电子舌技术在啤酒口感评价中的应用  

APPLICATION OF ELECTRONIC TONGUE TECHNIQUE ON SENSORY VALUE OF BEER

作　　者：李阳[1] 陈芹芹[1] 胡雪芳[1] 姜莎[1] 刘远方[1] 冯高迁[1] 李景明[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品研究与开发》2008年第11期122-127,共6页Food Research and Development

基　　金：国家"948"资助项目(2004-Z33)

摘　　要：利用电子舌结合理化指标对6种不同口感啤酒样品检测,并对获得数据进行主成分分析(PCA)及相关性分析,结果表明:电子舌技术可以从综合口感方面对样品作区分,同时通过对理化指标和传感器信号分析发现其二者具有较强相关性。最终为啤酒感官评价及特征口感研究提供一种新的思路。Electronic Tongue technique and chemic index test are applicated together on 6 kinds of beers. And then, the acquired data were analyzed by principal component analysis （PCA） and canonical correlation analysis （CCA）. Results from these analyses demonstrate that Electronic Tongue technique can be used to distinguish different beers from sensory characteristics. At the same time, it was found that there are obvious relativity between Electronic Tongue sensors and chemic index of beer. Finally, Electronic Tongue technique will provide sensory value and special character taste study of beer a new method.

关 键 词：电子舌 啤酒 主成分分析 相关性分析 

分 类 号：TS262.5[轻工技术与工程—发酵工程]