Baijiu aroma component segmented sniffing auxiliary equipment and sniffing method thereof

Abstract

The invention relates to the technical field of baijiu aroma smelling, and aims to solve the problems that in the prior art, only a single compound can be smelled, volatile component loss or chemical property change is easily caused, dynamic change of aroma levels during natural volatilization of a baijiu body cannot be simulated, and multi-component separation precision is insufficient. The invention provides a segmented sniffing auxiliary device for white spirit aroma components and a sniffing method thereof. The segmented sniffing auxiliary device comprises a sealed shell, a sealed cavity is formed in the sealed shell, and a sniffing cover is arranged at one end of the sealed shell and communicates with the sealed cavity; atomization equipment capable of controlling the temperature range is arranged in the sealing cavity and corresponds to the smelling cover, a gas carrying system capable of adjusting the gas flow rate is arranged at the end, away from the smelling cover, of the atomization equipment, and the atomization equipment is electrically connected with a temperature control system. The device has the beneficial effects that mixed compounds can be smelled, volatile component loss or chemical property change is not easily caused, the dynamic change of aroma levels during natural volatilization of a wine body can be simulated, and the multi-component separation precision is high.

Description

Technical Field

[0001] The present invention relates to the technical field of olfactory detection of liquor aroma, and in particular to a segmented olfactory detection auxiliary device for liquor aroma components and a olfactory detection method thereof. Background Art

[0002] Baijiu is a traditional distilled liquor made from grains such as sorghum and wheat through microbial fermentation, especially the sauce-flavored baijiu. The aroma components are complex, including various compounds such as alcohol, ester, aldehyde, ketone, and acid. During storage, the aroma substances in the baijiu will undergo physical and chemical changes such as oxidation, esterification, and hydrolysis, making the aroma more layered.

[0003] At present, there are difficulties in studying the aroma of liquor composed of multiple substances and the aroma imparted by a single substance. Relying solely on the analysis and reorganization of aroma substances not only consumes a lot of manpower and material resources, but also has poor results.

[0004] The current mainstream gas chromatography-olfaction-mass spectrometry (GC-O-MS) technology has defects: first, it can only smell a single compound and cannot reflect the true aroma of the synergistic effect of multiple components; second, operations such as concentration and extraction in sample pretreatment can easily cause the loss of volatile components or changes in chemical properties; third, it cannot simulate the dynamic changes in aroma levels during the natural evaporation of the wine; the dynamic olfactory device proposed by the industry relies on mechanical stirring to accelerate evaporation, and fails to solve the problem of insufficient precision in multi-component separation; therefore, there is an urgent need to develop equipment that can retain the original aroma characteristics of the wine and realize segmented olfaction. Summary of the Invention

[0005] The present invention aims to provide a segmented smelling auxiliary device for liquor aroma components and a smelling method thereof, so as to solve the problems in the prior art that only a single compound can be smelled, volatile components are easily lost or chemical properties are changed, the dynamic changes of aroma levels during the natural volatilization of the liquor cannot be simulated, and the multi-component separation accuracy is insufficient.

[0006] The embodiment of the present invention is achieved as follows:

[0007] The embodiment of the present invention provides a segmented smelling auxiliary device for liquor aroma components, which includes a sealed housing;

[0008] The sealed shell has a sealed cavity inside, and one end of the sealed shell has a smelling cover, which is connected to the sealed cavity;

[0009] The inside of the sealed cavity is provided with an atomizing device capable of controlling the temperature range. The atomizing device corresponds to the olfactory hood. The end of the atomizing device away from the olfactory hood is provided with a carrier gas system capable of adjusting the gas flow rate. The atomizing device is electrically connected to a temperature control system.

[0010] The present embodiment discloses a segmented sniffing auxiliary device for aroma components of liquor. The liquor sample is injected into the atomizing device, and the temperature of the atomizing device is controlled by a temperature control system to evaporate the liquor sample. The carrier gas system injects nitrogen into the sealed cavity, and the nitrogen pushes the aroma of the evaporated liquor sample into the sniffing hood, making it convenient for the staff to smell the aroma of different sections in different time periods. As a result, the segmented sniffing auxiliary device for aroma components of liquor has the beneficial effects of being able to smell mixed compounds, not easily causing loss of volatile components or changes in chemical properties, being able to simulate the dynamic changes of aroma levels during natural evaporation of the liquor body, and having high precision in multi-component separation.

