two products picked from Tan Cuong, Thai Nguyen province, and two others from Phu Ho district, Phu Tho province were evaluated by a trained panel of 12 judges (11 women and 1 man). The sensory evaluation of the dry tea (11 descriptors) was carried out separately from the brewed tea (21 descriptors) and brewed leaf (five descriptors) using an unstructured intensity scale (10 cm). Statistic analyses have shown differences between regions in all three groups of attributes: dry leaf, liquor and brewed leaf. 展开更多
关键词 Green tea sensory analysis.
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The Effect of Simulated Transportation Conditions on the Chemical, Physical and Sensory Profiles of Mailler-Thurgau and Scheurebe Wines
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作者 Molly Crandles Martha Wicks-Mfiller +1 位作者 Christoph Schuessler Rainer Jung 《Journal of Food Science and Engineering》 2016年第4期177-196,共20页
The impact of different phases of shipment (at sea and at port) on two German white wines of two vintages and the lasting effects of the temperature regimes over time was investigated. The wines were subjected to th... The impact of different phases of shipment (at sea and at port) on two German white wines of two vintages and the lasting effects of the temperature regimes over time was investigated. The wines were subjected to three temperature programs--control (15 ℃), linear increase (15℃ steadily increasing to 45 ℃), and diurnal fluctuation (15 ℃/40 ℃)--in both movement and non-movement conditions. The wines were analyzed for chemical, physical and sensorial changes at one and eight months post-treatment. Changes in temperature and pressure were recorded within the bottles, which correlated with the temperature programs: +0.04 bar/℃ in the linear increase program and +0.08 bar/℃ in the diurnal fluctuation program. The oxygen levels in the headspace and in the wine were monitored during all of the treatments. The oxygen development in the bottles was similar between the diurnal and linear programs, and was found to be distinctive from the control program. The chemical analysis revealed that there were significant differences related to the experimental treatments of the wines for the following parameters: tartaric acid, free sulfur dioxide, total sulfur dioxide and percent cork weight loss measurements. Difference sensory testing found very few differences. After eight months storage, significant differences were found in the Diurnal Non-movement treatment compared to Linear Non-movement and control treatments, as well as Diurnal Movement and Control treatments for the 2014 Miiller-Thurgau wine. Sensory descriptive analysis of the wines found that the wines could be differentiated by variety, but could not be distinguished according to experimental treatment after one month storage. These results indicate that wines of these types are more robust to shipping conditions than previously found. 展开更多
关键词 Simulated transportation conditions Scheurebe Mtiller-Thurgau OXYGEN descriptive analysis.
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