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Olfactory imaging sensing technology based yellow wine storage time identification method and identification system

A sensing technology and imaging sensor technology, which is applied in the field of olfactory imaging sensing technology for detecting rice wine classification, can solve the problem that the odor sensor is easily affected by humidity, etc., and achieves the effect of high detection sensitivity and overcoming limitations.

Inactive Publication Date: 2013-03-13
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the shortcomings of traditional odor sensors that are easily affected by humidity, and provide a method for identifying the age of rice wine with a fast, sensitive and simple olfactory imaging sensor

Method used

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  • Olfactory imaging sensing technology based yellow wine storage time identification method and identification system
  • Olfactory imaging sensing technology based yellow wine storage time identification method and identification system

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Experimental program
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Effect test

Embodiment 1

[0022] (1) The yellow rice wine tested was "Danyang" brand yellow rice wine of 4 different years, namely 3-year, 5-year, 8-year and 10-year old rice wine. There are 15 samples of each rice wine, 60 samples in total.

[0023] (2) Nine porphyrin compounds were selected: ①2,3,7,8,12,13,17,18-octaethyl-21 H ,twenty three H - porphine manganese(III) chloride; ②5,10,15,20-tetraphenyl-21 H ,twenty three H -Porphine manganese(III) chloride; ③5,10,15,20-tetraphenyl-21 H ,twenty three H - porphine; ④ 5,10,15,20-tetraphenyl-21 H ,twenty three H - Copper(II) porphine; ⑤ 5,10,15,20-tetraphenyl-21 H ,twenty three H -Porphine iron(III) chloride; ⑥5,10,15,20-tetrakis(4-methoxyphenyl)-21 H ,twenty three H -Porphine iron(III) chloride; ⑦5,10,15,20-tetraphenyl-21 H ,twenty three H -Zinc porphine; ⑧5,10,15,20-Tetrakis(4-methoxyphenyl)-21 H ,twenty three H - porphine cobalt(II); ⑨5,10,15,20-tetrakis(pentafluorophenyl)-21 H ,twenty three H - porphyrin iron(III) chloride; and 6 pH in...

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Abstract

The invention discloses an olfactory imaging sensing technology based yellow wine storage time identification method and an identification system. The method specifically includes the steps of: making an olfactory imaging sensor; acquiring an image of the olfactory imaging sensor before reaction through a scanner or a CCD camera; reacting the olfactory imaging sensor with yellow wine volatiles; acquiring an olfactory imaging sensor image after reaction; extracting the color features of each color developing agent before and after reaction in an imaging sensor array, and calculating the color feature change before and after reaction; and carrying out classification identification on yellow wine with different wine storage time by combining a chemometric method. The method and the system provided in the invention overcome the defect of humidity sensitivity in traditional smell sensors, and have the advantages of fast detection speed, high sensitivity, and accurate result.

Description

technical field [0001] The invention relates to a method for detecting the classification of yellow rice wine with an olfactory imaging sensor technology, in particular to a method for using an olfactory imaging sensor to identify the age of yellow rice wine. Background technique [0002] Yellow rice wine is the oldest kind of wine in the history of our country, and it is one of the three major brewed wines (rice wine, wine and beer) in the world. In the process of rice wine brewing, due to the influence of many factors such as raw material species, saccharification starter, brewing method, brewing season, and regional (environmental) conditions, there are many types of rice wine, and their flavor substances and aroma characteristics are not the same. In order to assess the quality grade and quality of yellow rice wine, and promote it to the society for consumers to choose, it is necessary to carry out scientific testing and evaluation of the quality of yellow rice wine. ...

Claims

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Application Information

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IPC IPC(8): G01N21/78
Inventor 陈全胜欧阳琴赵杰文
Owner JIANGSU UNIV
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