采用电子舌对不同品种酒花酿造葡萄酒滋味的分析

Analysis of the Taste of Different Kinds of Hops by Electronic Tongue

采用电子舌味觉指纹系统对6个品种(捷克萨兹、哈拉道、法格、西姆科、西楚、卡斯卡特)的5个梯度剂量(0g/L、0.5g/L、0.8g/L、1.0g/L、1.3g/L)的酒花所酿造的葡萄酒进行口感检测,对所得传感器响应信号进行主成分分析(PCA)和判别因子分析(DFA),得到不同种类及添加量酒花酿造的葡萄酒风味分析。结果表明,通过采集各样品传感器信息,电子舌能够灵敏地检测到各酒样的滋味差异。对于同一酒花的不同添加量及不同酒花相同添加量的葡萄酒样品,电子舌的响应信号均有明显区别。主成分分析法和判别因子分析法均能区分不同酒花所酿造的葡萄酒。

The electronic tongue taste fingerprint system was used to detect the taste of wine brewed from six varieties of hops(Czech Sartz,Haradaw,Farg,Simco,Xichu and Kaskat)and five gradient doses(0 g/L,0.5 g/L,0.8 g/L,1.0 g/L and 1.3 g/L),and the main components of the response signals of the sensors were detected.PCA and DFA were used to analyze the flavor of wine brewed with different kinds and additions of hops.The results showed that the electronic tongue could sensitively detect the taste difference of each wine sample by collecting the sensor information of each sample.The response signals of electronic tongue were significantly different for the wine samples of the same hop with different hop addition and different hops with the same hop addition.Both principal component analysis and discriminant factor analysis can distinguish wines brewed by different hops.