期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

智舌在泡椒汁中的应用研究 被引量：5

Research on the Application of Smartongue in Pickled Pepper Sauce
下载PDF
导出
摘要 利用智舌对泡椒汁不同的配方进行主成分分析。采用铂电极、金电极、钯电极、钨电极、钛电极和银电极组成的传感器阵列,在1Hz脉冲频率下进行检测,并采用主成分分析进行数据分析。结果显示,智舌能对不同配方的泡椒汁有很好的识别和区分。 Smartongue is used for the different formulations of pickled pepper sauce to conduct princi- pal component analysis. Platinum, gold, palladium, tungsten, titanium and silver electrodes as sensor array are used in this experiment and detected at frequency of 1 Hz, Principal Component Analysis is used to analyze the experiment data. The results show that smartongue could well discriminate the different formulations of pickled pepper sauce.
作者 周晓燕 陈巧 朱文政
机构地区 扬州大学旅游烹饪学院
出处 《中国调味品》 CAS 北大核心 2013年第1期58-59,72,共3页 China Condiment
关键词 智舌 泡椒汁 主成分分析 smartongue pickled pepper sauce Principal Component Analysis
分类号 TS203 [轻工技术与工程—食品科学]
  • 相关文献

参考文献7

  • 1Tian S Y, Deng S P, Ding C H, et al. Discrimination of red wine age using voltammetrie electronic tongue based on multifrequency large -amplitude pulse voltammetry and pat-tern recognition Method [J]. Sensors and Materials,2007, 19(5):287-298.
  • 2Tian S Y, Deng S P, Chen Z X. Multifrequency large amplitude pulse voltammetry: A novel electrochemical method for electronic tongue[J]. Sensors and Actuators B, 2007, 123:1049 -1056.
  • 3张素平,田师一,邓少平.智舌对基本味物质辨识能力的实验研究[J].中国食品学报,2009,9(5):111-116. 被引量：9
  • 4Rudnitskaya A, Delgadillo I, Legin A, et al. Prediction of the Port wine age using an electronic tongue[J]. Chemometrics and Intelligent Laboratory Systems, 2006.
  • 5Quansheng Chen, Jiewen Zhao, Saritporn Vittayapadung. Identification of the green tea grade level using electronic tongue and pattern recognition[J]. Food Research International, 2008,41(5) : 500-504.
  • 6Winquist F, Bjorklund R, Krantz-R ulcker C, et al. An electronic tongue in the dairy industry[J]. Sensors and Actuators B, 2005,111-112 : 299-304.
  • 7王茹,田师一,邓少平.智舌在白酒区分辨识中的应用研究[J].酿酒科技,2008(11):54-56. 被引量：15

二级参考文献19

  • 1李华,袁春龙,张艳芳.不同品酒员对几种味觉、嗅觉物质的敏感性分析[J].西北农林科技大学学报（自然科学版）,2005,33(1):103-107. 被引量：6
  • 2田师一,邓少平.多频脉冲电子舌对酒类品种区分与辨识[J].酿酒科技,2006(11):24-26. 被引量：32
  • 3Quansheng Chen, Jiewen Zhao, Saritporn Vittayapadung. Identification of the green tea grade level using electronic tongue and pattern recognition[J]. Food Research International, 2008, 41(5): 500-504.
  • 4Legin A., Kirsanov D., Rudnitskaya A., et al. Multicomponent analysis of fermentation growth media using the electronic tongue (ET)[J]. Talanta, 2004, 64 : 766-772.
  • 5Soderstr?m C., Winquist F., Krantz-Ru lcker C.. Recognition of six microbial species with an electronic tongue[J].Sensors and Actuators B, 2003, 89:248-255.
  • 6Rudnitskaya A., Delgadillo I., Legin A., et al. Prediction of the Port wine age using an electronic tongue[J]. Chemometries and Intelligent Laboratory Systems, 2006.
  • 7Winquist F., Bjorklund R., Krantz-R ulcker C., et al. An electronic tongue in the dairy industry[J]. Sensors and Actuators B, 2005, 111-112: 299-304.
  • 8Shi-Yi Tian, Shao-Ping Deng, Zhong-Xiu Chen. Multifrequency large amplitude pulse voltammetry: A novel electrochemical method for electronic tongue[J]. Sensors and Actuators 2006, 123 : 1049-1056.
  • 9Shi-Yi Tian, Shao-Ping Deng, Chun-Hui Ding, et al. Discrimination of Red Wine Age Using Voltammetric Electronic Tongue Based on Multifrequency Large-Amplitude Voltammetry And Pattern Recognition Method[J]. Sensors and Materials 2007, 19, (5): 287-298.
  • 10Majumdar S, Adhikari B. Polyvinyl alcohol: A taste sensing material [J]. Sensors and Actuators B, 2006, (114):747- 755.

共引文献20

同被引文献82

引证文献5

二级引证文献40

中国调味品
2013年 第1期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部