摘要
以课题组研制开发的智舌与智鼻为基础,以不同品牌的椰汁为对象,以主成分分析、三维DI3值以及DP值为主要评价指标,考察了智舌、智鼻在椰汁整体品质评价中的应用潜力。研究结果显示,智舌、智鼻的主成分区分图能够较好的呈现不同品牌椰汁之间的整体质量品质差异性,DI3值分别为90.1%和84.9%,并且DP值的评价指标呈现了智舌与智鼻对椰汁整体品质评价的差异性。另外,研究还考察了智舌、智鼻的联用技术,结果显示,智舌、智鼻的联用能够稍稍提高椰汁整体品质差异性的区分能力。研究结果为电子舌、电子鼻的进一步应用提供理论与实践基础。
The research focuses on the ability of smartongue and smartnose for evaluation of the quality of coconut milk, which are developed by our work group. Six types of coconut milk from three manufactures are used to be analyzed. Principle component analysis is used as the data process method. DI 3 value and DP value are used as the evaluation indictors. The results show that the score plots of smartongue and smartnose can display difference of the quality from the different types of coconut milk. DI 3 value is 90.1%and DP value is 84.9%. Smartongue and smartnose indicate the different property of coconut milk by DP values. In addition , this paper also analyzes the combination data of smartongue and smartnose. The results show that smartongue-smatnose can just prove the valuation ability of quality of coconut milk a little. The result of this work can be available for the further application and theoretical research of electronic tongue and electronic nose.
出处
《食品研究与开发》
CAS
北大核心
2013年第24期24-28,共5页
Food Research and Development
基金
海口市重点科技计划项目(No.20110001)
关键词
智舌
智鼻
联用技术
椰汁
主成分分析
smartongue
smartnose
hyphenated techniques
coconut milk
