利用色敏型嗅觉传感器技术区别不同国家的红茶
详细信息 查看官网全文
- 英文论文题名：Classification of black tea from different counties using colorimetric olfactory sensor technology
- 论文作者：欧阳琴 ; 陈全胜 ; 郭志明 ; 刘妍 ; 李欢欢 ; 赵杰文
- 英文论文作者：Ouyang Qin ; Chen Quansheng ; Guo Zhiming ; Zhao Jiewen ; Liu Yan ; School of Food and Biological Engineering ; Jiangsu University
- 年：2016
- 作者机构：江苏大学食品与生物工程学院;
- 论文关键词：红茶 ; 嗅觉传感器 ; 主成分分析 ; 判别分析
- 英文论文关键词：black tea ; olfactory sensor ; principal component analysis ; fisher linear discriminant analysis
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS272.52
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：117k
- 原文格式：O
- 会议级别：全国
摘要
香气是评价红茶品质指标的关键因素之一,但是目前主要以人工感官审评为主。人工感官审评对于审评人员要求高,并且存在主观因素强、易疲劳等缺点。嗅觉传感器技术可以模拟人类嗅觉器官,实现对红茶香气品质评价。研究尝试应用色敏型嗅觉传感器技术对不同国家的红茶样本进行分类鉴别。首先,针对红茶香气特征,构建一个色敏型嗅觉传感器阵列。然后,以色敏型嗅觉传感器与红茶挥发性香气物质反应前后的差值图像作为红茶的特征图像,并提取特征图像中各显色剂的RGB值作为特征值。采用标准化对特征数据进行预处理,再采用主成分分析(PCA)、Fisher判别分析对不同国家红茶样本进行分类鉴别。结果表明,PCA和Fisher判别分析对不同国家的红茶样本区分结果理想,Fiher判别分析法的正确识别率为87.7%。研究表明,色敏型嗅觉传感器技术结合合适的化学计量学方法可以评价不同品质的红茶。
Aroma is one of the key factors to evaluate the quality of black tea,and it is mainly evaluated by human panel analysis.However,the human panel analysis requires the experts with rich experience,and is very subjective and fatigable.Olfactory sensor technology can mimic human's olfactory,and can evaluate the aroma quality of black tea.This work attempted to classify black tea samples from different counties using colorimetric olfactory sensor technology.First,the colorimetric olfactory sensor array was established according to aroma characteristics of black tea samples.Then,when the olfactory sensor array was exposed to infusion of black tea samples for several minutes,a color 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) color components were extracted from each dye in color change profiles.Data were preprocessed by Z-score,and they were analyzed using principal component analysis(PCA) and Fisher linear discriminant analysis.PCA and Fisher linear discriminant analysis obtained good classification results,and Fisher linear discriminant analysis was with the correct recognition rate of 87.7%.It could be concluded that the developed novel and portable colorimetric olfactory sensor system combined with chemometrics methods can be used in the estimation of black tea quality.
Aroma is one of the key factors to evaluate the quality of black tea,and it is mainly evaluated by human panel analysis.However,the human panel analysis requires the experts with rich experience,and is very subjective and fatigable.Olfactory sensor technology can mimic human's olfactory,and can evaluate the aroma quality of black tea.This work attempted to classify black tea samples from different counties using colorimetric olfactory sensor technology.First,the colorimetric olfactory sensor array was established according to aroma characteristics of black tea samples.Then,when the olfactory sensor array was exposed to infusion of black tea samples for several minutes,a color 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) color components were extracted from each dye in color change profiles.Data were preprocessed by Z-score,and they were analyzed using principal component analysis(PCA) and Fisher linear discriminant analysis.PCA and Fisher linear discriminant analysis obtained good classification results,and Fisher linear discriminant analysis was with the correct recognition rate of 87.7%.It could be concluded that the developed novel and portable colorimetric olfactory sensor system combined with chemometrics methods can be used in the estimation of black tea quality.
引文