Study of the influence of evaporation temperature on liquors evaluation based on electronic nose

WANG Li-chuan; ZHANG Qin-yi; HUANG Wei

doi:10.13873/j.1000-97872011.07.034

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Study of the influence of evaporation temperature on liquors evaluation based on electronic nose

更新时间：2025-09-11

- Study of the influence of evaporation temperature on liquors evaluation based on electronic nose
- Vol. 30, Issue 7, Pages: 13-15(2011)
- 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.1000-97872011.07.034
  CLC： TP212
- Published：2011
- 稿件说明：
移动端阅览
[1]王立川,张覃轶,黄伟.蒸发温度对电子鼻白酒评价的影响研究[J].传感器与微系统,2011,30(07):13-15.

WANG Li-chuan, ZHANG Qin-yi, HUANG Wei. Study of the influence of evaporation temperature on liquors evaluation based on electronic nose[J]. 2011, 30(7): 13-15.
[1]王立川,张覃轶,黄伟.蒸发温度对电子鼻白酒评价的影响研究[J].传感器与微系统,2011,30(07):13-15. DOI： 10.13873/j.1000-97872011.07.034.

WANG Li-chuan, ZHANG Qin-yi, HUANG Wei. Study of the influence of evaporation temperature on liquors evaluation based on electronic nose[J]. 2011, 30(7): 13-15. DOI： 10.13873/j.1000-97872011.07.034.

摘要

采用气体传感器阵列对7种市售白酒进行了动态测量

并研究蒸发温度对白酒识别分类的影响。白酒样本分别在20

80℃蒸发后进行测量

在每个蒸发温度下结合主元分析（PCA）法

分析了传感器阵列信号与白酒的香型和酒精度特征之间的关系

以及所有白酒样本按蒸发温度划分的结果。结果表明:按香型和酒精度划分

60℃的分类结果最佳

对白酒样本进行适当蒸发

有助于提高电子鼻测量的聚类性能。

Abstract

Seven commercial liquors are dynamically measured by a gas sensor array.The influence of evaporation temperature on liquors identification and classification is studied.Liquor samples are respectively measured after being evaporated at 20

80℃.The relationships between the respondings of the sensor array and the aromatic types and percentages of alcohol of the liquors are analyzed by using principal component analysis（PCA） method at each evaporation temperature.The results of liquors classification are also analyzed at different evaporation temperatures.The best results of classification are obtained at 60℃.Appropriate evaporation can help to improve the clustering performance of measurement by electronic nose.

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references

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