Analysis device and method for evaluating flavor characteristics of Luzhou-flavor liquor fed into rice steamer manually and mechanically

Abstract

The invention relates to the technical field of white spirit flavor, and discloses an analysis device and method for evaluating flavor characteristics of manual and mechanical retort Luzhou-flavor white spirit. The device comprises an operation table, a bracket, a first conveying belt, a second conveying belt, a turntable, a sample container, a mechanical claw module, a data acquisition module and a display control terminal. The method comprises the following steps: performing olfactory ability testing, training, blind product testing and repeated testing on personnel based on the device, collecting wine sample evaluation data, processing and analyzing the data by using a multi-factor analysis method, and determining key factors influencing flavor differences. According to the method, the difference of the flavor characteristics of the white spirit sample and key influence factors can be revealed more comprehensively and accurately, so that a scientific basis is provided for optimization of a manual and mechanical steaming process, and the method has relatively high application value and popularization potential.

Description

Technical Field

[0001] The present application relates to the technical field of liquor flavor, and in particular to an analysis device and method for evaluating the flavor characteristics of manual and mechanical steamed strong-flavor liquor. Background Art

[0002] The unique fermentation and brewing process of Luzhou-flavor liquor makes the liquor "rich in cellar aroma, sweet and refreshing, harmonious in aroma, and clean and long aftertaste". Among them, the complex aroma dominated by "cellar aroma" has become one of the iconic characteristics of Luzhou-flavor liquor. Under the current trend of industrialization and automated production, the traditional manual brewing process has gradually shifted to mechanization. Although mechanization has brought about improvements in efficiency and consistency in liquor production, it is difficult for machines to completely replicate the precision of manual operations, especially in key links such as mixing, distillation in the retort, and cooling, and its parameter requirements cannot be fully guaranteed. Therefore, there will be certain differences in flavor and quality between mechanized liquor and traditional handmade liquor. At present, quantitative descriptive analysis is the most commonly used method in liquor sensory analysis research, but this method has limitations such as time-consuming, high cost, and the need for professional training. Summary of the invention

[0003] The purpose of the present application is to provide an analysis device for evaluating the flavor characteristics of manual and mechanically steamed Luzhou-flavor liquors, so as to improve the analysis efficiency of the flavor characteristics of manual and mechanically steamed Luzhou-flavor liquors and reduce the cost.

[0004] In order to achieve the above purpose, the technical solutions adopted are as follows:

[0005] In a first aspect, the present application provides an analytical device for evaluating the flavor characteristics of manual and mechanically steamed Luzhou-flavor liquor, comprising an operating table, a bracket, a first conveyor belt, a second conveyor belt, a turntable, a sample container, a mechanical claw module, a data acquisition module, and a display and control terminal;

[0006] The sample container is provided in plurality, and the support, data acquisition module and turntable are provided on the operating table; the mechanical claw module is fixed on the support, and both the mechanical claw module and the data acquisition module are connected to the display and control terminal signal, and the mechanical claw module is located at the upper end of the turntable. Under the control of the display and control terminal, the mechanical claw module grabs and lifts the sample container transported to the corresponding position on the turntable to adjust the distance between the plurality of sample containers and / or adjust the order of the plurality of sample containers;

[0007] The turntable has a first inlet and outlet end and a second inlet and outlet end, and the first conveyor belt and the second conveyor belt are arranged corresponding to the positions of the first inlet and outlet end and the second inlet and outlet end respectively; the turntable, the first conveyor belt and the second conveyor belt are all connected to the display and control terminal signal;

[0008] The outer surface of the sample container is provided with a display, and the display is connected to the display control terminal signal to obtain the number information fed by the display control terminal and display it. The sample container is used to hold the wine sample;

[0009] The data acquisition module is used to collect wine sample evaluation data and feed it to the display and control terminal. The wine sample evaluation data includes the description words of the wine sample and the scores of the description words. The display and control terminal is used to:

[0010] Based on the descriptors of the wine samples and the scores of the descriptors, a sensory evaluation matrix of the wine samples is constructed, wherein the sensory evaluation matrix includes variable rows and variable columns, wherein the variable rows are the wine samples, and the descriptors of the wine samples or the scores of the descriptors are the variable columns;

[0011] Performing multiple factor analysis on the sensory evaluation matrix, integrating sample coordinates and aroma frequency data, and determining key factors affecting the flavor differences of Luzhou-flavor liquor;

[0012] Generate a scatter plot based on principal component analysis to intuitively display flavor differences and influencing factors.

[0013] Furthermore, the data acquisition module includes a touch screen and a microphone module, both of which are connected to the display and control terminal signal, the touch screen is embedded in the upper table top of the operating table, and the microphone module is arranged on the upper table top of the operating table.

[0014] Furthermore, the mechanical claw module includes a linear motor and a clamping mechanical claw, the linear motor is installed on the bracket, and the clamping mechanical claw is installed on the linear motor to be vertically lifted and lowered under the action of the linear motor, thereby clamping the sample container.

[0015] Furthermore, the clamping mechanical claw includes a plate body, a driving motor, a driving gear, a first driven gear, a second driven gear, a first claw body and a second claw body; wherein, the driving motor is arranged at the lower end of the plate body, the driving motor is connected to the driving gear through a through hole arranged on the plate body, the driving gear is meshed with the first driven gear, the first driven gear is meshed with the second driven gear, and the first claw body and the second claw body are respectively assembled on the first driven gear and the second driven gear.

[0016] In a second aspect, the present application provides an analysis method for evaluating the flavor characteristics of manual and mechanically steamed Luzhou-flavor liquors. Based on the analysis device for evaluating the flavor characteristics of manual and mechanically steamed Luzhou-flavor liquors as described above, the analysis method comprises:

[0017] Recruit people with certain wine tasting experience and sensory analysis ability to participate in sensory evaluation, conduct olfactory ability tests on the recruited people, and select those who participate in the evaluation;

[0018] Provide training to personnel involved in the evaluation to ensure that they can correctly carry out the evaluation process;

[0019] Prepare samples of both machine-made and hand-made base wines for initial evaluation by tasters, followed by blind tastings and repeated testing to ensure consistency and reliability of results;

[0020] The wine sample evaluation data is collected by the data collection module, and the wine sample evaluation data is processed by the display and control terminal to obtain the analysis result.

