Fusion of three sensory modalities for the multimodal characterization of red wines
Fusion of three sensory modalities for the multimodal characterization of red wines
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DOI：
10.1109/jsen.2004.824236
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发表时间：
2004-06-01
影响因子：
4.3
通讯作者：
de Saja, JA
中科院分区：
文献类型：
--
作者：
Rodríguez-Méndez, ML;Arrieta, AA;de Saja, JA
这项工作代表了第一次尝试开发一种感官系统，专门设计用于表征葡萄酒，它结合了三种感官形式：一个阵列的气体传感器，一个阵列的电化学液体传感器，和一个光学系统来测量颜色的CIElab坐标。这种新的分析工具被称为“电子面板”，不仅包括传感器，还包括硬件（注入系统和电子设备）和融合来自三个模块的信息所需的软件。三种感官形式（挥发物，液体和颜色）中的每一种都分别进行了设计，测试和优化。该系统的识别能力进行了评估，由6个红色的西班牙葡萄酒使用相同的葡萄品种（普兰尼洛），但不同的地理起源和老化阶段的数据库。来自每个模块的传感器信号已被组合并使用模式识别技术进行分析。这项工作的结果表明，系统的歧视能力显着提高时，从每个模块的信号相结合，形成一个多模态特征向量。
This work represents the first attempt to develop a sensory system, specifically designed for the characterization of wines, which combines three sensory modalities: an array of gas sensors, an array of electrochemical liquid sensors, and an optical system to measure color by means of CIElab coordinates. This new analytical tool, that has been called "electronic panel," includes not only sensors, but also hardware (injection system and electronics) and the software necessary for fusing information from the three modules. Each of the three sensory modalities (volatiles, liquids, and color) has been designed, tested, and optimized separately. The discrimination capabilities of the system have been evaluated on a database consisting of six red Spanish wines prepared using the same variety of grape (tempranillo) but differing in their geographic origins and aging stages. Sensor signals from each module have been combined and analyzed using pattern recognition techniques. The results of this work show that the discrimination capabilities of the system are significantly improved when signals from each module are combined to form a multimodal feature vector.