Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array

被引：60

作者：

Ouyang, Qin ^{[1
]}

Zhao, Jiewen ^{[1
]}

Chen, Quansheng ^{[1
]}

Lin, Hao ^{[1
]}

机构：

[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

来源：

FOOD CHEMISTRY | 2013年 / 138卷 / 2-3期

基金：

中国博士后科学基金; 中国国家自然科学基金;

关键词：

Chinese rice wine; Artificial olfactory technique; Calorimetric sensor array; Principal component analysis (PCA); Linear discriminant analysis (LDA); NEAR-INFRARED SPECTROSCOPY; ELECTRONIC NOSE; AGING STATUS; IDENTIFICATION; RECOGNITION; PREDICTION; TONGUE; SUGARS; ACIDS;

D O I：

10.1016/j.foodchem.2012.11.124

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A novel artificial olfactory technique based on colorimetric sensor array was developed for the classification of Chinese rice wine according to different marked ages. The sensor array was composed of nine porphyrins or metalloporphyrins materials and six pH indicators. When the sensor array was exposed to rice wine for several minutes, a colour change profile for each sample was obtained by differentiating the image of sensor array before and after exposure to the head-gas of the sample. The values of RGB (i.e., red, green, and blue) colour components were extracted from each dye in colour change profiles, and they were analysed using principal component analysis (PCA) and linear discriminant analysis (LDA). In contrast to PCA, LDA obtained an optimum classification result. This research shows that the artificial olfactory technique based on colorimetric sensor array has a powerful potential in the quality evaluation of rice wine. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1320 / 1324

页数：5

共 29 条

[1] Instrumental testing of tea by combining the responses of electronic nose and tongue [J].