基于电子舌技术的豉香型白酒分类识别研究  

Classification and recognition of Chi-flavor Baijiu based on electronic tongue technology

作　　者：孙文佳 方毅斐 汪廷彩 何松贵 刘嘉飞 余剑霞 黎伟刚 雷毅 SUN Wenjia;FANG Yifei;WANG Tingcai;HE Songgui;LIU Jiafei;YU Jianxia;LI Weigang;LEI Yi(National Product Quality Supervision and Inspection Center of Brandy,Whisky,Vodka and Wine,Guangdong Institute of Food Inspection,Guangzhou 510435,China;Guangdong Jiujiang Distillery Co.,Ltd.,Foshan 528203,China)

机构地区：[1]广东省食品检验所国家白兰地、威士忌、伏特加和葡萄酒质量监督检测中心,广东广州510435 [2]广东省九江酒厂有限公司,广东佛山528203

出　　处：《中国酿造》2020年第9期182-185,共4页China Brewing

基　　金：广东省食品药品监督管理局科技创新项目(2018JDZ02)。

摘　　要：豉香型白酒作为广东地产酒,是中国白酒十二大主流香型之一,深受粤港澳地区和东南亚地区群众的喜爱。该研究采用电子舌技术和多变量统计学方法相结合,对广东地产豉香型白酒的滋味品质评价分析。结果表明,电子舌对同一产地不同品牌的豉香型白酒做出了较好的分类判别。从味觉雷达图发现三个品牌的酸味、涩味、苦味指标存在一定差异,而在三个品牌的分类判别结果表明,线性判别分析法优于主成分分析法,9个批次的未知样品均能准确识别,表明该模型能够较好区分不同品牌的豉香型白酒。Chi-flavor Baijiu(Chinese liquor),as one of the twelve major flavor types of Chinese Baijiu,is mainly produced in Guangdong province.It is deeply loved by the people in Guangdong,Hong Kong,Macao regions and Southeast Asia.In this study,electronic tongue technology and multivariate statistical methods were used to evaluate and analyze the taste quality of Chi-flavor Baijiu produced in Guangdong province.The results showed that electronic tongue was able to distinguish the different brands of Chi-flavor Baijiu from the same origin.According to the taste radar map,it was found that the differences among the three brands were caused by acidity,astringency and bitterness.The results of classification and discrimination of three brands Baijiu showed that the linear discriminant analysis method was superior to the principal component analysis method.The unknown samples of nine batches could be identified accurately,which indicated that the model could distinguish different brands of Chi-flavor Baijiu.

关 键 词：电子舌 豉香型白酒 多变量统计分析 分类识别 

分 类 号：TS261[轻工技术与工程—发酵工程]