黄酒口味感官品评指标与智舌定量预测方法研究  

Research on Sensory Evaluation Indexes of Yellow Rice Wine and Quality Determination by Electronic Tongue

作　　者：周牡艳[1,2] 胡晓晖[2] 许瑾[1] 张珊珊[1] 寿谦[1] 陈扉然[1] 邓少平[2] 

机构地区：[1]绍兴市质量技术监督检测院国家黄酒产品质量监督检验中心,浙江绍兴312071 [2]浙江工商大学,浙江杭州312035

出　　处：《酿酒科技》2012年第11期39-42,45,共5页Liquor-Making Science & Technology

基　　金：国家质检总局科技项目(2010年):地理标志产品(绍兴黄酒)智能感官技术的研究;编号:2010QK322;国家高技术研究发展计划(863):食品表征属性与品质识别新技术及设备研究;编号:2011AA1008047

摘　　要：智舌能够以类似人的味觉感受方式检测味觉物质。本试验使用智舌对不同厂家生产的黄酒的口感进行评价,研究了智舌检测数据和感官分析数据的相关性,并对5种感官指标建立了相对应的模型,用未知样的预测结果评判了所建立模型的准确度。研究表明,智舌在甜度、酸度和醇和度的感官指标上和人的品评结果类似,实验数据可为电子舌在黄酒的感官分析评价中的进一步应用提供参考依据。Electronic tongue could be used to detect substance taste as human beings. Electronic tongue was applied to evaluate on the taste of yel- low rice wine manufactured by different wineries, and the correlations between the detection data by electronic tongue and sensory evaluation re- suits by wine tasters were studied, and 5 models corresponding to sensory evaluation indexes had been established. Finally, the accuracy of the models was judged by the prediction of unknown wine samples. The experimental results revealed that electronic tongue had similar evaluation results as human beings in sweetness, sour taste and mellow taste. The experimental data could provide reference for further application of elec- tronic tongue in sensory evaluation on rice wine.

关 键 词：智舌 黄酒 味觉 感官品评 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]