[0011] Optionally, the atomizing device has a rotatable heating plate, which is rotatably mounted inside the sealed cavity. A wine filling port is provided at the center of the heating plate, and the wine filling port passes through the sealed shell.

[0012] With such an arrangement, the heating plate can utilize centrifugal action to evenly spread the wine sample added from the wine filling port onto the heating plate, making it easy to control the temperature of the heating plate through a temperature control system, thereby simulating a real tasting environment and evaporating the wine sample into gas, making it easier for staff to smell the aroma of different sections at different time periods.

[0013] Optionally, a rotating motor is provided at the bottom of the heating plate, and an output shaft of the rotating motor is fixedly connected to the center of the heating plate.

[0014] With such arrangement, the rotating motor can rotate the heating plate at a constant speed, causing the heating plate to generate centrifugal force, which is beneficial for evenly coating the wine sample on the heating plate, and facilitating the natural heating and volatilization of the wine sample or constant temperature volatilization.

[0015] Optionally: the rotating motor is electrically connected to a power switch and a power cord, the power switch is fixed on the outer wall of the sealed shell and electrically connected to the temperature control system, the power cord can be sealed through the sealed shell and electrically connected to the temperature control system, and the temperature control system is electrically connected to the heating plate.

[0016] With such arrangement, the power line can provide energy for heating the heating plate, and the power switch can control the start and stop of the heating plate.

[0017] Optionally: an arc-shaped odor collecting cover is provided at one end of the heating plate close to the olfactory hood, an outer arc surface of the arc-shaped odor collecting cover is connected to a wine aroma duct, an end of the wine aroma duct away from the heating plate has a wine aroma outlet, and the wine aroma outlet is located inside the olfactory hood.

[0018] In this arrangement, the heating plate heats and evaporates the wine sample, and the aroma of the wine sample is collected by the arc-shaped odor collecting cover. The collected wine sample aroma is discharged through the wine aroma outlet on the wine aroma duct, so that the staff can smell the aroma of different sections in different time periods.

[0019] Optionally, the carrier gas system has an air duct, one end of the air duct is located inside the sealed shell, and the other end of the air duct is located outside the sealed shell.

[0020] With such arrangement, the air duct can inject nitrogen into the sealed cavity, and the nitrogen can push the wine-like aroma evaporated from the heating plate into the olfactory hood, making it convenient for the staff to smell it.

[0021] Optionally, one end of the air guide pipe is fixedly connected to a curved air diffusion cover, the curved air diffusion cover is in communication with the air guide pipe, and the inner curved surface of the curved air diffusion cover has a plurality of evenly distributed air outlet holes.

[0022] With such arrangement, the arc-shaped diffuser hood facilitates to evenly disperse the nitrogen, thereby forming a stable laminar flow, which is beneficial to promote the movement of the aroma of the wine sample.

[0023] Optionally, a control module for controlling the nitrogen flow rate is installed at the other end of the air duct.

[0024] With this arrangement, the control module can control the flow rate of nitrogen to facilitate the formation of a stable laminar flow and avoid aroma mixing caused by turbulence.

[0025] Optionally, an atomizer is fixedly connected to the outer wall of the sealed shell, the inner side of the atomizer is sealed with the sealed shell, an atomization conduit is further provided inside the sealed cavity, one end of the atomization conduit is sealed with the atomizer, and the other end of the atomization conduit has an atomization gas outlet, and the atomization gas outlet is located inside the olfactory mask;

[0026] The atomizing conduit is provided with a regulating switch for controlling the size of the airflow.

[0027] With such an arrangement, the atomizer can generate a water atomized airflow, and the atomized water vapor is discharged into the olfactory mask through the atomized gas outlet on the atomizing duct, which is beneficial to prevent the airflow at the olfactory outlet from drying out, protect the nasal cavity of the sniffer, and increase the comfort of smelling.

