A method for identifying the aroma type of liquor using electronic tongue system

Abstract

The invention relates to a method for identifying a white spirit flavor type by using an electronic tongue system. The method comprises the following steps that firstly, the electronic tongue system is established, wherein the electronic tongue system comprises an array sensor and a detection system; then white spirit array difference diagrams of known flavor types are obtained by the electronic tongue system, wherein the white spirit array difference diagrams of white spirit with the same flavor type are used as a white spirit standard flavor type database; and finally a detection array difference diagram of a white spirit sample to be detected is obtained by the electronic tongue system and one array difference diagram matched with the array difference diagram of the white spirit sample to be detected is found so that the flavor type of the white spirit sample to be detected is as the same as that of a standard sample corresponding to the matched array difference diagram. According to the method for identifying the white spirit flavor type by using the electronic tongue system, the change of colors of the array sensor can be directly observed; the array difference diagrams only need to be compared in the detection process and the detection is simple, convenient and rapid; furthermore, components of selected sensing substances are common chemical substances and the cost is very low.

Description

technical field [0001] The invention relates to a method for identifying the aroma type of liquor, in particular to a method for identifying the aroma type of liquor by using an electronic tongue system. Background technique [0002] Liquor is one of the world's six major distilled spirits with a history of more than two thousand years. The content and proportion of the main aroma components in liquor constitute the different styles of various aroma liquors. At present, according to the difference in the flavor of liquor, liquor can be divided into Luzhou-flavor type, Maotai-flavor type, Fen-flavor type, Phoenix-flavor type, Rice-flavor type, Medicinal-flavor type, Laobaigan-flavor type, Soy-flavor type, Special-flavor type, and both-flavor type wait. The traditional method of liquor testing is to be evaluated by sommeliers. This method mainly relies on the sharp taste of the sommelier, but the reliability of the method is easily affected by the physical condition and spir...

AI Technical Summary

Problems solved by technology

[0003] Most of the currently reported visual array sensors are bionic sensor chips with broad-spectrum response properties, and the qualitative and quantitative identification of specific components can be realized through the different degrees of spectral changes after the sensitive unit reacts with the sample to be tested, although its applicability wide, but the lack of specificity and specificity leads to its susceptibility to various interference factors in actual detection

In addition, since the screening of sensitive materials mainly relies on large-scale instruments such as ultraviolet spectrophotometers and fluorescence spectrophotometers, the test cost is increased and the practicability of the screened materials is also affected.

In terms of liquor detection, although different liquor samples can be distinguished, it is only an overall response to the volatile aroma components in liquor, and cannot reflect the unique main components of different flavor liquors, and cannot realize personalized and specific identification, or It needs to be used in conjunction with large instruments, and real-time and on-site analysis cannot be realized

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