基于统计聚类的白酒模糊综合评判  

Fuzzy Comprehensive Evaluation of Liquor Based on Statistical Clustering

作　　者：张莉[1] 陈顺玲[1] 毛逢银[1] 向必纯[1] 刘洋河[1] 高丽丽[1] 冯淳[1] 

机构地区：[1]四川理工学院,四川自贡643000

出　　处：《酿酒科技》2013年第11期109-111,共3页Liquor-Making Science & Technology

基　　金：四川理工学院教改项目<基于自动化数据处理在物理实验中的应用的研究与探索>JG-1225;四川理工学院学生创新基金<基于智能数据处理的白酒指标量化的研究>cx20120706

摘　　要：通过多元统计的方法,建立了酒样理化性质与其"外观""、香气"、"口感""、整体"之间的关系,再利用系统聚类的方法,提出了一种结合理化性质打分的新方法。在白酒的品评中,有效利用了理化性质评价的客观性,减少了感官评价中由主观分析带来的系统误差。最后,根据浓香型白酒的典型代表泸型白酒的模糊评判,证实了该方法的可行性和有效性,为白酒结合理化性质的评价研究,带来一定的启发性。The relationships between physicochemical properties of liquor samples and its appearance, aroma, taste, entirety had been built through multivariate statistical analysis, then a new way for liquor scoring combined with physiochemical properties was put forward by use of hi- erarchical clustering method. In liquor evaluation, the objective evaluation of liquor physiochemical properties could effectively reduce the system errors induced by subjective sensory evaluation. In the experiments, the fuzzy evaluation of typical Nong-flavor liquor proved the feasibility and the effectiveness of such method, which could enlighten the research on liquor evaluation in combination with its physiochemical properties.

关 键 词：统计聚类 模糊综合评判 理化性质 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]