基于粗集理论的白酒香型识别——低分子有机酸、酯识别法

A liquor flavor recognition method based on rough set theory: organic acids with low molecular weight and lipid recognition method

提出了将粗集理论应用于白酒香型识别的方法。用粗集理论方法对各香型白酒低分子有机酸、酯含量进行分析,约去对决定白酒香型不必要的成分(属性约简)和必要成分中不必要的成分值(规则约简),得到决定白酒香型的一种最简成分和成分值的表达方式,用较少的数据就可以确定白酒的香型。

A liquor flavor recognition method based on rough set theory was intorduced in this paper. Several low-molecular-weight organic acids and ester contents were analysed. Those components which are unnecessary to decide liquor flavor （Attribution Reduction） and those components＇ values which are unnecessary to decide liquor flavor in the necessary components （Rules Reduction） were removed. Finally, an expression containing simplest components and a simplest components＇ value was obtained, which could be used to decide liquor flavor with less data.