摘要
利用自主研发的便携式食品气味嗅觉可视检测仪对3种食醋进行了分析,并在实验过程中对传感器制作和图像信号采集进行了优化。结果表明,相机获取图像的整体稳定性优于扫描仪,溶剂挥发时间为15 min时,传感器最为稳定,且与食醋反应可获取最佳响应信号差值;对传感器获取3种食醋挥发气体的响应信号进行主成分分析,再通过线性模型判别,发现独立食醋样本的识别率达到100%。
A portable artificial olfaction system based on visualization sensor array was employed to characterize the flavor from three kinds of vinegar. Optimal experimental process was conducted in visualization sensor fabrication and image collection. The result showed that the stability of image gained by camera was better than scanner＇ s. When volatilization time was set at 15 min, the stable images could be obtained, as well as the reaction between the sensor array and the vinegar achieved its maximum response value. The data was analyzed with statistical and chemometric methods, including principal component analysis and linear diseriminant analysis. The recognition rate was up to 100%.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2013年第10期188-192,共5页
Transactions of the Chinese Society for Agricultural Machinery
基金
江苏省自然科学基金资助项目(SBK201241449)
全国优秀博士学位论文基金资助项目(200968)
教育部新世纪人才资助项目(2011)
关键词
食醋
嗅觉可视传感器
气味
线性判别分析
主成分分析
Vinegar
Olfaction visualization sensor
Flavor
Linear discriminant analysis
Principalcomponent analysis
