权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

Development of Neuro-Intelligent Sensor and its application to quality control of whiskey aroma

神经智能传感器的研制及其在威士忌香气质量控制中的应用

基本信息

批准号：
02555087
负责人：
MORIZUMI Toyosaka
金额：
$ 6.91万
依托单位：
Tokyo Institute of Technology
依托单位国家：
日本
项目类别：
Grant-in-Aid for Developmental Scientific Research (B)
财政年份：
1990
资助国家：
日本
起止时间：
1990 至 1991
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-02555087/
关键词：
Odor sensor Neural network Pattern recognition Sensory test Whiskey Olfaction lipid Quality control におい化学センサ

项目摘要

An odor sensor was developed for the application of quality control of whiskey aroma in the present study. The output patterns from plural quartz-resonator sensors with partially overlapped specificity are rcoonized by an artificial neural network in this odor sensing system.It was indispensable to discriminate closely similar aromas of whisakeys in whiskey quality control, and an odor sensor would be quite promising for that discrimination. Therefore, the research was performed for the purpose of realizing the sensor with a high identification capability. In order to raise the capability, sorption membranes suitable for identifying whiskey aromas were selected, and the data variation was reduced by improving the measurement system.In the preliminary stage, the membranes were selected among stationary phase materials for gas chromatography and cellulosic ones using a statistical method. Later, several lipid membranes, which are the components of a biological cell, were added to the mem … More brane set.The measurement system was modified as follows. Stainless steel was adopted as the material of the sample flow system to reduce the adsorption on the internal wall. A mass-flow controller was introduced to control the air flow rate and keep the aromatic vapor supply to the sensor cell constant. A thermoregulator was used to stabilize the temperature of the sample bottles and sensors so that the vapor pressure and the sensor sensitivity could be kept constant. As a result of these system modifications, the data variations of the sensors were reduced to 0.3%. After the membrane selection and the system modification, the recognition probability of whiskey aroma, which were difficult to identify before this study, was raised to more than 90%.The prototype system for an industrial use was set at a whiskey manufacturer, and the recognition probability was found almost 90% when the whiskey identification was performed. The data necessary for developint the system furthermore is now being gathered. Less

本研究开发了一种用于威士忌香气质量控制的气味传感器。该气味传感系统采用人工神经网络识别具有部分重叠特异性的多个石英谐振器传感器的输出模式。在威士忌的质量控制中，区分威士忌的相似气味是必不可少的，而气味传感器将很有希望做到这一点。因此，为实现具有高识别能力的传感器而进行研究。为了提高检测能力，选择了适合于威士忌酒香气识别的吸附膜，并通过改进检测系统减少了数据的变化。在初始阶段，用统计方法从气相色谱固定相材料和纤维素固定相材料中选择膜。后来，一些脂质膜（生物细胞的组成部分）被添加到膜中。测量系统修改如下：样品流系统采用不锈钢材料，以减少内壁吸附。引入质量流量控制器控制空气流量，保证芳香蒸汽供给传感器单元恒定。温度调节器用于稳定样品瓶和传感器的温度，使蒸汽压和传感器灵敏度保持恒定。由于这些系统的修改，传感器的数据变化减少到0.3%。经过膜选择和系统改造，将本研究之前难以识别的威士忌香气的识别概率提高到90%以上。工业用途的原型系统设置在威士忌制造商，当进行威士忌识别时，发现识别概率接近90%。目前正在收集进一步发展该系统所需的数据。少