CN103196954B - A kind of zhenjiang vinegar storage time discrimination method based on sense of smell and taste sensor information fusion - Google Patents
A kind of zhenjiang vinegar storage time discrimination method based on sense of smell and taste sensor information fusion Download PDFInfo
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Abstract
The invention discloses a kind of zhenjiang vinegar storage time discrimination method based on Multi-sensor Fusion.Concrete detection comprises the following steps: the aromatic vinegar representatively property sample choosing different storage time; Look quick type olfactory sensor (being fixed on the sensor array that hydrophobic membrane forms by 9 kinds of Porphyrin and its derivatives and 6 kinds of pH indicator) is utilized to obtain the odiferous information of sample; Multi-electrode taste sensor system (being made up of in conjunction with contrast electrode again four kinds of working electrodes such as gold electrode, platinum electrode, copper electrode, glass-carbon electrodes) is utilized to obtain the flavour information of sample; Then the two groups of Information data fusions will collected, set up the model of relevant information, can realize the discriminating (concrete steps and thinking are as Figure of abstract) to sample to be tested storage time.The present invention utilizes sense of smell and the discriminating of sense of taste multi-sensor fusion technology realization to different storage time aromatic vinegar, easy and simple to handle, quick, intelligent, message complementary sense, reliable results simultaneously.
Description
Technical field
The present invention relates to a kind of fast intelligent discrimination method of zhenjiang vinegar storage time of multi-sensor information fusion, namely utilize look quick type olfactory sensor and multi-electrode taste sensor information fusion technology to differentiate the storage time of zhenjiang vinegar.
Background technology
Aromatic vinegar is a kind of traditional condiment of China, and have unique fragrance and flavour, the content of different storage stage fragrance and flavour composition and change thereof directly can have influence on quality and the local flavor of aromatic vinegar.For the detection of aromatic vinegar quality, subjective appreciation conventional at present and physico-chemical analysis method all have respective limitation; Electronic Nose, electronic tongues technology were widely used in flavour of food products Quality Detection in recent years, but research is all adopt single-sensor technology to detect flavour of food products quality mostly, single detection means often can not describe an object all sidedly, and the limitation that this emphasis difference is brought must have influence on the precision and stability of testing result.In recent years, multi-sensor fusion technology obtains related application at food and agricultural products detection field.As authorized patent of invention " the quality of famous tea intelligent equipment based on multi-sensor data fusion evaluates method " (ZL200910232916.9) and open patent of invention " leaf vegetables blade pesticide residue detection device and method based on multi-sensor data fusion " (application number 201210265737.7), but literature search shows, current integration technology is all the Electronic Nose and the electronic tongue system that adopt comparatively perfect, they are all business-like universal instruments, and testing cost is high; Secondly, information fusion itself that is to say that different classes of sensing data simply superposes, and sensory judgments's behavior of the mankind differs greatly.
Summary of the invention
The invention provides a kind of zhenjiang vinegar storage time discrimination method based on Multi-sensor Fusion.For zhenjiang vinegar smell and flavor characteristics, build look quick type olfactory sensor and multi-electrode taste sensor system, obtain fragrance and the flavor characteristics information of zhenjiang vinegar respectively, line number of going forward side by side Data preprocess and characteristic variable are extracted, then olfactory characteristic variable and taste characteristics variable is extracted, a high-dimensional feature space is mapped to by unified approach, some dummy variables are taken out according to non-supervisory mode identification method, complete sense of smell and taste characteristics information fusion, build finally by suitable mode identification method and differentiate model based on Multi-information acquisition, what can realize different storage time aromatic vinegar is quick, intelligent differentiation.
Method of the present invention is as follows:
(1) aromatic vinegar of different storage time is chosen as sample;
(2) utilize look quick type olfactory sensor system (forming the sensor array being fixed on and hydrophobic membrane forms by 9 kinds of Porphyrin and its derivatives and 6 kinds of pH indicator) for the odiferous information of collecting sample.Utilize multi-electrode taste sensor system (being made up of in conjunction with contrast electrode again four kinds of working electrodes such as gold electrode, platinum electrode, copper electrode, glass-carbon electrodes) for the flavour information of collecting sample.
(3) the two groups of information collected are carried out data fusion, extract corresponding characteristic variable, by unified approach, these characteristic informations are mapped to a high-dimensional feature space, some dummy variables are taken out according to non-supervisory mode identification method, complete sense of smell and taste characteristics information fusion, build finally by Artificial Neural Network and differentiate model based on Multi-information acquisition.