[0028] In one implementation of this embodiment, a method for smelling liquor aroma components using a segmented smelling auxiliary device is also provided, comprising the following steps:

[0029] Step 1: Prepare the liquor for segmented aroma analysis.

[0030] Step 2: Connect the power cord on the sealed housing to a power source;

[0031] Step 3: Turn on the power switch and set the temperature of the heating plate;

[0032] Step 4: Take an appropriate amount of wine sample and add it to the heating plate from the wine filling port. The heating plate is driven by the rotary motor to rotate, and the wine sample is evenly coated on the heating plate.

[0033] Step 5: Inject nitrogen into the arc-shaped air diffuser through the air guide pipe, blow the nitrogen evenly through the arc-shaped air diffuser, and control the nitrogen flow rate through the control module;

[0034] Step 6: starting the atomizer, and the atomizer delivers the moist atomized gas to the atomized gas outlet through the atomization conduit;

[0035] Step seven: The staff uses the above-mentioned olfactory hood to smell the aroma in different sections at different time periods, or collects the aroma components and uses a mass spectrometer to perform qualitative and quantitative analysis of the components.

[0036] In summary, the segmented smelling auxiliary equipment and smelling method for liquor aroma components disclosed in the present invention have the beneficial effects of being able to smell mixed compounds, not easily causing loss of volatile components or changes in chemical properties, being able to simulate the dynamic changes of aroma levels during natural volatilization of the liquor body, and having high multi-component separation accuracy. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for use in the embodiments. It should be understood that the following drawings only illustrate certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without paying any creative work.

[0038] Figure 1 This is a schematic structural diagram of a segmented smelling auxiliary device for liquor aroma components according to an embodiment of the present invention;

[0039] Figure 2 A partial side perspective view of a segmented smelling auxiliary device for liquor aroma components according to an embodiment of the present invention;

[0040] Figure 3 This is an engineering flow chart of a segmented sniffing auxiliary device for liquor aroma components in an embodiment of the present invention.

[0041] Icons: 1-sealed shell, 2-sealed cavity, 3-sniffing hood, 4-atomization equipment, 5-carrier gas system, 6-heating plate, 7-wine filling port, 8-rotating motor, 9-power switch, 10-power cord, 11-arc-shaped odor collection hood, 12-wine aroma duct, 13-wine aroma outlet, 14-air guide tube, 15-arc-shaped gas diffusion hood, 16-atomizer, 17-atomization duct, 18-atomization gas outlet, 19-control switch. DETAILED DESCRIPTION

[0042] To make the objectives, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Generally, the components of the embodiments of the present invention described and shown in the drawings herein can be arranged and designed in various different configurations.

[0043] Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the invention as claimed, but rather merely represents selected embodiments of the present invention. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without creative effort are intended to fall within the scope of protection of the present invention.

[0044] Example

[0045] See also Figure 1 、 Figure 2 and Figure 3 , this embodiment proposes a segmented smelling auxiliary device for liquor aroma components, comprising a sealed housing 1;

[0046] The sealed housing 1 has a sealed cavity 2 inside, and one end of the sealed housing 1 has a smelling cover 3, which is connected to the sealed cavity 2;

[0047] An atomizing device 4 capable of controlling the temperature range is provided inside the sealed cavity 2. The atomizing device 4 corresponds to the olfactory hood 3. An end of the atomizing device 4 away from the olfactory hood 3 is provided with a carrier gas system 5 capable of adjusting the gas flow rate. The atomizing device 4 is electrically connected to a temperature control system (not shown in the figure).

[0048] The present embodiment discloses a segmented sniffing auxiliary device for aroma components of liquor. The liquor sample is injected into the atomizing device 4, and the temperature of the atomizing device 4 is controlled by the temperature control system to evaporate the liquor sample. The carrier gas system 5 injects nitrogen into the sealed cavity 2, and the nitrogen pushes the aroma of the evaporated liquor sample into the sniffing hood 3, making it convenient for the staff to smell the aroma of different sections in different time periods. As a result, the segmented sniffing auxiliary device for aroma components of liquor has the beneficial effects of being able to smell mixed compounds, not easily causing loss of volatile components or changes in chemical properties, being able to simulate the dynamic changes of aroma levels during natural evaporation of the liquor body, and having high precision in multi-component separation.

