基于味觉分析系统鉴别干邑白兰地真假的应用初探
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摘要
目的运用味觉分析系统分析评价干邑白兰地滋味指标,结合多元统计方法,研究该系统在鉴别真假干邑白兰地方面的应用。方法选择具有市场流通代表性的轩尼诗XO干邑白兰地作为研究样品,将样品用水按1:2(V:V)稀释后,采用味觉分析系统SA402B进行检测,运用SPSS 22.0,对酸味、苦味、涩味、苦回味、涩回味、丰富性、咸味和鲜味8种味觉信号进行主成分分析(principal component analysis, PCA)和判别分析,并模拟识别未知样品,考察方法对干邑白兰地真假鉴别的应用效果。结果 PCA图显示真假样品能够明显区分,主成分1(PCA1)贡献率为68.187%,主成分2(PCA2)贡献率为26.189%,两大主成分累积贡献率达到94.377%,能够较全面反应样品滋味特征;依据判别分析模拟识别6批次未知样品,所有未知样品被正确识别。结论利用味觉分析系统能够简单方便分析轩尼诗XO干邑白兰地滋味信息,结合多元统计分析样品味觉指标,能够较好区分真假样品,可以为干邑白兰地的真假鉴别提供一种新途径。
Objective To evaluate the taste index of Cognac by using the taste analysis system, and to study the application of the system in the identification of true and false Cognac by combining the multivariate statistical method. Methods Hennessy XO. Cognac samples with the representative of the market circulation were chose as the research samples, The samples were diluted with water 1:2(V:V) and detected by the taste analysis system SA402B. Principal component analysis(PCA) and discriminant analysis were performed on 8 kinds of taste signals of sourness, bitterness, astringency, bitterness, aftertaste, richness, salty taste and umami taste by using SPSS 22.0, and simulated to identify the unknown samples, inspection method of Cognac and application effect of true and false identification. Results The PCA diagram showed that the true and false samples could be clearly distinguished. The contribution rates of PCA1 and PCA2 were 68.187% and 26.189%, respectively. Totally 6 batches of unknown samples were identified by discriminant analysis simulation, and all unknown samples were correctly identified.Conclusion The use of the taste analysis system can be simple and convenient to analyze Hennessy XO Cognac taste information, and can better distinguish the true and false samples combining with the multivariate statistical analysis of sample taste index, which can provide a new way for the true and false Cognac identification.
Objective To evaluate the taste index of Cognac by using the taste analysis system, and to study the application of the system in the identification of true and false Cognac by combining the multivariate statistical method. Methods Hennessy XO. Cognac samples with the representative of the market circulation were chose as the research samples, The samples were diluted with water 1:2(V:V) and detected by the taste analysis system SA402B. Principal component analysis(PCA) and discriminant analysis were performed on 8 kinds of taste signals of sourness, bitterness, astringency, bitterness, aftertaste, richness, salty taste and umami taste by using SPSS 22.0, and simulated to identify the unknown samples, inspection method of Cognac and application effect of true and false identification. Results The PCA diagram showed that the true and false samples could be clearly distinguished. The contribution rates of PCA1 and PCA2 were 68.187% and 26.189%, respectively. Totally 6 batches of unknown samples were identified by discriminant analysis simulation, and all unknown samples were correctly identified.Conclusion The use of the taste analysis system can be simple and convenient to analyze Hennessy XO Cognac taste information, and can better distinguish the true and false samples combining with the multivariate statistical analysis of sample taste index, which can provide a new way for the true and false Cognac identification.
引文
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[18]Hong M.Quality detection of soybean oil with voltammetric electronic tongue[C].Information Engineering Research Institute,USA.Proceedings of 2013 International Conference on Sport Material,Modelling and Simulation(ICSMMS 2013),2013:6.
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[21]李腾宇.红糖醋发酵过程品质分析与电子舌在发酵过程的监控[D].杨凌:西北农林科技大学,2018.Li TY.Quality analysis of red sweet and sour fermentation process and monitoring of electronic tongue in the fermentation process[D].Yangling:Northwest A&F University,2018.
[22]范佳利,韩剑众,田师一,等.电子鼻和电子舌在乳制品品质及货架期监控中的应用研究[J].食品工业科技,2009,30(11):343-346.Fan JL,Han JZ,Tian SY,et al.Application of electronic nose and electronic tongue in quality and shelf life monitoring of dairy products[J].Sci Technol Food Ind,2009,30(11):343-346.
[23]刘佳,黄淑霞,余俊红,等.基于电子舌技术的啤酒口感评价及其滋味信息与化学成分的相关性分析[J/OL].食品与发酵工业,1-8[2019-03-12].https://doi.org/10.13995/j.cnki.11-1802/ts.017959.Liu J,Huang SX,Yu JH,et al.Based on the technology of electronic tongue evaluation of beer flavor and taste of the correlation between information and chemical composition analysis[J/OL].Food Ferment Ind,1-8[2019-03-12].https://doi.org/10.13995/j.cnki.11-1802/ts.017959.