(4) for a unknown sample, utilize olfactory sensor to gather odiferous information respectively, utilize taste sensor to gather flavour information, and carry out corresponding feature extraction and information fusion, input the discrimination model established, the discriminating to sample to be tested storage time can be realized.
Look quick type olfactory sensor has the quick material of the look of color reaction (to be fixed on by 9 kinds of Porphyrin and its derivatives and 6 kinds of pH indicator the sensor array that hydrophobic membrane forms by preferred to aromatic vinegar smell, wherein, 9 kinds of Porphyrin and its derivatives: 1. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines, 2. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines manganese chloride (III), 3. 2, 3, 7, 8, 12, 13, 17, 18-octaethyl-21H, 23H-porphines manganese (III) chloride, 4. 5, 10, 15, 20-tetra-(4-anisyl)-21H, 23H-porphines iron chloride (III), 5. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines iron chloride (III), 6. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines copper (II), 7. 5, 10, 15, 20-tetra-(pentafluorophenyl group)-21H, 23H-porphyrin iron chloride (III), 8. 5, 10, 15, 20-tetra-(4-anisyl)-21H, 23H-porphines cobalt (II), 9. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines (zinc), 6 kinds of pH indicator: 1. thymol blue, 2. bromthymol blue, 3. bromcresol green, 4. cresol red, 5. bromcresol purple, 6. dimethyl diaminophenazine chloride), and be fixed in the sensor array that hydrophobic membrane makes above, this sensor overcomes the shortcoming that INVENTIONConventional metal-oxide smell sensor is easily subject to humidity, temperature impact produces baseline wander, multi-electrode taste sensor is by the preferred four kinds of working electrodes such as gold electrode, platinum electrode, copper electrode, glass-carbon electrode aromatic vinegar flavour being had to characteristic response, again in conjunction with contrast electrode composition taste sensor array, the method does not need to carry out pre-treatment, the integrated information of sample flavour can be obtained rapidly, exactly, highly sensitive, repeatability and good reliability.
The present invention utilizes nose and the tongue of look quick type olfactory sensor technology and multi-electrode taste sensor technical modelling people, realizes differentiating the quick, intelligent of different storage time aromatic vinegar.Length consuming time, efficiency are low because of complex steps to the method overcome traditional Physico-chemical tests method, and single-sensor technology is because the acquisition of information shortcoming such as the accuracy of detection caused is low comprehensively.
Accompanying drawing explanation
Fig. 1 is based on the discriminating step of the zhenjiang vinegar storage time of sense of smell and taste sensor information fusion and thinking.
The PCA classification results of Fig. 2 sense of smell and taste sensor information fusion.
Fig. 3 is based on the PCA classification results of single olfactory sensor information.
Fig. 4 is based on the PCA classification results of single taste sensor information.
Embodiment
(1) sample standard deviation of embodiment is from the zhenjiang vinegar of same technique, and all samples are respectively 1 year, 2 years, 3 years and 5 years four classifications according to storage time.Each classification has 15 samples, totally 60 samples.
(2) first from each sample, get enrichment 1min in 25mL vinegar fluid samples to 50mL closed container, utilize look quick type olfactory sensor system (to be fixed in hydrophobic membrane by 9 kinds of Porphyrin and its derivatives and 6 kinds of pH indicator and to form sensor array, wherein, 9 kinds of Porphyrin and its derivatives: 1. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines, 2. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines manganese chloride (III), 3. 2, 3, 7, 8, 12, 13, 17, 18-octaethyl-21H, 23H-porphines manganese (III) chloride, 4. 5, 10, 15, 20-tetra-(4-anisyl)-21H, 23H-porphines iron chloride (III), 5. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines iron chloride (III), 6. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines copper (II), 7. 5, 10, 15, 20-tetra-(pentafluorophenyl group)-21H, 23H-porphyrin iron chloride (III), 8. 5, 10, 15, 20-tetra-(4-anisyl)-21H, 23H-porphines cobalt (II), 9. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines (zinc), 6 kinds of pH indicator: 1. thymol blue, 2. bromthymol blue, 3. bromcresol green, 4. cresol red, 5. bromcresol purple, 6. dimethyl diaminophenazine chloride) the fragrance information of collecting sample.Then, then from sample, get 25mL vinegar fluid samples as in 50mL beaker, utilize the flavour information of multi-electrode taste sensor system (being made up of in conjunction with contrast electrode again four kinds of working electrodes such as gold electrode, platinum electrode, copper electrode, glass-carbon electrodes) collecting sample.
