传感技术学报2011，Vol.24Issue(12)：1799-1803,5.DOI:10.3969/j.issn.1004-1699.2011.12.027
基于电子鼻系统的不同风味绍兴黄酒区分方法研究
Investigationof Shaoxing Rice Wine in Different Flavor Discriminating Method Using Electronic Nose System
摘要
Abstract
Rice wine is provided with special aroma and abundant nutrition, and it is of drink and medical value. Rice wines in different flavors have different volatiles, which is one of the very principal indexes during rice wine analysis procedure. We select four classic Shaoxing rice wine (Yuanhong, Jiafan, Shanniang and Xiangxue) as samples,and use electronic nose system to obtain aroma data of different rice wine samples. Stochastic resonance signal-to-noise ratio spectrum technique is used to extract rice wine aroma features. Experimental results show that rice wine features in increasing order are Shanniang,Xiangxue,Jiafan and Yuanhong,which indicates the electronic nose system presents intuitive and effective discriminating ability to Shaoxing rice wine. The method also provides a new way for rice wine quality control during producing procedure.关键词
电子鼻/绍兴黄酒/随机共振/信噪比谱分析Key words
electronic nose/ Shaoxing rice wine/ stochastic resonance/ signal-to-noise ratio spectrum analysis分类
信息技术与安全科学引用本文复制引用
惠国华,陈裕泉..基于电子鼻系统的不同风味绍兴黄酒区分方法研究[J].传感技术学报,2011,24(12):1799-1803,5.基金项目
浙江省公益技术应用研究项目(2011C21051) （2011C21051）
国家自然科学基金项目(81000645) （81000645）
浙江省自然科学基金项目(Y1100150) （Y1100150）
