基于SRSAnose系统的茶饮料智能感官分析方法研究  

Investigation of Tea Beverage Intelligent Sensory Analysis Method Utilizing SRSAnose System

作　　者：何阳春[1] 宋华良[1] 惠国华[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《中国食品学报》2012年第8期197-202,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技计划项目(2011C21051);国家自然科学基金项目(81000645);浙江省自然科学基金项目(Y1100150)资助

摘　　要：茶饮料是人们的日常消费品,其风味和口感直接影响销售量。采用自主开发的SRSAnose系统对8种茶饮料样品进行智能感官分析,记录传感器阵列的交叉响应信号,以非线性信号处理技术实现区分不同种类茶饮料的目的。实验结果表明,SRSAnose能够有效地表征8种茶饮料的特征挥发气体量,同时直观反映不同检测时间段茶饮料样品的挥发气体变化情况。SRSAnose系统响应速度快,检测准确度高,体积小,成本低,有望在饮料检测领域得到应用。Tea beverage is the people’s popular consumable, and its flavor and palate effects consumer’s selection to a great extent. In this paper, self-developed SRSAnose system is utilized to carry out the intelligent sensory analysis on eight tea beverage. Sensory response of the sensor array has been recorded, and is processed by non-linear bistable stochastic resonance signal-to-nose ratio（SNR） spectrum analysis method to discriminate tea beverages. Experimental results indicate that SRSAnose system can characterize feature volatile gas quantity of eight tea beverages effectively. At the same time, the system can also exhibit volatile gas quantity of tea samples in different detecting time. SRSAnose possesses high accuracy, small architecture, low cost, and is promising in beverage detection applications.

关 键 词：茶饮料 SRSAnose 智能感官分析 随机共振 信噪比 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]