Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array.
Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array.
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DOI：
10.1016/j.foodchem.2012.11.124
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发表时间：
2013-06
期刊：
影响因子：
8.8
通讯作者：
Qin Ouyang;Jiewen Zhao;Quansheng Chen;Hao Lin
中科院分区：
文献类型：
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作者：
Qin Ouyang;Jiewen Zhao;Quansheng Chen;Hao Lin
提出了一种基于比色传感器阵列的新型人工嗅觉技术，用于根据不同标记年份对中国黄酒进行分类。该传感器阵列由9种卟啉或金属卟啉材料和6种pH指示剂组成。当传感器阵列暴露于米酒中几分钟后，通过区分传感器阵列暴露于样品头部气体前后的图像，获得每个样品的颜色变化曲线。从每种染料的颜色变化谱中提取RGB（即红、绿、蓝）颜色成分的值，并使用主成分分析（PCA）和线性判别分析（LDA）对其进行分析。与PCA相比，LDA获得了最佳的分类结果。该研究表明，基于比色传感器阵列的人工嗅觉技术在米酒质量评价中具有很大的应用潜力。
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.