(3) to the olfactory sensor information collected and taste sensor information, carry out data prediction and characteristic variable extraction, olfactory characteristic variable and taste characteristics variable will be extracted, a high-dimensional feature space is mapped to by unified approach, then take out some dummy variables according to non-supervisory mode identification method, complete sense of smell and taste characteristics information fusion (concrete steps and thinking are as Fig. 1).By principal component analysis (PCA) (PCA) method, we can see, utilize the PCA classifying quality (as Fig. 2) of sense of smell and taste sensor information fusion method will significantly better than use single olfactory sensor technology (as Fig. 3) or single taste sensor technology (as Fig. 4).
(4) 40 independent samples (each classification has 10 samples) are utilized to verify the method, result shows the discrimination of the method to all 40 independent samples and reaches 100%, show that the method can be carried out intellectualityization to the aromatic vinegar of different storage time and be differentiated, and identification result to be much better than single olfactory sensor technology or single taste sensor technology.
Claims (2)
1., based on a zhenjiang vinegar storage time discrimination method for sense of smell and taste sensor information fusion, carry out according to following concrete steps:
(1) aromatic vinegar of different storage time is chosen as sample;
(2) utilize look quick type olfactory sensor system for the odiferous information of collecting sample, utilize the flavour information of multi-electrode taste sensor collecting sample;
(3) the two groups of information collected are carried out data fusion, extract corresponding characteristic variable, set up the discrimination model of sense of smell and sense of taste Multi-information acquisition: to the olfactory sensor information collected and taste sensor information, carry out data prediction and characteristic variable extraction, by the olfactory characteristic variable of extraction and taste characteristics variable, a high-dimensional feature space is mapped to by standard normalization rule, then some dummy variables are taken out according to non-supervisory mode identification method, complete sense of smell and taste characteristics information fusion, build based on Multi-information acquisition discrimination model finally by Artificial Neural Network,
(4) for a unknown sample, look quick type olfactory sensor system is utilized to gather odiferous information respectively, multi-electrode taste sensor is utilized to gather flavour information, and carry out corresponding feature extraction and information fusion, input the discrimination model established, the discriminating to sample to be tested storage time can be realized.
2. method according to claim 1, is characterized in that, look quick type olfactory sensor is the sensor array that will the quick material of the look of color reaction and pH indicator had to be fixed on hydrophobic membrane make above aromatic vinegar smell, multi-electrode taste sensor is gold electrode, platinum electrode, copper electrode and glass-carbon electrode four kinds of working electrodes of aromatic vinegar flavour will being had to characteristic response, then in conjunction with contrast electrode composition taste sensor array, described have the quick material of the look of color reaction to be selected from following 9 kinds of Porphyrin and its derivatives to aromatic vinegar smell: 1. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines, 2. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines manganese chloride (III), 3. 2, 3, 7, 8, 12, 13, 17, 18-octaethyl-21H, 23H-porphines manganese (III) chloride, 4. 5, 10, 15, 20-tetra-(4-anisyl)-21H, 23H-porphines iron chloride (III), 5. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines iron chloride (III), 6. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines copper (II), 7. 5, 10, 15, 20-tetra-(pentafluorophenyl group)-21H, 23H-porphyrin iron chloride (III), 8. 5, 10, 15, 20-tetra-(4-anisyl)-21H, 23H-porphines cobalt (II), 9. 5, 10, 15, 20-tetraphenyl-21H, 23H-porphines (zinc), described pH indicator is selected from: 1. thymol blue, 2. bromthymol blue, 3. bromcresol green, 4. cresol red, 5. bromcresol purple, 6. dimethyl diaminophenazine chloride.
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| CN103389323B (en) * | 2013-07-15 | 2015-05-06 | 浙江大学 | Method for evaluating ages of precious medicinal materials quickly and losslessly |
| CN103399050B (en) * | 2013-07-15 | 2015-02-25 | 浙江大学 | Method for rapidly evaluating ginseng-adulterated American ginseng based on mouth feel information |
| CN106018392B (en) * | 2016-05-10 | 2019-06-28 | 江苏大学 | A kind of novel vinegar vinegar age rapid detection method |
| CN106290631B (en) * | 2016-08-04 | 2018-11-27 | 江苏今世缘酒业股份有限公司 | A kind of method of pigment array sensing technology Fast Evaluation magma Quality of Liquors |
| CN106742418A (en) * | 2016-11-23 | 2017-05-31 | 河池学院 | A kind of divided meal packaging method based on intelligent robot |
| CN109959652B (en) * | 2018-12-26 | 2022-03-18 | 云南中烟工业有限责任公司 | Method for evaluating taste change of high static pressure induced Maillard reaction product |
| CN111563558B (en) * | 2020-05-13 | 2023-03-28 | 宿州学院 | Rapid identification method for producing area and brand of wine |
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