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[26]巴特尔达赖,王锡昌,吴娜,等.电子舌技术在真假伊力老陈酒鉴别中的应用[J].食品工业科技,2017,38(9):290-293.Bartels DL,Wang XC,Wu N,et al.Application of electronic tongue technology in the identification of true and false yili lao-chen wine[J].Sci Technol Food Ind,2017,38(9):290-293.
[27]田婷,邱树毅,文聆吉,等.电子舌在不同轮次酱香型白酒区分识别中的应用[J].中国酿造,2016,35(12):145-148.Tian T,Qiu SY,Wen LJ,et al.Application of electronic tongue in different rounds of maotai-flavor liquor[J].China Brew,2016,35(12):145-148.
[28]马秀麟,姚自明,邬彤,等.数据分析方法及应用[M].北京:人民邮电出版社,2015.Ma XL,Yao ZM,Wu T,et al.Data analysis method and application[M].Beijing:Posts and Telecommunications Press,2015.
[29]王琦,王祖明,王华,等.葡萄酒二级品酒师[M].北京:中国酿酒工业协会,2010.Wang Q,Wang ZM,Wang H,et al.Wine taster II[M].Beijing:China Wine Industry Association,2010.
[2]高云,汪廷彩,张静,等.真假干邑白兰地的鉴定研究进展[J].食品安全质量检测学报,2018,9(12):2881-2886.Gao Y,Wang TC,Zhang J,et al.Progress in the identification of true and false cognac[J].J food Saf Qual,2008,9(12):2881-2886.
[3]高云.基于气、液相色谱技术的干邑白兰地真伪鉴定方法研究[D].广州:华南理工大学,2018.Gao Y.Study on the identification method of cognac based on gas and liquid chromatography[D].Guangzhou:South China University of Technology,2018.
[4]孙文佳,蓝颖凡.气相色谱指纹法鉴别法国干邑白兰地[J].酿酒科技,2016,(7):128-129,133.Sun WJ,LanYF.Identification of French cognac by gas chromatography fingerprint method[J].Liqure-Mak Sci Technol,2016,(7):128-129,133.
[5]牛丽丹.快速准确检测白兰地中醛类及高级醇类方法研究[J].食品与发酵科技,2016,52(1):76-77.Niu LD.Rapid and accurate detection of aldehydes and higher alcohols in brandy[J].Food Ferment Technol,2016,52(1):76-77.
[6]高云,朱文亮,季玲玲,等.基于白兰地中10种芳香烃类化合物的真假酒鉴定方法研究[J].酿酒,2017,44(6):27-33.Gao Y,Zhu WL,Ji LL,et al.Study on the identification method of true and false wine based on 10 aromatic hydrocarbon compounds in brandy[J].Liqure Mak,2017,44(6):27-33.
[7]刘晓嘉,刘晓琳,曾玩娴.高效液相色谱法同时测定白兰地8种陈酿香气成分[J].酿酒,2017,44(2):64-66.Liu XJ,Liu XL,Zeng WX.Simultaneous determination of 8 kinds of brandy aroma components by HPLC[J].Liqure Mak,2017,44(2):64-66.
[8]刘嘉飞.白兰地中芥子醛、松柏醛的测定[J].酿酒,2013,40(2):98-99.Liu JF.Determination of mustard aldehyde and coniferous aldehyde in brandy[J].Liqure Mak,2013,40(2):98-99.
[9]王治同,胥廷良,南海龙,等.超高压处理对山葡萄白兰地高级醇、总酸及总酯的影响[J].酿酒科技,2016,(11):34-36.Wang ZT,Xu TL,Nan HL,et al.Effects of ultrahigh pressure treatment on higher alcohols,total acids and total esters of mountain grape brandy[J].Liqure-Mak Sci Technol,2016,(11):34-36.
[10]林永瀚,曾玩娴,陈晓敏,等.基于磷含量的白兰地真假鉴别[J].食品安全导刊,2016,(21):75.Lin YH,Zeng WX,Chen XM,et al.Identification of true and false brandy based on phosphorus content[J].China Food Saf Magaz,2016,(21):75.
[11]程涛.果酒与白兰地稳定同位素特征及其应用研究[D].天津:天津科技大学,2015.Cheng T.Stable isotope characteristics and application of fruit wine and brandy[D].Tianjin:Tianjin University of Science and Technology,2015.
[12]Yuri V,Andrey L,Alisa R.Electronic tongues and their analytical application[J].Anal Bioanal Chem,2002,373(3):136-146.
[13]于亚萍,赵辉,杨仁杰,等.伏安型电子舌对不同种类绿茶的辨识[J].食品工业,2018,39(11):209-213.Yu YP,Zhao H,Yang RJ,et al.Identification of different types of green tea by voltammetric electronic tongue[J].Food Ind,2008,39(11):209-213.
