成都大学学报（自然科学版）2025，Vol.44Issue(2)：138-143,6.DOI:10.3969/j.issn.1004-5422.2025.02.004
基于智能感官技术的不同蜜源蜂蜜柠檬水风味差异分析
Analysis of Flavor Differences of Honey Lemonade from Different Honey Sources Based on Intelligent Sensory Technology
摘要
Abstract
In order to explore the differences in the flavors of honey lemonade from different honey sources,electronic nose,electronic tongue and electronic eye technology are used to compare the flavors of 16 different kinds of honey lemonade from different honey sources.The artificial sensory evaluation shows that longan honey and sea buckthorn honey can be prioritized as special products for the development of honey lemonade.A total of 36 characteristic color numbers of electronic eyes are extracted from honey lemonade made from 16 different honey sources,and the recognition index of the principal component a-nalysis model is 98.The electronic eye has a high ability to recognize the color of honey lemonade sam-ples.Except for Shaozi honey and wolfberry honey,the overall smell of lemonade is close,while other sam-ples can be distinguished by electronic nose technology.The analysis results of the principal components in the electronic tongue have better sample dispersion,and the recognition index is 99,which shows that the electronic tongue technology can recognize the difference in the taste of honey lemonade from different honey sources.Collectively,these intelligent sensory technologies can analyze the differences in honey lemonade made from different honey sources,and provide technical support for quality control and product development of honey-made products.关键词
蜂蜜/柠檬/电子眼/电子舌/电子鼻Key words
honey/lemon/electronic eye/electronic tongue/electronic nose分类
轻工业引用本文复制引用
兰乾敏,时小东,王嘉,王婷玉,成翠,吉子伍支..基于智能感官技术的不同蜜源蜂蜜柠檬水风味差异分析[J].成都大学学报（自然科学版）,2025,44(2):138-143,6.基金项目
成都大学2023年大学生创新训练计划项目(S202311079114、S202311079115) （S202311079114、S202311079115）