[0021] Furthermore, the recruited personnel are tested for their sense of smell, and the methods for selecting the personnel to participate in the evaluation include:

[0022] preparing an olfactory sample, wherein the olfactory sample comprises a plurality of sample containers, wherein the plurality of sample containers respectively contain different types of olfactory samples;

[0023] A display and control terminal is used to randomly generate a test code, each test code corresponds to a sample container, and is displayed on a display on the corresponding sample container;

[0024] The display and control terminal is used to control the operation of the first conveyor belt and the turntable, and several sample containers in the olfactory sample are placed in the first conveyor belt in a first order, and are transported to the turntable through the first conveyor belt. When the sample container reaches a set area under the action of the turntable, the first conveyor belt and the turntable are stopped within a set time, and the recruited personnel sniff the sample containers in the set area. After the set time is over, the first conveyor belt and the turntable are continued to operate, and this cycle is repeated until the olfactory test of the olfactory sample is completed. At this time, each sample container in the olfactory sample is located on the second conveyor belt, and the display of each sample container in the olfactory sample is turned off. Based on the second order of the olfactory samples randomly generated by the display and control terminal, the second conveyor belt is controlled to operate, and the sample containers located in the first Each sample container on the second conveyor belt is sent to the turntable in turn, and the mechanical claw module is controlled to cooperate with the turntable to adjust the order of each sample container and then send it to the first conveyor belt. At this time, the order of each sample container on the first conveyor belt is the second order of the olfactory sample generated by the display and control terminal. The conveying direction of the first conveyor belt is adjusted so that each sample container is sent to the turntable according to the second order. When the sample container reaches the set area under the action of the turntable, the first conveyor belt and the turntable are stopped within the set time. The recruited personnel smell the sample containers in the set area, and the test code of the sample containers in the set area is given by the data acquisition module. This cycle is repeated until all sample containers pass the turntable and the aroma matching test is completed.

[0025] preparing aroma description samples, each aroma description sample comprising a plurality of sample containers, each of which contains different types of aroma description samples;

[0026] The display and control terminal is used to randomly generate aroma description codes, each aroma description code corresponds to a sample container, and is displayed on a display on the corresponding sample container;

[0027] The display and control terminal is used to control the operation of the first conveyor belt and the turntable, and several sample containers of the olfactory sample are placed in the first conveyor belt in turn, and transported to the turntable through the first conveyor belt. When the sample container reaches the set area under the action of the turntable, the first conveyor belt and the turntable are stopped within the set time. The recruited personnel smell the sample containers in the set area and input 1-3 descriptive words through the data acquisition module. After the set time is over, the first conveyor belt and the turntable continue to operate, and this cycle is repeated until all the sample containers pass through the turntable to complete the aroma description detection.

[0028] Furthermore, the following methods are used to train the personnel involved in the evaluation to ensure that they can correctly carry out the evaluation process:

[0029] Different flavor liquors are placed in different sample containers as training liquor samples, and each sample container is coded by a display control terminal to obtain a corresponding training code, and the training code is displayed on a display;

[0030] Place each sample container on the second conveyor belt in sequence, operate the second conveyor belt, the turntable and the first conveyor belt, the conveying direction of each sample container is from the second conveyor belt to the first conveyor belt through the turntable, during the conveying process, control the mechanical claw module to lift the sample container, adjust the distance between each sample container, so that the distance between each sample container is consistent with the set distance, at this time each sample container is located on the first conveyor belt at the set distance, and stop the operation of the second conveyor belt, the turntable and the first conveyor belt;

[0031] The second conveyor belt, the turntable and the first conveyor belt are operated again. The conveying direction of each sample container is from the first conveyor belt through the turntable to the second conveyor belt. The sample container is conveyed to the turntable through the first conveyor belt. When the sample container reaches the set area under the action of the turntable, the first conveyor belt and the turntable are stopped within the set time. The personnel participating in the evaluation evaluate the sample containers in the set area and record the training code, position and 3-5 descriptive words of the sample container through the data acquisition module.

[0032] Further, the preparation of machine- and hand-brewed base wine samples, initial evaluation by tasters, blind tasting, and repeated testing to ensure consistency and reliability of results include:

[0033] During the initial evaluation, tasters tasted various machine- and hand-brewed base wine samples to help tasters become familiar with the basic flavor characteristics of the wine samples, thereby establishing a preliminary understanding for subsequent blind tasting tests;

[0034] During the blind tasting test, various machine-made and artificially brewed base wine samples are respectively placed in different sample containers, and each sample container is coded and displayed on a display, and the sample container is placed on the first conveyor belt, and is conveyed to the turntable by the first conveyor belt, and when the turntable reaches a set area, the first conveyor belt and the turntable are stopped, and the tasters taste the base wine samples in the sample containers in the set area, and input the descriptive words or the scores of the descriptive words as the first wine sample evaluation data through the data acquisition module;

[0035] When repeating the test, the blind tasting test steps are repeated at different time periods to obtain second wine sample evaluation data, and the second wine sample evaluation data is compared with the first wine sample evaluation data to verify the stability and reproducibility of the evaluation data.

[0036] Furthermore, during a blind tasting test, various types of machine- and artificially brewed base wine samples are respectively placed in different sample containers, and after each sample container is coded and displayed on a display, the sample containers are not placed on the first conveyor belt, but are placed on the second conveyor belt. In the process of the sample containers being input from the second conveyor belt to the first conveyor belt through the turntable, the distance between each sample container is adjusted to a set distance, and at this time, each sample container on the first conveyor belt is then transported to the turntable.

[0037] Furthermore, when the wine sample evaluation data is collected by the data collection module and processed by the display and control terminal, a multiple factor analysis is performed on the sample coordinates and the obtained aroma descriptors and their frequencies to obtain sample distribution and aroma characteristic attribute results.

[0038] The beneficial effects of this application are:

[0039] The present application sets a first conveyor belt, a turntable, a second conveyor belt and a mechanical claw module, and uses a display and control device to dynamically adjust the first conveyor belt, the turntable, the second conveyor belt and the mechanical claw module, so that the distance between each sample container and the conveying order can be intelligently adjusted, basically without manual operation, convenient for testing, training and detection of relevant personnel, and cooperates with the data acquisition module to quickly obtain the corresponding evaluation data, thereby improving the efficiency of flavor characteristic analysis, reducing the influence of subjectivity through the mechanical automation control structure, and combining the display and control device with multiple factor analysis to comprehensively evaluate the flavor characteristics of manual and mechanical upper steamer Luzhou-flavor liquor samples. The operation process is simple and efficient, and the multi-dimensional sensory data of the sample can be quickly obtained, and the experimental cost can be effectively reduced. By integrating the sample coordinate data with the aroma descriptor and its frequency information, a systematic flavor characteristic analysis model is constructed to avoid the interference of subjective factors in traditional sensory evaluation. Compared with a single statistical analysis method, the present application can more comprehensively and accurately reveal the differences and key influencing factors of the flavor characteristics of liquor samples, thereby providing a scientific basis for the optimization of manual and mechanical upper steamer processes, and has high application value and promotion potential. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 A front view of an analysis device for evaluating the flavor characteristics of manually and mechanically steamed Luzhou-flavor liquor according to an embodiment of the present application is shown.

[0041] Figure 2 A top view of an analysis device for evaluating the flavor characteristics of manually and mechanically steamed Luzhou-flavor liquor according to an embodiment of the present application is shown.

[0042] Figure 3 A side view of a mechanical claw module in an analysis device for evaluating the flavor characteristics of manually and mechanically steamed Luzhou-flavor liquor according to an embodiment of the present application is shown.

[0043] Figure 4 A stereoscopic diagram of a mechanical claw module in an analysis device for evaluating the flavor characteristics of manually and mechanically steamed Luzhou-flavor liquor according to an embodiment of the present application is shown.

[0044] Figure 5 A flow chart of an analytical method for evaluating the flavor characteristics of manually and mechanically steamed Luzhou-flavor liquor according to an embodiment of the present application is shown.

[0045] Figure 6 A schematic diagram of a questionnaire for recruiting liquor aroma sensory experimenters according to an embodiment of the present application is shown.

