酒类鉴别的人工嗅觉技术研究  

Research on Artificial Olfactory Sensor Technology for Liquor Identification

作　　者：田先亮[1] 殷勇[1] 刘红俊[1] 

机构地区：[1]河南科技大学机电学院,河南洛阳471003

出　　处：《食品科学》2004年第2期29-32,共4页Food Science

基　　金：河南省自然科学基金资助项目(004061100);河南省教育厅自然基金资助项目

摘　　要：简述了人工嗅觉酒类鉴别系统的原理、结构。给出了气敏传感器阵列的组成方法,进行了气敏传感器温、湿度补偿。并运用主成分分析法和BP神经网络对试验结果进行了分析。鉴别实验研究表明,经温、湿度补偿后该系统不仅能鉴别不同香型的白酒,还能鉴别同一香型的白酒。Principle and construction of artificial olfactory sensor system have been briefed in this paper. The constitutingmethod of sensor array was provided. The effects of the environmental temperature and humidity on the gas sensors wereanalyzed and compensated. The results of experiment were analyzed by using the principal component analysis(PCA)and back-propagation network techniques.The research results of identification experiment indicated that with the compensation ofenvironmental temperature and humidity, the artificial olfactory system could recognize three different liquors precisely.

关 键 词：人工嗅觉系统 主成分分析法 神经网络 白酒 香型 鉴别仪器 

分 类 号：TS261.7[轻工技术与工程—发酵工程]