[14]徐琳.基于电子鼻和电子舌辨别检测散养/笼养鸡蛋的研究[C].中国食品科学技术学会.中国食品科学技术学会第十五届年会论文摘要集,2018:1.Xu L.Research on the discrimination and detection of free-range/cage eggs based on electronic nose and electronic tongue[C].Chinese Institute of Food Sci and Technol.Abstract Collection of Papers of the 15th Annual Meeting of the Chinese Society of Food Sci and Technol,2018,1.
[15]韩慧,王志强,李彩虹,等.基于电子舌的掺假羊奶快速定量预测模型[J].食品与机械,2018,34(12):53-56.Han H,Wang ZQ,Li CH,et al.Fast quantitative prediction model of adulterated goat milk based on electronic tongue[J].Food Mach,2018,34(12):53-56.
[16]Hong M.Voltammetric electronic tongue for detection of cooked eggs[C].Information Engineering Research Institute,USA.Proceedings of 2012International Conference on Intelligent Control and Information Processing(ICIP 2012)Volume 29,2012:5.
[17]韩方凯,黄星奕,穆丽君,等.基于电子舌技术的鱼新鲜度定性、定量分析[J].现代食品科技,2014,30(7):247-251,267.Han FK,Huang XY,Mu LJ,et al.Qualitative and quantitative analysis of fish freshness based on electronic tongue technology[J].Mod Food Sci Technol,2014,30(7):247-251,267.
[18]Hong M.Quality detection of soybean oil with voltammetric electronic tongue[C].Information Engineering Research Institute,USA.Proceedings of 2013 International Conference on Sport Material,Modelling and Simulation(ICSMMS 2013),2013:6.
[19]Shirong A.Evaluation of taste quality in green tea infusion using electronic tongue combined with LS-SVM[C].Intelligent Information Technology Application Association.Advanced Measurement and Test(AMT 2011 Part 3),2011:5.
[20]Rivka WB.Stevia rebaudiana antioxidant properties and taste analysis by electronic tongue[C].World High Technology Society(WHTS).The 5th World Agriculture Congress 2017&the 6th World Food and Nutrition Congress 2017,2017:1.
[21]李腾宇.红糖醋发酵过程品质分析与电子舌在发酵过程的监控[D].杨凌:西北农林科技大学,2018.Li TY.Quality analysis of red sweet and sour fermentation process and monitoring of electronic tongue in the fermentation process[D].Yangling:Northwest A&F University,2018.
[22]范佳利,韩剑众,田师一,等.电子鼻和电子舌在乳制品品质及货架期监控中的应用研究[J].食品工业科技,2009,30(11):343-346.Fan JL,Han JZ,Tian SY,et al.Application of electronic nose and electronic tongue in quality and shelf life monitoring of dairy products[J].Sci Technol Food Ind,2009,30(11):343-346.
[23]刘佳,黄淑霞,余俊红,等.基于电子舌技术的啤酒口感评价及其滋味信息与化学成分的相关性分析[J/OL].食品与发酵工业,1-8[2019-03-12].https://doi.org/10.13995/j.cnki.11-1802/ts.017959.Liu J,Huang SX,Yu JH,et al.Based on the technology of electronic tongue evaluation of beer flavor and taste of the correlation between information and chemical composition analysis[J/OL].Food Ferment Ind,1-8[2019-03-12].https://doi.org/10.13995/j.cnki.11-1802/ts.017959.
[24]周牡艳,陈扉然,吴小华,等.应用电子舌技术测定绍兴黄酒风味成分[J].酿酒科技,2013,(3):58-60.Zhou MY,Chen FR,Wu XH,et al.determination of flavor components in shaoxing yellow rice wine by electronic tongue technique[J].Liqure-Mak Sci Technol,2013,(3):58-60.
[25]邓莉.电子舌对不同类型酒味觉的辨识研究[J].中国酿造,2018,37(7):97-100.Deng L.Identification of different types of wine taste with electronic tongue[J].China Brew,2008,37(7):97-100.
[26]巴特尔达赖,王锡昌,吴娜,等.电子舌技术在真假伊力老陈酒鉴别中的应用[J].食品工业科技,2017,38(9):290-293.Bartels DL,Wang XC,Wu N,et al.Application of electronic tongue technology in the identification of true and false yili lao-chen wine[J].Sci Technol Food Ind,2017,38(9):290-293.
[27]田婷,邱树毅,文聆吉,等.电子舌在不同轮次酱香型白酒区分识别中的应用[J].中国酿造,2016,35(12):145-148.Tian T,Qiu SY,Wen LJ,et al.Application of electronic tongue in different rounds of maotai-flavor liquor[J].China Brew,2016,35(12):145-148.
[28]马秀麟,姚自明,邬彤,等.数据分析方法及应用[M].北京:人民邮电出版社,2015.Ma XL,Yao ZM,Wu T,et al.Data analysis method and application[M].Beijing:Posts and Telecommunications Press,2015.
[29]王琦,王祖明,王华,等.葡萄酒二级品酒师[M].北京:中国酿酒工业协会,2010.Wang Q,Wang ZM,Wang H,et al.Wine taster II[M].Beijing:China Wine Industry Association,2010.