电子鼻和电子舌信号联用方法分析及其在食品品质检测中的应用  

Review of data fusion methods for electronic nose and electronic tongue signal and its application in food quality detection

作　　者：田晓静[1,2] 王俊[2] 裘姗姗[2] 杨具田[1] 马忠仁[3] 陆会宁[1] 

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730024 [2]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [3]西北民族大学生物工程与技术国家民委重点实验室,甘肃兰州730030

出　　处：《食品工业科技》2015年第1期386-389,共4页Science and Technology of Food Industry

基　　金：教育部"长江学者和创新团队发展计划"(IRT13091);国家科学部支撑计划(2012BAD29B02-4);国家自然科学基金(31071548);博士点基金(20100101110133);国家自然科学基金(31160440);甘肃省农牧厅现代农业生产发展资金(XBMV-2013-BC-19);西北民族大学中央高校基本科研业务费专项资金资助项目(31920130035)

摘　　要：电子鼻和电子舌模拟哺乳动物的嗅觉和味觉实现了食品感官品质的客观评定,但味觉和嗅觉信息并不是独立存在的,而是相互作用影响形成综合信息。本文主要综述了电子鼻和电子舌信息联用常用方法直接合并、分别提取特征值后合并和分别建模后重组有效信息的方法,为综合的电子感官信息客观反映食品的感官品质提供有效的工具。Mimicking mammal olfactory and gustatory system, the electronic nose and electronic tongue could evaluate food quality.The interaction of smell and taste made it difficult for electronic nose or tongue to give the overall sensory information of food.The recent development progress of data fusion methods for electronic tongue and electronic nose signals were reviewed in this paper, including the simply concatenated before model construction ,feature extraction before combination of data sets, and merge results from models built by each data source.The fusion of data could provide a reference method for obtaining the integrated sensory information gathered by electronic nose and electronic tongue.

关 键 词：电子鼻 电子舌 信号联用 应用 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]