[0046] Figure 7 A schematic diagram of a Napping-UFP aroma description table according to an embodiment of the present application is shown.

[0047] Figure 8 The sample distribution and aroma characteristic attribute result diagram according to the embodiment of the present application are shown; wherein (a) is the sample distribution; and (b) is the aroma characteristic attribute.

[0048] Reference numerals:

[0049] 100. Operating table; 200. Bracket; 300. First conveyor belt; 400. Second conveyor belt; 500. Turntable; 510. Turntable; 520. Rotating shaft; 530. Groove; 600. Sample container; 610. Display; 700. Mechanical claw module; 710. Linear motor; 720. Clamping mechanical claw; 721. Plate body; 722. Driving motor; 723. Driving gear; 724. First driven gear; 725. Second driven gear; 726. First claw body; 727. Second claw body; 728. Through hole; 800. Data acquisition module; 801. Touch screen; 802. Microphone module; 900. Display and control terminal. DETAILED DESCRIPTION

[0050] The following describes the embodiments of the present application through specific examples, and those skilled in the art can easily understand other advantages and effects of the present application from the contents disclosed in this specification. The present application can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present application. It should be noted that the following embodiments and features in the embodiments can be combined with each other without conflict.

[0051] The specific implementation of the present application is further described in detail below in conjunction with the drawings and examples.

[0052] Embodiment 1:

[0053] The present application embodiment provides an analytical device for evaluating the flavor characteristics of manual and mechanical steamed Luzhou-flavor liquor. Figure 1 and Figure 2As shown, the analysis device for evaluating the flavor characteristics of manual and mechanical steamed Luzhou-flavor liquor comprises an operation table 100, a bracket 200, a first conveyor belt 300, a second conveyor belt 400, a turntable 500, a sample container 600, a mechanical claw module 700, a data acquisition module 800 and a display and control terminal 900; a plurality of sample containers 600 are provided, the bracket 200, the data acquisition module 800 and the turntable 500 are provided on the operation table 100; the mechanical claw module 700 is fixed on the bracket 200, and the mechanical claw module 700 is provided on the display and control terminal 900; 0 and the data acquisition module 800 are both connected to the display and control terminal 900 by signal. The mechanical claw module 700 is located at the upper end of the turntable 500. Under the control of the display and control terminal 900, the mechanical claw module 700 grabs and lifts the sample container 600 transported to the corresponding position on the turntable 500 to adjust the distance between the multiple sample containers 600 and / or adjust the order of the multiple sample containers 600. The turntable 500 has a first inlet and outlet end and a second inlet and outlet end. The first conveyor belt 300 and the second conveyor belt 400 correspond to The positions of the first inlet and outlet end and the second inlet and outlet end are arranged; the turntable 500, the first conveyor belt 300 and the second conveyor belt 400 are all connected to the display and control terminal 900 by signal; a display 610 is provided on the outer surface of the sample container 600, and the display 610 is connected to the display and control terminal 900 by signal to obtain and display the number information fed by the display and control terminal 900, and the sample container 600 is used to hold the wine sample; the data acquisition module 800 is used to collect the wine sample evaluation data and feed it to the display and control terminal 900, and the wine sample evaluation data includes the descriptive words of the wine sample and the score of the descriptive words, and the display and control terminal 900 is used to: construct a sensory evaluation matrix of the wine sample based on the descriptive words of the wine sample and the score of the descriptive words, and the sensory evaluation matrix includes variable rows and variable columns, wherein the variable row is the wine sample, and the descriptive words of the wine sample or the score of the descriptive words are the variable columns; multiple factor analysis is performed on the sensory evaluation matrix, and the sample coordinates and aroma frequency data are integrated to determine the key factors affecting the flavor differences of the strong-flavor liquor; a scatter plot is generated based on principal component analysis to intuitively display the flavor differences and influencing factors.

[0054] In this embodiment, one of the functions of the operating table 100 is to facilitate the user (personnel participating in the sensory evaluation of wine samples) to take and smell the sample container 600 transported on the turntable 500. The bracket 200 set at the upper end of the operating table 100 is used to assemble the mechanical claw module 700 and the display and control terminal 900. The display and control terminal 900 is used to realize the functions of controlling the entire analysis device, displaying relevant videos to guide user operations, and extracting relevant wine sample evaluation data for analysis and operation. The function of the data acquisition module 800 is to collect the data input by the user to form wine sample evaluation data and feed it to the display and control terminal 900 for corresponding data processing. The signal connection mode of the display and control terminal 900 with the first conveyor belt 300, the second conveyor belt 400, the turntable 500, and the mechanical claw module 700 includes one of a wired connection and a wireless connection, and the wired connection mode is preferred. The display and control terminal 900 generally includes a display unit and a processing unit (such as a CPU), and the processing unit is connected to the actuators corresponding to the first conveyor belt 300, the second conveyor belt 400, the turntable 500, and the mechanical claw module 700 to control them to perform corresponding operations. For example, when the first conveyor belt 300 and the second conveyor belt 400 are both driven by motors to perform conveying operations, the display and control terminal 900 is connected to the corresponding motors by signals, and the control of the forward, backward and stop operations of the first conveyor belt 300 and the second conveyor belt 400 is realized by controlling the motors of the first conveyor belt 300 and the second conveyor belt 400. The turntable 500 includes a rotating plate 510, a rotating shaft 520, and a rotating motor (arranged inside the operating table 100, not shown in the figure), and the rotating motor is connected to the rotating plate 510 through the rotating shaft 520 to drive the rotating plate 510 to rotate. The display and control terminal 900 is connected to the rotating motor signal, and the positive / negative rotation and stop control of the turntable 520 is realized by controlling the rotating motor. A plurality of grooves 530 are provided on the rotating plate 510. The sample containers from the first conveyor belt 300 and / or the second conveyor belt 400 will enter the rotating disk 500 through the grooves 530 and arrive at a set area. The set area is a certain area on the operating table 100. The area is a pre-set area, and the user can perform corresponding operations on the sample container 600 in this area.

[0055] In specific implementation, the relevant staff prepares a certain amount of sample containers 600 in advance according to the test requirements, and places a set amount of sample in each sample container 600, and then places each sample container 600 on the first conveyor belt 300 or the second conveyor belt 400. The display 610 provided on the sample container 600 is used to display the coded information, which is randomly generated by the display and control terminal 900, and the display and control terminal 900 records the sample information stored in the corresponding sample container 600. Exemplarily, in a test process, a plurality of sample containers 600 containing corresponding samples are placed on the first conveyor belt 300, and then the first conveyor belt 300 and the turntable 500 are started, and the sample container 600 is conveyed to the groove 530 in the turntable 500 by the first conveyor belt 300, and driven by the turntable 500 to reach the set area, at which time the first conveyor belt 300 and the turntable 500 both stop running for a certain time, which is a preset time, determined according to the time required for sample evaluation. During this preset time, the user can take out the sample container 600 in the set area, perform corresponding operations (such as sniffing), and then put it back to its original position (i.e., in a groove 530 in the turntable 500), and then input the corresponding evaluation information through the data acquisition module 800. After the preset time is reached, the first conveyor belt 300 and the turntable 500 start normally, and the sample container 600 that has completed the test will arrive at the second conveyor belt 400 under the action of the turntable 500. When receiving a sample container 600, the second conveyor belt 400 can move forward the distance of a sample container 600 to reserve receiving space for the next sample container 600 that has completed the test, and this cycle is repeated until all sample containers 600 have completed the test. The above is a test process for multiple sample containers 600, which can be completed by executing the control of the first conveyor belt 300, the second conveyor belt 400 and the turntable 500 through the program pre-configured in the display and control terminal 900. During the test process, it can be basically realized automatically, giving users a good experience. In the whole process, data can be automatically collected, and the final collected data will also be automatically processed. In addition, because it is mechanically automated control, the test process for each user can be kept basically the same, reducing human intervention. Compared with traditional manual testing methods, it can theoretically reduce the subjectivity of the obtained wine sample evaluation data, thereby improving the accuracy of flavor characteristic analysis.

