电子舌技术在酒精饮料上的应用及研究进展  

Research Progress in the Application of Electronic Tongue in Alcoholic Beverage Industry

作　　者：李俣珠 杨康卓 何张兰 刘志鹏 郑佳 LI Yuzhu;YANG Kangzhuo;HE Zhanglan;LIU Zhipeng;ZHENG Jia(Wuliangye Co.Ltd.,Yibin,Sichuan 644000;Sichuan Key Laboratory of Soild-state Fermentation Resource Utilization,Yibin,Sichuan 644000;Key Laboratory of Solid-state Fermentation of Nongxiang Baijiu of China Light Industry,Yibin,Sichuan 644000,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644000 [2]固态发酵资源利用四川省重点实验室,四川宜宾644000 [3]中国轻工业浓香型白酒固态发酵重点实验室,四川宜宾644000

出　　处：《酿酒科技》2024年第9期104-108,115,共6页Liquor-Making Science & Technology

摘　　要：电子舌是能模拟人类味觉系统进行味觉指纹分析的仿生系统,具有快速、便捷、高效和客观等优点,已被广泛应用于评估食品质量。本文简要介绍了电子舌的基本原理、传感器类型、常见模式识别方法以及在酒精饮料中的应用研究进展,并展望了电子舌技术在酒精饮料应用中的进一步研究方向,以期为其快速检测酒精饮料的质量与安全提供参考。Electronic tongue(e-tongue)is a taste fingerprint analysis technology that simulates human taste system.Due to its advantages of fast,convenient,efficient and objective,it has been widely used to assess food quality.This paper briefly introduces the basic principle,sensor types and common pattern recognition methods of e-tongue,reviews the research progress in the application of etongue in alcoholic beverage industry,and prospects the future research direction of e-tongue technology,so as to provide reference for the rapid detection of the quality and safety of alcoholic beverages.

关 键 词：电子舌 传感器 模式识别 酒精饮料 质量 

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