食品与发酵工业2011，Vol.37Issue(3)：163-167,5.
电子鼻和电子舌在果酒风味分析中的应用
Flavor Analysis of Fruit Wine by Electronic Nose and Electronic Tongue
摘要
Abstract
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.关键词
电子舌/电子鼻/果酒/主成分分析/判别因子分析法Key words
electronic nose/ electronic tongue/ fruit wine/ PCA/ DFA引用本文复制引用
许春华,肖作兵,牛云蔚,于海燕..电子鼻和电子舌在果酒风味分析中的应用[J].食品与发酵工业,2011,37(3):163-167,5.基金项目
国家973前期基础研究基金(No.2009CB226104) （No.2009CB226104）
国家自然科学基金面上项目(No.20876097) （No.20876097）