[0056] During the test, the display and control terminal 900 can also randomly generate a sequence to adjust the test sequence of the current sample container. For example, when multiple sample containers 600 are placed on the second conveyor belt 400 in sequence, the sequence is X1. When each sample container 600 passes through the turntable 500, the mechanical claw module 700 is used to lift the sample container 600 to adjust the sequence of one of the sample containers 600. Through multiple adjustments, the sequence can be adjusted to X2. Assume that there are four sample containers, and the codes of the four sample containers 600 are A, B, C and D respectively. On the second conveyor belt 400, X1 = ABCD. The goal is to adjust the sequence of the four sample containers 600 to X2 = CADB, where the sequence refers to the order of entering the turntable 500. Since the directions of entering the turntable 500 from the first conveyor belt 300 and the second conveyor belt 400 are opposite, the goal is to change the first sample container in the sequence from A to B, the second from B to D, and the third from C to A, and the last remaining is C. The display and control device 900 can automatically generate the above-mentioned target when the sequence X1 and X2 are known. Based on the above-mentioned target, an automatic control program can be generated to control the first conveyor belt 300, the second conveyor belt 400, the turntable 500 and the mechanical claw module 700. Specifically, the second conveyor belt 400 turntable 500 is started, and the first to enter the turntable 500 is A. When passing through the mechanical claw module 700, the grasping mechanism of the mechanical claw module 700 moves downward and grasps A and then lifts it. At this time, the turntable 500 operates normally. After B and C pass through the mechanical claw module 700, A is put back into the turntable 500. At this time The order is BCAD, and then the positions of C and D are interchanged according to the same principle, the order is changed to BADC, the rotation direction of the turntable 500 is controlled, and the direction of outputting the sample container 600 to the first conveyor belt 300 is changed to the direction of outputting the sample container 600 to the second conveyor belt 400, and then the order of D and C is interchanged, that is, the order is changed to BDAC, and finally the direction of the turntable 500 is adjusted to transport each sample container 600 to the first conveyor belt 300. At this time, the sample container 600 on the first conveyor belt 300 inputs the order of the sample container 600 to the turntable 500. The order is changed to the target order, that is, CADB. It can be understood that when there is a sequence adjustment involving more than four sample containers 600, multiple mechanical gripper modules 700 can be set, and more sample containers 600 can be grabbed during the adjustment process, so as to facilitate the adjustment of the order. The purpose of adjusting the order of the sample containers 600 is to facilitate the aroma matching test for users.

[0057] During the test, the display and control terminal 900 can also adjust the distance between each sample container 600 based on the set distance. The purpose of adjusting the distance between the sample containers 600 is to reduce the mutual influence of the samples in the sample containers 600. For example, when the distance is too close, the samples in the adjacent sample containers 600 will affect the smell of the samples in the sample container 600 currently located in the set area. The specific set distance is adjusted according to the odor properties of the sample. Assume that the codes of the three sample containers 600 are EFG, and they are conveyed by the first conveyor belt 300 to the three adjacent grooves 530 in the turntable 500. When E arrives on the second conveyor belt 400, the turntable 500 stops rotating. According to the set distance between E and F, the second conveyor belt 400 is controlled to run at the set speed for a certain time and then stop. Then the turntable 500 is controlled to continue rotating. When F arrives on the second conveyor belt 400, the distance between E and F is exactly the same as the set distance. Based on the same principle, according to the set distance between F and G, the second conveyor belt 400 is controlled to run at the set speed for a certain time and then stop. Then the turntable 500 is controlled to continue rotating. G arrives on the second conveyor belt 400, so that the spacing between the three sample containers EFG is consistent with the set distance. When more sample containers 600 are provided, the principle of adjusting the spacing is the same, and this example is not elaborated in detail here.

[0058] In some embodiments, Figure 2 As shown, the data acquisition module 800 includes a touch screen 801 and a microphone module 802 , both of which are connected to the display and control terminal 900 by signal. The touch screen 801 is embedded in the upper surface of the operating table 100 , and the microphone module 801 is set on the upper surface of the operating table 100 .

[0059] In this embodiment, during the test process, the touch screen 801 displays an interface corresponding to the user inputting relevant information. The user inputs information on the touch screen 801 by touch (such as using a stylus), such as marking the sample distance and entering description words. The description words can also be obtained by voice. The user directly speaks the corresponding description words orally. The content spoken by the user is collected by the microphone module 801, and the display and control terminal 900 extracts text data from the collected voice data to obtain the corresponding description words.

[0060] In some embodiments, Figure 3 and Figure 4 As shown, the mechanical claw module 700 includes a linear motor 710 and a clamping mechanical claw 720 . The linear motor 710 is installed on the bracket 200 , and the clamping mechanical claw 720 is installed on the linear motor 710 so as to be vertically lifted and lowered under the action of the linear motor 710 , thereby clamping the sample container 600 .

[0061] In this embodiment, the function of the linear motor 710 is to drive the clamping mechanical claw 720 to move up and down. When the mechanical claw module 700 is not working, the clamping mechanical claw 720 is located at a first height, and the first height is used to ensure that the clamping mechanical claw 720 does not interfere with the movement of the sample container 600 on the turntable 500. When working, the clamping mechanical claw 720 is driven downward by the linear motor 710, and the clamping mechanical claw 720 clamps the sample container 600, and then the clamping mechanical claw 720 is driven upward again by the linear motor 710 to reach the first height position to clamp the sample container 600. When it is necessary to put down the sample container 600, the clamping mechanical claw 720 is driven downward by the linear motor 710, and the clamping mechanical claw 720 releases the sample container 600, and after putting it back, it is lifted to the first height by the linear motor 710.

[0062] In a specific embodiment, if Figure 3 As shown, the clamping mechanical claw 720 includes a plate body 721, a driving motor 722, a driving gear 723, a first driven gear 724, a second driven gear 725, a first claw body 726 and a second claw body 727; wherein the driving motor 722 is arranged at the lower end of the plate body, the driving motor 722 is connected to the driving gear 723 through a through hole 728 arranged on the plate body 721, the driving gear 723 is meshed with the first driven gear 724, the first driven gear 724 is meshed with the second driven gear 725, and the first claw body 726 and the second claw body 727 are respectively assembled on the first driven gear 724 and the second driven gear 725.

