A method for identification of storage time of Zhenjiang balsamic vinegar based on information fusion of olfactory and taste sensors

Abstract

The invention discloses a zhenjiang fragrant vinegar storage time identification method based on multisensor fusion. The identification method comprises the following steps of: selecting fragrant vinegar with different storage times as a representative sample; obtaining color and smell information of the sample by utilizing a colour olfactory sense sensor (a sensor array which is formed by fixing 9 porphyrins and derivatives of the 9 porphyrins, and 6 pH tracer agents on a hydrophobic membrane); obtaining the taste information of the sample by utilizing a multi-electrode taste sensor system (the taste sensor system is composed of four working electrodes including a gold electrode, a platinum electrode, a copper electrode and a glassy carbon electrode and a reference electrode through combining); and fusing the collected two groups of information data, and establishing a model of the relevant information, thus realizing identification on the storage time of the sample to be detected (see attached maps of the abstract for detailed steps and thoughts). The identification method provided by the invention identifies the fragrant vinegar at different storage times by utilizing a smell sense sensor and taste sense sensor fusion technology, meanwhile, the operation is simple, convenient, rapid and intelligentized, the information is complemented, and the result is reliable.

Description

technical field [0001] The invention relates to a fast and intelligent identification method for the storage time of Zhenjiang fragrant vinegar based on multi-sensor information fusion, that is, the storage time of Zhenjiang fragrant vinegar is identified by using the information fusion technology of a color-sensitive olfactory sensor and a multi-electrode taste sensor. Background technique [0002] Balsamic vinegar is a traditional condiment in my country with unique aroma and taste. The content and changes of aroma and taste components in different storage stages will directly affect the quality and flavor of balsamic vinegar. For the detection of the quality of balsamic vinegar, the current conventional sensory evaluation and physical and chemical analysis methods have their own limitations; in recent years, electronic nose and electronic tongue technology have been widely used in the detection of food flavor quality, but most of the research is using A single sensor tech...

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Problems solved by technology

For example, the authorized invention patent "Intelligent Evaluation Method for Famous Tea Quality Instruments Based on Multi-sensor Information Fusion" (ZL200910232916.9) and the published invention patent "Multi-sensor Information Fusion Based Pesticide Residue Detection Device and Method for Leafy Vegetables" "(Application No. 201210265737.7), but the literature search shows that the current fusion technology uses relatively complete electronic nose and electronic tongue systems, which are commercialized general-purpose instruments, and the detection cost is high; The simple superposition of different types of sensor data is far from human sensory judgment behavior

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