New approach to vinegar identification based on electronic nose

ZHANG Qin-yi; HU Wei; YE Wei-ping; SUN Wei; JIANG Li; XU Hai-wei

doi:10.13873/j.1000-97872008.06.022

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New approach to vinegar identification based on electronic nose

更新时间：2025-09-11

- New approach to vinegar identification based on electronic nose
- Issue 6, Pages: 18-20+23(2008)
- 作者机构：
  
  武汉理工大学材料科学与工程学院
- 作者简介：
- 基金信息：
- DOI：10.13873/j.1000-97872008.06.022
  CLC： TP212
- Published：2008
- 稿件说明：
移动端阅览
[1]张覃轶,胡伟,叶卫平,孙伟,姜栎,徐海维.一种基于电子鼻的食醋识别新方法[J].传感器与微系统,2008(06):18-20+23.

ZHANG Qin-yi, HU Wei, YE Wei-ping, et al. New approach to vinegar identification based on electronic nose[J]. 2008, (6): 18-20+23.
[1]张覃轶,胡伟,叶卫平,孙伟,姜栎,徐海维.一种基于电子鼻的食醋识别新方法[J].传感器与微系统,2008(06):18-20+23. DOI： 10.13873/j.1000-97872008.06.022.

ZHANG Qin-yi, HU Wei, YE Wei-ping, et al. New approach to vinegar identification based on electronic nose[J]. 2008, (6): 18-20+23. DOI： 10.13873/j.1000-97872008.06.022.

摘要

采用6只掺杂纳米ZnO厚膜传感器构成的电子鼻对15种商业食醋进行了测量

采用主元分析法（PCA）对电子鼻信号与食醋种类、配料、发酵方式和产地之间的关系进行了分析

电子鼻信号在上述食醋特征上表现出很强的聚类特性。针对上述特征

结合人工神经网络（ANN）、K近邻法（KNN）对15种食醋进行了识别

识别率为98.3%。研究表明:采用特征识别的电子鼻具有良好的灵活性和强健性。

Abstract

Fifteen commercial Chinese vinegars are studied by an electronic nose containing six doped nano ZnO thick-film gas sensors.The relationships between the signal of electronic nose and the kinds

raw materials

fermentation method and origin of the vinegars are analyzed by principal component analysis（PCA） algorithm.The signal of electronic nose presents dustering characteristics according to above characteristics.Artificial neural network（ANN） incorporating with K nearest neighbors（KNN） is used to perform the identification of 15kinds of vimegar.The identification accuracy of the vinegars is 98.3%.It is proved that electronic nose used the characteristics for vinegars identification is flexible and robust.

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references

电子鼻技术在食醋识别中的应用 [J]. 张顺平,张覃轶,李登峰,柏自奎,谢长生. 传感技术学报 . 2006(01)

电子鼻模式识别算法的比较研究 [J]. 张覃轶,谢长生,阳浩,王林,张顺平. 传感技术学报 . 2005(03)

山西老陈醋香气成分分析 [J]. 李丽,路海峰,梁丽绒,吕利华,赵良启. 山西大学学报(自然科学版) . 2005(02)

食醋生产企业如何迎接市场准入制度审查 [J]. 吴定. 中国调味品 . 2003(10)

Application of a wavelet-based algorithm on HS-SPME/GC signals for the classification of balsamic vinegars [J] . Marina Cocchi,Caterina Durante,Giorgia Foca,Daniela Manzini,Andrea Marchetti,Alessandro Ulrici. Chemometrics and Intelligent Laboratory Systems . 2004 (2)

Wine vinegar: technology, authenticity and quality evaluation [J] . Trends in Food Science & Technology . 2002 (1)

Chemometric analysis and volatile compounds of traditional balsamic vinegars from Modena [J] . Antonella Del Signore. Journal of Food Engineering . 2001 (2)

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