[0063] The plate body 721 in the clamping mechanical claw 720 is a main mounting plate, similar to the palm of a human body, and the driving motor 722, the first driven gear 724, and the second driven gear 725 are all transferred to the plate body 721. When working, the driving motor 722 drives the driving gear 723 to rotate, and the rotation of the driving gear 723 drives the rotation of the first driven gear 724 and the second driven gear 725 in turn, thereby realizing the clamping and releasing operation of the first claw body 726 and the second claw body 727. Therefore, the driving motor 722 can be controlled by the display and control terminal 900 to clamp and release the sample container 600 through the first claw body 726 and the second claw body 727 of the clamping mechanical claw 720.

[0064] Embodiment 2:

[0065] On the second aspect, the present application provides an analytical method for evaluating the flavor characteristics of manual and mechanically steamed Strong-aroma liquors, based on the analytical device for evaluating the flavor characteristics of manual and mechanically steamed Strong-aroma liquors as mentioned in Example 1. The method evaluates the flavor characteristics of manual and mechanically steamed Strong-aroma liquors based on the Napping-UFP method, which can solve the problems of strong subjectivity and lack of quantitative analysis in flavor evaluation in the prior art. Other technical methods also have limitations such as high detection cost and long analysis time.

[0066] Napping-UFP is a new technology that integrates sensory evaluation and quantitative analysis. The Napping method intuitively presents the flavor characteristics of the sample through a two-dimensional spatial layout, while the UFP technology uses ultrasonic frequency characteristics to accurately characterize the sample, simulating the comprehensive perception of complex flavors by human senses. Combined with multivariate statistical analysis, Napping-UFP can achieve rapid classification and difference analysis of sample flavor characteristics. In addition, when processing large-scale samples, the introduction of machine learning methods has more advantages in sample classification and feature prediction than traditional statistics. Therefore, this embodiment evaluates the flavor characteristics of manual and mechanically steamed Luzhou-flavor liquor based on the Napping-UFP method to improve the accuracy and scientificity of flavor analysis.

[0067] like Figure 5 As shown, the analysis method includes the following steps:

[0068] S10. Recruit personnel with certain wine tasting experience and sensory analysis ability to participate in sensory evaluation, conduct olfactory ability tests on the recruited personnel, and select the personnel to participate in the evaluation;

[0069] S20. Provide training to the personnel involved in the evaluation to ensure that they can correctly carry out the evaluation process;

[0070] S30. Prepare samples of mechanically and manually brewed base wines, have them initially evaluated by tasters, then blind taste test them, and then repeat the test to ensure consistency and reliability of the results;

[0071] S40, the wine sample evaluation data is collected by the data collection module 800, and the wine sample evaluation data is processed by the display and control terminal 900 to obtain an analysis result.

[0072] In some embodiments, in step S10, the process of recruiting sensory evaluators is as follows: selecting evaluators who have alcoholic beverage consumption habits, are interested in sensory evaluation, are in good health, have ample time, and have no bad habits at Beijing Technology and Business University, and sending an electronic questionnaire ( Figure 6 ) were used to recruit participants, and the returned questionnaires were used to exclude those whose physiological conditions did not meet the requirements, whose time could not be coordinated, and who did not agree to the experimental arrangements.

[0073] The screening process of sensory evaluators is as follows: first, through the basic olfactory test, 6 randomly coded samples are provided to each sensory staff. When smelling, the sample is placed 1 cm in front of the nose, and a short breath is taken. After smelling a single sample, rest for 30 seconds; then an aroma matching test is performed, and two sets of samples are provided to each taster, and samples with similar aromas are required to be matched. The samples are coded with random three-digit numbers. After smelling each sample, the coffee beans need to be smelled to relieve olfactory fatigue and eliminate the influence of the previous sample. Finally, the aroma description test is performed. Each compound sample is placed in a brown bottle with a lid, and the bottle body is affixed with three randomly coded numbers. The sensory staff describes its aroma characteristics and writes down 1-3 descriptive words.

[0074] Based on the above sensory evaluation personnel screening process, in step S10, the olfactory ability test of the recruited personnel is performed using an analysis device, and the method of screening out the personnel participating in the evaluation includes:

[0075] S101, preparing olfactory samples, wherein the olfactory samples include a plurality of sample containers 600, wherein the plurality of sample containers 600 contain different types of olfactory samples respectively;

[0076] S102, using the display control terminal 900 to randomly generate a test code, each test code corresponds to a sample container 600, and is displayed on the display on the corresponding sample container 600;

[0077] S103, using the display and control terminal 900 to control the operation of the first conveyor belt 300 and the turntable 500, placing several sample containers 600 in the olfactory sample into the first conveyor belt 300 in a first order, and conveying them to the turntable 500 through the first conveyor belt 300; when the sample container 600 reaches the set area under the action of the turntable 500, the first conveyor belt 300 and the turntable 500 are stopped within the set time, and the recruited personnel smell the sample containers 600 in the set area; after the set time is over, the first conveyor belt 300 and the turntable 500 are continued to operate, and this cycle is repeated until the olfactory test of the olfactory sample is completed; at this time, each sample container 600 in the olfactory sample is located on the second conveyor belt 400, and the display of each sample container 600 in the olfactory sample is turned off; based on the second order of the olfactory samples randomly generated by the display and control terminal 900, the second conveyor belt 400 is controlled to operate, and the sample containers 600 located on the second conveyor belt are placed on the second conveyor belt 400. The sample containers 600 on the conveyor belt 400 are sequentially sent to the turntable 500, and the mechanical claw module 700 is controlled to cooperate with the turntable 500 to adjust the order of the sample containers 600 and then send them to the first conveyor belt 300. At this time, the order of the sample containers 600 on the first conveyor belt 300 is the second order of the olfactory samples generated by the display and control terminal 900. The conveying direction of the first conveyor belt 300 is adjusted so that the sample containers 600 are sent to the turntable 500 according to the second order. When the sample container 600 reaches the set area under the action of the turntable 500, the first conveyor belt 300 and the turntable 500 are stopped within the set time. The recruited personnel smell the sample containers 600 in the set area, and the test code of the sample containers 600 in the set area is given by the data acquisition module 800. This cycle is repeated until all the sample containers 600 pass through the turntable 500 and the aroma matching test is completed.

[0078] S104, preparing aroma description samples, each aroma description sample comprising a plurality of sample containers 600, and the plurality of sample containers 600 respectively contain different types of aroma description samples;

[0079] S105, using the display control terminal 900 to randomly generate an aroma description code, each aroma description code corresponds to a sample container 600, and is displayed on a display on the corresponding sample container 600;

[0080] S106, using the display and control terminal 900 to control the operation of the first conveyor belt 300 and the turntable 500, placing several sample containers 600 in the olfactory sample into the first conveyor belt 300 in turn, and conveying them to the turntable 500 through the first conveyor belt 300; when the sample container 600 reaches the set area under the action of the turntable 500, the first conveyor belt 300 and the turntable 500 are stopped within the set time; the recruited personnel smell the sample container 600 in the set area, and input 1-3 descriptive words through the data acquisition module 800; after the set time is over, the first conveyor belt 300 and the turntable 500 are continued to operate, and the cycle is repeated until all the sample containers 600 pass through the turntable 500 to complete the aroma description detection.

