摘要
研究应用电子鼻技术替代人类嗅觉系统对黄酒的香气进行系统化评价,分别建立了醇香、陈香、焦香3个因素的定量模型,并进行了交互验证。研究表明,建立的定量模型预测平行性好,准确度高,对醇香、陈香、焦香预测的准确率分别达到97.3%、97.3%和94.6%,可以较好应用于黄酒的香气感官品评。
Electronic nose instead of olfactory nerves was applied in sensory evaluation of yellow rice wine and quantitative models of mellow aroma,aging aroma,and coke aroma had been established respectively and cross validation of these models had been carried out.The research showed that the established quantitative models had good prediction performance and high prediction accuracy（the accuracy of mellow aroma,aging aroma and coke aroma reached up to 97.3 %,97.3 %,and 94.6 % respectively）.Accordingly,electronic nose could be used in sensory evaluation of yellow rice wine in practice.
出处
《酿酒科技》
北大核心
2012年第2期54-57,60,共5页
Liquor-Making Science & Technology
基金
浙江省质量技术监督系统科技项目(20070238)
浙江省黄酒技术产业与装备重点实验室项目(2009Z10007)
关键词
电子鼻
黄酒
香气
感官品评
electronic nose
yellow rice wine
aroma
sensory evaluation
