电子鼻对不同年份赤霞珠葡萄酒香气的检测分析  

Detection and Analysis of the Aroma in Different Vintages Cabernet Sauvignon Wine by Electronic Nose

作　　者：孙海燕[1,2] 郭松年 王华[4,5,6] 

机构地区：[1]陕西理工大学 陕西省资源生物重点实验室,汉中723000 [2]西北农林科技大学食品科学与工程学院,杨凌712100 [3]西安市产品质量监督检验院,西安710068 [4]西北农林科技大学葡萄酒学院,杨凌712100 [5]陕西省葡萄与葡萄酒工程技术研究中心,杨凌712101 [6]西北农林科技大学合阳葡萄试验示范站,杨凌712101

出　　处：《食品工业》2017年第4期281-284,共4页The Food Industry

基　　金：陕西理工大学校级项目(编号SLGKY16-22);国家质检总局科技计划项目(编号2016QK108);“十二五”国家科技支撑计划项目(2012BAD31B00);西北农林科技大学2013年试验成果转化项目(XNY2013-64);科技部火炬计划(杨凌)葡萄酒产业技术升级公共平台示范站(基地)科技创新与项目(2011GH551976)

摘　　要：以不同年份赤霞珠葡萄酒为研究对象,探索了电子鼻在葡萄酒香气中的应用可能性,并对电子鼻测定所获得的传感器响应值进行主成分分析(PCA)、分类判别分析(LDA)和雷达图分析。结果表明:不同年份的赤霞珠葡萄酒的电子鼻香气指纹图谱基本相同,以2,6,7和8号感应器响应值为主,只在响应值上有差异。PCA和LDA分析不同年份葡萄酒的累积贡献率分别高达95.21%和99%,说明可以有效区分各组样品。To choose the different vintages cabemet sauvignon as research objects, explore the possibility of application of electronic nose in wine aroma. And also principal component analysis （PCA）, classification discriminant analysis （LDA） and radar chart analysis were used to analyze sensor response which detected by electronic nose. The results showed that the aroma of different vintages cabemet sauvignon wine＇s fingerprints detected by electronic nose was basically the same, and mainly to take the sensor response value of number 2, 6, 7 and 8 as examples, there were only differences in response value. PCA and LDA analysis confirmed that the cumulative contribution rate of wine in different years was 95.21% and 99%, which showed that the samples in each group could be distinguished effectively.

关 键 词：电子鼻 葡萄酒 香气 传感器 

分 类 号：TS262.6[轻工技术与工程—发酵工程]