[0081] In some embodiments, in step S20, the personnel involved in the evaluation are trained on the Napping method to ensure that they understand and can correctly perform the evaluation process;

[0082] Specifically, the Napping-UFP method was used to evaluate the sensory differences of 18 liquors. Sensory personnel were required to be familiar with the flavor characteristics of the 18 liquor samples, the operating principles and steps of the evaluation method. The training content included liquor aroma training and Napping-UFP method training.

[0083] More specifically, the process of liquor aroma training for sensory evaluators is as follows: lift the tulip liquor glass, place it about 10mm-20mm below the nose, tilt it 30 degrees, and lower the head slightly. Gently shake the glass, then inhale evenly and gently to feel the static aroma of the liquor. When smelling, only inhale and do not exhale.

[0084] The process of Napping-UFP training for sensory evaluators: Use different types of liquor as training samples (including 1 replicate sample), randomly code them, and the sensory personnel mark the flavor differences of the samples on A4 drawing paper. The greater the difference, the farther the samples are located. After determining the sample position, mark the sample position and number with "●" on the A4 paper, and write down 3-5 descriptive words.

[0085] Based on the above training process, in step S20, the analysis device is used to train the personnel involved in the evaluation to ensure that the personnel involved in the evaluation can correctly perform the evaluation process. Specifically, the following steps are included:

[0086] S201, putting liquors of different flavors into different sample containers 600 as training liquor samples, encoding each sample container 600 through the display control terminal 900 to obtain a corresponding training code, and the training code is displayed on the display;

[0087] S202, placing each sample container 600 on the second conveyor belt 400 in sequence, operating the second conveyor belt 400, the turntable 500 and the first conveyor belt 300, the conveying direction of each sample container 600 is from the second conveyor belt 400 to the first conveyor belt 300 through the turntable 500, during the conveying process, controlling the mechanical claw module 700 to lift the sample container 600, adjusting the distance between each sample container 600, so that the distance between each sample container 600 is consistent with the set distance, at this time, each sample container 600 is located on the first conveyor belt 300 at the set distance, and stopping the operation of the second conveyor belt 400, the turntable 500 and the first conveyor belt 300;

[0088] S203, operate the second conveyor belt 400, the turntable 500 and the first conveyor belt 300 again, the conveying direction of each sample container 600 is from the first conveyor belt 300 to the second conveyor belt 400 through the turntable 500, the sample container 600 is conveyed to the turntable 500 through the first conveyor belt 300, when the sample container 600 reaches the set area under the action of the turntable 500, the first conveyor belt 300 and the turntable 500 are stopped within the set time, the personnel participating in the evaluation evaluate the sample container 600 in the set area, and the training code, position and 3-5 descriptive words of the sample container 600 are recorded through the data acquisition module 800.

[0089] In some embodiments, in step S30, samples of mechanically and artificially brewed base wines are prepared, and tasters are first asked to conduct preliminary evaluations, followed by blind tasting tests, and then repeated tests are performed to ensure the consistency and reliability of the results.

[0090] Specifically, wine sample evaluation includes: preliminary evaluation, blind tasting test, and repeated testing. Before the experiment begins, sensory evaluators will conduct preliminary evaluations on machine- and hand-brewed base wine samples. This stage is designed to help tasters become familiar with the basic flavor characteristics of wine samples, including aroma, mouthfeel, and overall perception, and to establish preliminary cognition for subsequent blind tasting tests.

[0091] During the blind tasting stage, all wine samples will be randomly numbered, and the evaluators will not know their origin (mechanical or artificial). They will independently evaluate the flavor characteristics of the wine samples according to standardized sensory evaluation methods and record detailed sensory descriptions and scores for each sample.

[0092] In order to ensure the reliability of the data and the consistency of the results, repeated tests will be arranged. The evaluators will taste the same wine samples again at different times and compare the two tasting results to test the stability and reproducibility of the tasting data.

[0093] More specifically, the sensory evaluators' initial evaluation process is as follows: 15 mL of each wine sample is placed in a tulip white wine glass and randomly coded with a three-digit number. The tasters are required to conduct a preliminary evaluation of the wine sample, describe the aroma of the wine sample by association, and then collect and summarize the descriptive vocabulary.

[0094] The process of blind tasting by sensory evaluators is as follows: the selected descriptive vocabulary list is provided to the tasters as a reference. The tasters mark the location of the samples on A4 paper according to the test results, and refer to the descriptive vocabulary list to evaluate the wines. Each wine sample is written with 3-5 descriptive words and aroma intensity scores. After smelling each sample, the tasters are required to smell coffee beans or eat cucumber strips / drink appropriate amount of water to relieve olfactory fatigue.

[0095] The sensory evaluators repeated the test as follows: the descriptive vocabulary was provided to the tasters as a reference, the wine samples were re-randomized and blinded. The tasters marked the sample locations on A4 paper and referred to the vocabulary (e.g. Figure 7 Write 3-5 descriptors and aroma intensity scores for each wine sample (as shown). After smelling each sample, sniff coffee beans or cucumber strips, or drink a moderate amount of water. Repeat the test data and compare it with the initial test results to check the consistency of the evaluation.

[0096] Based on the above preliminary evaluation, blind tasting test and repeated testing process, in step S30, the method of preparing machine-made and artificially brewed base wine samples, firstly having the tasters conduct preliminary evaluation, then conducting blind tasting test using the analysis device, and then conducting repeated testing to ensure the consistency and reliability of the results specifically includes the following steps:

[0097] S301. During the preliminary evaluation, the tasters taste various mechanically and artificially brewed base wine samples to help the tasters become familiar with the basic flavor characteristics of the wine samples, thereby establishing preliminary cognition for subsequent blind tasting tests.

[0098] S302. During the blind tasting test, various types of machine-made and artificially brewed base wine samples are respectively placed in different sample containers 600, and each sample container 600 is coded and displayed on a display, and the sample container 600 is placed on the first conveyor belt 300, and is transported to the turntable 500 by the first conveyor belt 300. When the turntable 500 reaches the set area, the first conveyor belt 300 and the turntable 500 are stopped, and the tasters taste the base wine samples in the sample containers 600 in the set area, and input the descriptive words or the scores of the descriptive words as the first wine sample evaluation data through the data acquisition module 800.

[0099] During the blind tasting test, various types of machine- and artificially brewed base wine samples are respectively placed in different sample containers 600, and after each sample container 600 is coded and displayed on the display, the sample container 600 is not placed on the first conveyor belt 300, but is placed on the second conveyor belt 400. In the process of the sample container 600 being input from the second conveyor belt 400 to the first conveyor belt 300 through the turntable 500, the distance between each sample container 600 is adjusted to the set distance. At this time, each sample container 600 located on the first conveyor belt 300 is then transported to the turntable 500.

[0100] When repeating the test, the blind tasting test steps are repeated at different time periods to obtain second wine sample evaluation data, and the second wine sample evaluation data is compared with the first wine sample evaluation data to verify the stability and reproducibility of the evaluation data.

[0101] In some embodiments, in step S40, the wine sample evaluation data is collected by the data acquisition module 800, and when the wine sample evaluation data is processed by the display and control terminal 900, a multiple factor analysis is performed on the sample coordinates and the acquired aroma descriptors and their frequencies to obtain the sample distribution and aroma characteristic attribute results.

