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基于嗅覺可視技術(shù)的食醋氣味表征和區(qū)分
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江蘇省自然科學(xué)基金資助項(xiàng)目（SBK201241449）、全國(guó)優(yōu)秀博士學(xué)位論文基金資助項(xiàng)目（200968）和教育部新世紀(jì)人才資助項(xiàng)目（2011）


Characterization and Discrimination of Vinegar Flavor Based on Olfaction Visualization Technology
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    摘要:

    利用自主研發(fā)的便攜式食品氣味嗅覺可視檢測(cè)儀對(duì)3種食醋進(jìn)行了分析，并在實(shí)驗(yàn)過(guò)程中對(duì)傳感器制作和圖像信號(hào)采集進(jìn)行了優(yōu)化。結(jié)果表明，相機(jī)獲取圖像的整體穩(wěn)定性優(yōu)于掃描儀，溶劑揮發(fā)時(shí)間為15 min時(shí)，傳感器最為穩(wěn)定，且與食醋反應(yīng)可獲取最佳響應(yīng)信號(hào)差值；對(duì)傳感器獲取3種食醋揮發(fā)氣體的響應(yīng)信號(hào)進(jìn)行主成分分析，再通過(guò)線性模型判別，發(fā)現(xiàn)獨(dú)立食醋樣本的識(shí)別率達(dá)到100%。

    Abstract:

    A portable artificial olfaction system based on visualization sensor array was employed to characterize the flavor from three kinds of vinegar. Optimal experimental process was conducted in visualization sensor fabrication and image collection. The result showed that the stability of image gained by camera was better than scanner’s. When volatilization time was set at 15min, the stable images could be obtained, as well as the reaction between the sensor array and the vinegar achieved its maximum response value. The data was analyzed with statistical and chemometric methods, including principal component analysis and linear discriminant analysis. The recognition rate was up to 100%. 

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趙杰文,管彬彬,林顥,鄒小波,孫力,畢夏坤.基于嗅覺可視技術(shù)的食醋氣味表征和區(qū)分[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2013,44(10):188-192. Zhao Jiewen, Guan Binbin, Lin Hao, Zou Xiaobo, Sun Li, Bi Xiakun. Characterization and Discrimination of Vinegar Flavor Based on Olfaction Visualization Technology[J]. Transactions of the Chinese Society for Agricultural Machinery,2013,44(10):188-192.

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  • 在線發(fā)布日期: 2013-10-14
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