Method for Baijiu organoleptic evaluation by using near infrared spectroscopy

A technology of near-infrared spectroscopy and sensory evaluation, which is applied in the field of sensory evaluation of liquor by using near-infrared spectroscopy, which can solve the problems of long review time and affecting the accuracy of liquor quality, achieve objective rating results, avoid errors, and quickly and accurately evaluate Effect

Inactive Publication Date: 2016-01-20
陈旭
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Problems solved by technology

However, the sensory evaluation is easily affected by factors such as the reviewers' physiological conditions, work experience, environmental conditions, and personal preferences. Different reviewers or the same reviewer may evaluate the same sample under different physiological and environmental conditions....

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] Measure the NIR spectrum of a certain number of representative standard samples, and use special chemometric software to establish a mathematical model between the NIR spectrum and the component content; the verified and confirmed mathematical model can be Directly used for routine analysis of samples.

[0012] (1) Preparation of liquor samples: collect a certain number of finished liquor samples, number them, seal and refrigerate;

[0013] (2) Acquisition of near-infrared spectra: Based on Workflow, set the standard workflow (SOP) and analysis method to collect the transmission spectrum of liquor samples;

[0014] Pour liquor into a 5mm sample tube, place it in the sample automatic shuttle in the 3-in-1 non-heated automatic transmission sample chamber, use a high-sensitivity InGaAs detector to automatically collect the background; the collection parameters are: resolution 7cm-1, scan The number of times is 50, and the spectral range is 10000-3800cm-1;

[0015] (3) Mo...

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Abstract

The present invention discloses a method for Baijiu organoleptic evaluation by using near infrared spectroscopy. The method is characterized by comprising: (1) preparing Baijiu, numbering, and collecting the transmission spectrum map of the sample; (2) establishing a model, wherein TQAnalyst spectral analysis chemometrics software is used to establish the mathematical model between the judgment data of the same Baijiu sample obtained from the near infrared spectrum map and the Baijiu taster; and (3) verifying the model, wherein the new Baijiu sample is measured through the near infrared instrument according to the same method as the step 2, measurement is performed by using the sense organ model established in the step (4), and the measured result and the measured result of the Baijiu taster according to the standard method are compared.

Description

technical field [0001] The invention relates to a method for sensory evaluation of liquor, in particular to a method for sensory evaluation of liquor by using near-infrared spectroscopy. Background technique [0002] Liquor evaluation (sensory evaluation) is a practical technique to identify the quality of liquor through sensory perception. The sensory evaluation of liquor includes the composition, alcohol content, aroma, taste, sensory, solid content, etc. of the liquor. However, the sensory evaluation is easily affected by factors such as the reviewers' physiological conditions, work experience, environmental conditions, and personal preferences. Different reviewers or the same reviewer may evaluate the same sample under different physiological and environmental conditions. There are often some differences in the results of the review, which ultimately affect the accuracy of liquor quality evaluation. The wine evaluation process is also limited by the evaluation venue, th...

Claims

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Application Information

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IPC IPC(8): G01N21/359G01N21/3577
Inventor 陈旭
Owner 陈旭
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