[0102] Step S40 is a data processing flow, which can be configured in the display and control terminal 900 in the form of a program or a circuit module and implemented by the display and control terminal 900.

[0103] Exemplary, the process of data processing and analysis by the display and control terminal 900: After collecting the wine sample evaluation data (i.e., the aroma descriptors of the wine samples and the scores of all sensory personnel on the descriptors), a complete flavor description data set is established. Use SPSS26 to construct a sensory evaluation matrix for wine samples, in which samples are variable rows and descriptors or scores are variable columns to form a multidimensional data table. Then, use XLSTAT 2019 to perform multiple factor analysis, integrate sample coordinates and aroma frequency data, and analyze the key factors affecting the flavor differences of Luzhou-flavor liquor. Finally, a scatter plot is generated through principal component analysis to intuitively display flavor differences and influencing factors.

[0104] More specifically, the process of building a wine sample evaluation dataset is as follows: collect sensory evaluation data of wine samples, including flavor descriptors and scores for each wine sample, and organize these data into a complete dataset, where rows of the data table represent wine samples and columns represent descriptors or scoring items.

[0105] The process of constructing the sensory evaluation matrix using SPSS26 is as follows: after importing the wine sample evaluation data set into SPSS26, each row represents a wine sample, and each column represents a sensory dimension (aroma descriptor and aroma intensity), descriptive statistical analysis of the data is performed, such as calculating the mean, standard deviation, etc.;

[0106] The process of using XLSTAT 2019 to conduct multiple factor analysis is as follows: first, the wine sample evaluation data is imported into XLSTAT and different “groups” are defined. Then, MFA is performed to reduce the data dimension and extract the main factors;

[0107] The process of integrating sample coordinates and wine sample evaluation data is as follows: after MFA analysis, the coordinates of each wine sample will be obtained, which represent the position of the wine sample in multidimensional space. Then the wine sample evaluation data will be integrated into the analysis process to quantitatively evaluate the aroma characteristics of each wine sample (quantitative evaluation is performed by detecting aroma components through GC-MS);

[0108] The process of generating a scatter plot using principal component analysis (PCA) is to perform principal component analysis on the wine sample evaluation data to further simplify the data and extract the most explanatory factors. The generated scatter plot shows the distribution of the wine samples in the principal component space. Through the scatter plot, you can intuitively see which wine samples are similar or significantly different in aroma characteristics.

[0109] Based on the wine sample evaluation data, multiple factor analysis was performed on the sample coordinates and the aroma descriptors obtained by UFP and their frequencies, and the following results were obtained: Figure 8 The sample distribution and aroma characteristic attribute results shown in the figure show that Dim1 explains 28.90% and Dim2 explains 16.78%, accounting for 45.68% of the overall variation. As can be seen from the figure, there is a big difference in flavor between manual and mechanical retort distillation base wines. Based on the above conclusions, we focus on the analysis. Figure 3 From dimension one, it can be seen that the projection length of the cellar aroma branch is the longest and the angle with the X-axis is the smallest. This shows that it contributes the most to dimension one, and it can be clearly seen that there is a significant difference in cellar aroma flavor between manual and mechanical retort distilled strong-flavor base liquors.

[0110] In summary, the embodiment of the present invention is based on the Napping-UFP method, which quickly reveals the flavor differences between manual and mechanical steamed Luzhou-flavor base liquors through sensory evaluation and multi-factor analysis, and locates the key aroma samples that affect the flavor characteristics. This method combines scientific sensory evaluation processes and precise data analysis technology, provides reliable technical support and scientific basis for in-depth analysis of cellar aroma differences, significantly improves the efficiency and accuracy of research on the flavor characteristics of liquor, and has broad application value and promotion prospects.

[0111] The above implementation modes are only used to illustrate the present application, and are not intended to limit the present application. Ordinary technicians in the relevant technical field may make various changes and modifications without departing from the spirit and scope of the present application. Therefore, all equivalent technical solutions also belong to the scope of the present application, and the scope of patent protection of the present application shall be limited by the claims.

Claims

1. An analytical device for evaluating the flavor characteristics of manual and mechanical retorted Luzhou-flavor liquor, characterized in that: It includes an operating table, a bracket, a first conveyor belt, a second conveyor belt, a turntable, a sample container, a mechanical claw module, a data acquisition module and a display and control terminal; The sample container is provided in plurality, and the support, data acquisition module and turntable are provided on the operating table; the mechanical claw module is fixed on the support, and both the mechanical claw module and the data acquisition module are connected to the display and control terminal signal, and the mechanical claw module is located at the upper end of the turntable. Under the control of the display and control terminal, the mechanical claw module grabs and lifts the sample container transported to the corresponding position on the turntable to adjust the distance between the plurality of sample containers and / or adjust the order of the plurality of sample containers; The turntable has a first inlet and outlet end and a second inlet and outlet end, and the first conveyor belt and the second conveyor belt are arranged corresponding to the positions of the first inlet and outlet end and the second inlet and outlet end respectively; the turntable, the first conveyor belt and the second conveyor belt are all connected to the display and control terminal signal; The outer surface of the sample container is provided with a display, and the display is connected to the display control terminal signal to obtain the number information fed by the display control terminal and display it. The sample container is used to hold the wine sample; The data acquisition module is used to collect wine sample evaluation data and feed it to the display and control terminal. The wine sample evaluation data includes the description words of the wine sample and the scores of the description words. The display and control terminal is used to: Based on the descriptors of the wine samples and the scores of the descriptors, a sensory evaluation matrix of the wine samples is constructed, wherein the sensory evaluation matrix includes variable rows and variable columns, wherein the variable rows are the wine samples, and the descriptors of the wine samples or the scores of the descriptors are the variable columns; Performing multiple factor analysis on the sensory evaluation matrix, integrating sample coordinates and aroma frequency data, and determining key factors affecting the flavor differences of Luzhou-flavor liquor; Generate a scatter plot based on principal component analysis to intuitively display flavor differences and influencing factors.

2. The analytical device for evaluating the flavor characteristics of manually and mechanically steamed Luzhou-flavor liquor as claimed in claim 1, characterized in that: The data acquisition module includes a touch screen and a microphone module, both of which are connected to the display and control terminal signal, the touch screen is embedded in the upper table of the operating table, and the microphone module is arranged on the upper table of the operating table.

3. The analytical device for evaluating the flavor characteristics of manual and mechanically steamed Luzhou-flavor liquors as claimed in claim 1, characterized in that: The mechanical claw module includes a linear motor and a clamping mechanical claw. The linear motor is installed on the bracket, and the clamping mechanical claw is installed on the linear motor so as to be lifted and lowered vertically under the action of the linear motor to clamp the sample container.

4. The analytical device for evaluating the flavor characteristics of manually and mechanically steamed Luzhou-flavor liquor as claimed in claim 3, characterized in that: The clamping mechanical claw includes a plate body, a driving motor, a driving gear, a first driven gear, a second driven gear, a first claw body and a second claw body; wherein the driving motor is arranged at the lower end of the plate body, the driving motor is connected to the driving gear through a through hole arranged on the plate body, the driving gear is meshed with the first driven gear, the first driven gear is meshed with the second driven gear, and the first claw body and the second claw body are respectively assembled on the first driven gear and the second driven gear.

