Evaluation and identify Chinese spirits flavor type application by electronic nose
Chinese spirits have been classified according to their flavour types.The assessment has been performed by professional tasters,who could be subjective or even biased.We applied a portable electronic nose to objectively assess twenty most favourable and commercially available Chinese spirits.(1) The responsive value obtained from electronic nose measurement provided strong evidence that sensor S1 (aromatic compounds,toluene),S3 (aromatic compounds,ammonia),S5 (alkenes,aromatic compounds),S6 (broad-methane),S7 (sulphur-organic) and S9 (aromatics compounds,sulphur-organic) are reliable and stable sensors for the analysis of Chinese Spirits.(2) Principal component analysis and cluster analysis confirmed that S7 and S9 could identify Feng-flavour and Fougere-flavour,S6 could separate Laobaigan-flavour from others,and S1,S3,S5 could be applicable to Jiang,Strong,Mild,Zhima and Nong jiang-flavour.(3) Compared with LDA,both non-linear method BP-ANN and SVM demonstrated much better differentiation performance than that of LDA.Their accuracy of testing dataset reached 83.3%.SVM was proven to be a better method offering generalisation for Chinese Spirits pattern recognition than that of BP-ANN.Further research is needed to improve the combination of sensors and advance pattern recognition to minimise the opportunity of misclassifying samples.This research demonstrates the application potential of electronic nose in Chinese spirits quality control and flavour assessment.The advantage of e-nose is objective analysis of flavours.It will not replace current assessment process performed by professional tasters rather to suggest that a combination of appropriate sensors and pattern recognition methods can offer additional information for a comprehensive assessment of Chinese spirits.
Chinese spirits Electronic nose Spirits flavour assessment Spirits quality control
Liu Ming Zhong Qiding Liu Chuanhe Xiong Zhenghe Tu Kang
China National Research Institute of Food & Fermentation Industries,Beijing 100027,PR China;National College of Food Science and Technology,Nanfing Agricultural University,Nanjing 210095,PR China
国内会议
北京
英文
36-36
2012-11-01（万方平台首次上网日期，不代表论文的发表时间）