基于电子鼻和电子舌技术对不同金银花酒的鉴别分析  

Identification and Analysis of Different Honeysuckle Wines Using Electronic Nose and Tongue Technology

作　　者：李建军[1] 董倩倩 赵一 杨梅 LI Jianjun;DONG Qianqian;ZHAO Yi;YANG Mei(College of Life Sciences,Henan Normal University,Xinxiang 453007,China;Tianjin Evans Science&Technology Co.Ltd.,Tianjin 300384,China)

机构地区：[1]河南师范大学生命科学学院,河南新乡453007 [2]天津埃文森科技有限公司,天津300384

出　　处：《现代食品科技》2022年第11期308-312,共5页Modern Food Science and Technology

基　　金：新乡市重大科技专项(ZD2020002)。

摘　　要：为鉴别不同生产类型的金银花酒,该研究利用电子鼻和电子舌技术及二者拟合技术结合人工感官评价对金银花酒样品进行检测,对所测数据进行主成分分析(PCA)、判别因子分析(DFA),分别从气味和滋味两方面进行评价鉴别。不同生产类型金银花酒样品在电子鼻、电子舌和二者拟合结果的主成分分析中第一主成分(PC1)与第二主成分(PC2)的贡献率之和分别达到了90.97%、90.91%、95.00%;电子鼻判别因子分析总贡献率为89.72%,佐证了主成分分析结果;滋味雷达图显示小曲酿造金银花酒在鲜味上的响应度明显高于大曲酿造和大曲配制的金银花酒,这与人工感官评价相一致;以上表明电子鼻、电子舌技术能够准确的鉴别不同生产类型的金银花酒样品,可用于今后对不同金银花酒的比较分析中。Electronic nose and tongue technology and a combination of both techniques with manual sensory evaluation were used for wine sample testing to identify different types of honeysuckle wines.The obtained data were analyzed using principal component analysis(PCA)and discriminant factor analysis(DFA)of both odor and taste.The sum of the contributions of the first principal component(PC1)and second principal component(PC2)of the PCA for different varieties of honeysuckle wine using the electronic nose,tongue,and a combination of the two was 90.97%,90.91%,and 95.00%,respectively.According to DFA of the electronic nose,the total contribution was 89.72%,which corroborated the results of PCA.The Xiaoqu brewed honeysuckle wine was fresher than the Daqu brewed and Daqu formulated honeysuckle wines,consistent with the results obtained using the artificial senses.Therefore,electronic nose and tongue technology can accurately identify different types of honeysuckle wine samples and can be used to analyze them.

关 键 词：金银花酒 电子鼻 电子舌 感官评价 主成分分析 

分 类 号：TS261.7[轻工技术与工程—发酵工程]