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Method for fusing characteristic parameters of electron nose response signals in tea leaf grade identification

A technology of response signal and fusion method, applied in the direction of material analysis, measuring devices, instruments, etc. through electromagnetic means, can solve the problem that the overall characteristic information of the response signal of the electronic nose cannot be fully represented

Inactive Publication Date: 2016-11-09
UNIV OF SCI & TECH BEIJING
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Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a method for fusing the characteristic parameters of the electronic nose response signal in tea grade identification, so as to solve the problem in the prior art that the characteristic parameters of the electronic nose response signal based on time domain extraction cannot fully represent the electronic Problems with global feature information of nasal response signals

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  • Method for fusing characteristic parameters of electron nose response signals in tea leaf grade identification
  • Method for fusing characteristic parameters of electron nose response signals in tea leaf grade identification
  • Method for fusing characteristic parameters of electron nose response signals in tea leaf grade identification

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Embodiment 1

[0055] like figure 1 As shown, the embodiment of the present invention provides a method for fusing the characteristic parameters of the electronic nose response signal in tea grade identification, including:

[0056] Step 101: Obtain the electronic nose response signal used to characterize the aroma characteristics of different grades of tea in the tea to be tested;

[0057] Step 102: Obtain the time-domain and frequency-domain characteristics of the electronic nose response signal according to the acquired response signal of the electronic nose;

[0058] Step 103: Fusion the acquired time-domain features and frequency-domain features, and use the fused features as feature information of the electronic nose response signal.

[0059] The characteristic parameter fusion method of the electronic nose response signal in tea grade identification described in the embodiment of the present invention is based on the obtained electronic nose response signal used to characterize the a...

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Abstract

The invention provides a method for fusing characteristic parameters of electron nose response signals in tea leaf grade identification. The method allows characteristic information of the electron nose response signals to be comprehensively characterized in order to improve the tea leaf grade recognition rate. The method comprises the following steps: acquiring electron nose response signals of tea leaves to be measured and used for characterizing the fragrance characteristics of tea leaves with different grades; acquiring the time domain characteristics and the frequency domain characteristics of the electron nose response signals according to the acquired electron nose response signals; and fusing the acquired time domain characteristics and the frequency domain characteristics, and using the fused characteristics as the characteristic information of the electron nose response signals. The method is suitable for the technical field of intelligent sensory analysis of foods.

Description

technical field [0001] The invention relates to the technical field of food intelligent sensory analysis, in particular to a method for fusing characteristic parameters of electronic nose response signals in tea grade identification. Background technique [0002] In recent years, my country is a big country in tea production and trade, and the substantial increase in tea material wealth has provided a solid foundation for the development of Chinese tea culture. However, due to the lack of a mature regulatory system, the quality level of commodity tea in the market is chaotic, and the phenomenon of shoddy tea often occurs, which has brought adverse effects on tea trade, consumer rights and the development of the entire tea culture. influences. [0003] Food sensory science is a science that studies the structure, evolution and measurement of food sensory quality attributes. For a long time, the sensory testing of tea grades has basically been realized by means of artificial...

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Application Information

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IPC IPC(8): G01N27/00
CPCG01N27/00
Inventor 支瑞聪张德政
Owner UNIV OF SCI & TECH BEIJING
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