A method for identifying the origin of oolong tea based on information fusion of olfactory and taste sensors

Abstract

The present invention discloses a identification method of the origin of oolong tea based on multi-sensor information fusion. Specifically, the identification method comprises the following steps: selecting a number of oolong tea samples of different origins; acquiring odor information of the samples by using a color-sensitive olfactory sensor system (a sensor array prepared by fixing nine sensitive materials such as porphyrin and derivatives thereof on a hydrophobic membrane); acquiring taste information of the samples by using a taste sensor composed of four working electrodes of a gold electrode, a platinum electrode, a copper electrode and a glassy carbon electrode in combination with a reference electrode; and then fusing two groups of acquired information data to establish a model of relevant information, thereby realizing the identification of oolong teas of different origins (the specific steps and though are shown in abstract appended drawings). According to the invention, an olfactory and gustatory multi-sensor fusion technique is adopted to realize the identification of oolong teas of different origins; and characteristics of simple and fast operation, intelligence, information complementation, and reliable results are provided.

Description

technical field [0001] The invention relates to a rapid and intelligent identification method for the origin of oolong tea with multi-sensor information fusion, that is, the information fusion technology of color-sensitive olfactory sensor and multi-electrode taste sensor is used to identify oolong tea from different origins. Background technique [0002] Oolong tea is a kind of tea unique to China. It is mainly produced in northern Fujian, southern Fujian, Guangdong and Taiwan provinces. Therefore, oolong tea can be divided into southern Fujian oolong tea, northern Fujian oolong tea, Guangdong oolong tea and Taiwanese oolong tea according to different origins. Oolong tea is a semi-fermented tea. Its fresh leaves are withered, made green, fried green, rolled and dried. The origin of fresh leaves is different. Due to the influence of external factors such as temperature conditions and soil environment, the internal components are There are also certain differences in the arom...

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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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