5. An analytical method for evaluating the flavor characteristics of manual and mechanically steamed Luzhou-flavor liquors, based on the analytical device for evaluating the flavor characteristics of manual and mechanically steamed Luzhou-flavor liquors as claimed in any one of claims 1 to 4, characterized in that: The analysis method comprises: Recruit people with certain wine tasting experience and sensory analysis ability to participate in sensory evaluation, conduct olfactory ability tests on the recruited people, and select those who participate in the evaluation; Provide training to personnel involved in the evaluation to ensure that they can correctly carry out the evaluation process; Prepare samples of machine- and hand-brewed base wines for initial evaluation by tasters, followed by blind tasting tests and repeated testing to ensure consistency and reliability of results; The wine sample evaluation data is collected by the data collection module, and the wine sample evaluation data is processed by the display and control terminal to obtain the analysis result.

6. The analytical method for evaluating the flavor characteristics of manual and mechanical retorted Luzhou-flavor liquors as claimed in claim 5, characterized in that: Methods for conducting olfactory ability tests on recruited personnel and selecting those for evaluation include: preparing an olfactory sample, wherein the olfactory sample comprises a plurality of sample containers, wherein the plurality of sample containers respectively contain different types of olfactory samples; A display and control terminal is used to randomly generate a test code, each test code corresponds to a sample container, and is displayed on a display on the corresponding sample container; The display and control terminal is used to control the operation of the first conveyor belt and the turntable, and several sample containers in the olfactory sample are placed in the first conveyor belt in a first order, and are transported to the turntable through the first conveyor belt. When the sample container reaches a set area under the action of the turntable, the first conveyor belt and the turntable are stopped within a set time, and the recruited personnel sniff the sample containers in the set area. After the set time is over, the first conveyor belt and the turntable are continued to operate, and this cycle is repeated until the olfactory test of the olfactory sample is completed. At this time, each sample container in the olfactory sample is located on the second conveyor belt, and the display of each sample container in the olfactory sample is turned off. Based on the second order of the olfactory samples randomly generated by the display and control terminal, the second conveyor belt is controlled to operate, and the sample containers located in the first Each sample container on the second conveyor belt is sent to the turntable in turn, and the mechanical claw module is controlled to cooperate with the turntable to adjust the order of each sample container and then send it to the first conveyor belt. At this time, the order of each sample container on the first conveyor belt is the second order of the olfactory sample generated by the display and control terminal. The conveying direction of the first conveyor belt is adjusted so that each sample container is sent to the turntable according to the second order. When the sample container reaches the set area under the action of the turntable, the first conveyor belt and the turntable are stopped within the set time. The recruited personnel smell the sample containers in the set area, and the test code of the sample containers in the set area is given by the data acquisition module. This cycle is repeated until all sample containers pass the turntable and the aroma matching test is completed. preparing aroma description samples, each aroma description sample comprising a plurality of sample containers, each of which contains different types of aroma description samples; The display and control terminal is used to randomly generate aroma description codes, each aroma description code corresponds to a sample container, and is displayed on a display on the corresponding sample container; The display and control terminal is used to control the operation of the first conveyor belt and the turntable, and several sample containers of the olfactory sample are placed in the first conveyor belt in turn, and transported to the turntable through the first conveyor belt. When the sample container reaches the set area under the action of the turntable, the first conveyor belt and the turntable are stopped within the set time. The recruited personnel smell the sample containers in the set area and input 1-3 descriptive words through the data acquisition module. After the set time is over, the first conveyor belt and the turntable continue to operate, and this cycle is repeated until all the sample containers pass through the turntable to complete the aroma description detection.

7. The analytical method for evaluating the flavor characteristics of manual and mechanical retorted Luzhou-flavor liquors as claimed in claim 5, characterized in that: Ways to train the personnel involved in the evaluation to ensure that they can correctly carry out the evaluation process include: Different flavors of liquor are placed in different sample containers as training liquor samples, and each sample container is coded by a display control terminal to obtain a corresponding training code, and the training code is displayed on a display; Place each sample container on the second conveyor belt in sequence, operate the second conveyor belt, the turntable and the first conveyor belt, the conveying direction of each sample container is from the second conveyor belt to the first conveyor belt through the turntable, during the conveying process, control the mechanical claw module to lift the sample container, adjust the distance between each sample container, so that the distance between each sample container is consistent with the set distance, at this time each sample container is located on the first conveyor belt at the set distance, and stop the operation of the second conveyor belt, the turntable and the first conveyor belt; The second conveyor belt, the turntable and the first conveyor belt are operated again. The conveying direction of each sample container is from the first conveyor belt through the turntable to the second conveyor belt. The sample container is conveyed to the turntable through the first conveyor belt. When the sample container reaches the set area under the action of the turntable, the first conveyor belt and the turntable are stopped within the set time. The personnel participating in the evaluation evaluate the sample containers in the set area and record the training code, position and 3-5 descriptive words of the sample container through the data acquisition module.

8. The analytical method for evaluating the flavor characteristics of manual and mechanical retorted Luzhou-flavor liquors as claimed in claim 5, characterized in that: Methods for preparing samples of both machine-made and hand-made base beers for initial evaluation by tasters, followed by blind tastings, and then repeated testing to ensure consistency and reliability of results include: During the initial evaluation, tasters tasted various machine- and hand-brewed base wine samples to help tasters become familiar with the basic flavor characteristics of the wine samples, thereby establishing a preliminary understanding for subsequent blind tasting tests; During the blind tasting test, various machine-made and artificially brewed base wine samples are respectively placed in different sample containers, and each sample container is coded and displayed on a display, and the sample container is placed on the first conveyor belt, and is conveyed to the turntable by the first conveyor belt, and when the turntable reaches a set area, the first conveyor belt and the turntable are stopped, and the tasters taste the base wine samples in the sample containers in the set area, and input the descriptive words or the scores of the descriptive words as the first wine sample evaluation data through the data acquisition module; When repeating the test, the blind tasting test steps are repeated at different time periods to obtain second wine sample evaluation data, and the second wine sample evaluation data is compared with the first wine sample evaluation data to verify the stability and reproducibility of the evaluation data.

9. The analytical method for evaluating the flavor characteristics of manual and mechanical retorted Luzhou-flavor liquors as claimed in claim 8, characterized in that: During the blind tasting test, various types of machine-brewed and artificially brewed base wine samples are respectively placed in different sample containers, and after each sample container is coded and displayed on the display, the sample containers are not placed on the first conveyor belt, but on the second conveyor belt. In the process of the sample containers being input from the second conveyor belt to the first conveyor belt through the turntable, the distance between each sample container is adjusted to the set distance. At this time, each sample container on the first conveyor belt is then transported to the turntable.

10. The analytical method for evaluating the flavor characteristics of manual and mechanical retorted Luzhou-flavor liquors as claimed in claim 5, characterized in that: The wine sample evaluation data is collected by the data collection module and processed by the display and control terminal. The sample coordinates and the obtained aroma descriptors and their frequencies are subjected to multiple factor analysis to obtain the sample distribution and aroma characteristic attribute results.

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