[0049] See also Figure 1 、 Figure 2 and Figure 3 The atomizing device 4 has a rotatable heating plate 6, which is rotatably installed inside the sealed cavity 2. A wine filling port 7 is provided at the center of the heating plate 6, which passes through the sealed shell 1. The heating plate 6 can utilize centrifugal action to evenly spread the wine sample added through the wine filling port 7 on the heating plate 6, making it convenient to control the temperature of the heating plate 6 through the temperature control system, thereby simulating a real tasting environment, causing the wine sample to evaporate into gas, and making it convenient for the staff to smell the aroma of different sections in different time periods.

[0050] A rotating motor 8 is provided at the bottom of the heating plate 6. The output shaft of the rotating motor 8 is fixedly connected to the center of the heating plate 6. The rotating motor 8 can rotate the heating plate 6 at a constant speed, so that the heating plate 6 generates centrifugal force, which is conducive to evenly coating the wine sample on the heating plate 6, facilitating the natural heating and volatilization of the wine sample or constant temperature volatilization.

[0051] The rotating motor 8 is electrically connected to a power switch 9 and a power cord 10. The power switch 9 is fixed on the outer wall of the sealed shell 1 and is electrically connected to the temperature control system. The power cord 10 can be sealed and pass through the sealed shell 1 and is electrically connected to the temperature control system. The temperature control system is electrically connected to the heating plate 6. The power cord 10 can provide energy for heating the heating plate 6, and the power switch 9 can control the start and stop of the heating plate 6.

[0052] See also Figure 1 、 Figure 2 and Figure 3 The heating plate 6 is provided with an arc-shaped odor collecting cover 11 at one end close to the olfactory hood 3, and the outer arc surface of the arc-shaped odor collecting cover 11 is connected to a wine aroma duct 12. The wine aroma duct 12 has a wine aroma outlet 13 at one end away from the heating plate 6. The wine aroma outlet 13 is located inside the olfactory hood 3. The heating plate 6 heats and evaporates the wine sample, and the aroma of the wine sample is collected by the arc-shaped odor collecting cover 11. The collected wine sample aroma is discharged through the wine aroma outlet 13 on the wine aroma duct 12, so that the staff can smell the aroma of different sections in different time periods.

[0053] The carrier gas system 5 has an air duct 14, one end of which is located inside the sealed shell 1, and the other end of which is located outside the sealed shell 1. The air duct 14 can inject nitrogen into the sealed cavity 2, and the nitrogen pushes the wine-like aroma evaporated from the heating plate 6 into the olfactory hood 3, making it convenient for the staff to smell it.

[0054] One end of the air guide pipe 14 is fixedly connected to a curved air diffusion hood 15, which is communicated with the air guide pipe 14. The inner curved surface of the curved air diffusion hood 15 has a number of evenly distributed air outlet holes (not shown in the figure). The curved air diffusion hood 15 facilitates the uniform dispersion of nitrogen, thereby forming a stable laminar flow, which is conducive to promoting the movement of the wine aroma.

[0055] The other end of the air duct 14 is equipped with a control module (not shown) for controlling the flow rate of nitrogen. The control module can control the flow rate of nitrogen to form a stable laminar flow and avoid aroma mixing caused by turbulence.

[0056] See also Figure 1 、 Figure 2 and Figure 3 An atomizer 16 is fixedly connected to the outer wall of the sealed shell 1, and the inner side of the atomizer 16 is sealed with the sealed shell 1. The inside of the sealed cavity 2 is also provided with an atomization duct 17, one end of the atomization duct 17 is sealedly connected to the atomizer 16, and the other end of the atomization duct 17 is provided with an atomization gas outlet 18, which is located inside the olfactory hood 3; a control switch 19 for controlling the size of the airflow is provided on the atomization duct 17, the atomizer 16 can generate a water atomization airflow, and the atomized water vapor is discharged into the olfactory hood 3 through the atomization gas outlet 18 on the atomization duct 17, which is beneficial to prevent the airflow from drying out at the olfactory outlet, protect the nasal cavity of the sniffer, and increase the comfort of sniffing.

[0057] In this embodiment, the regulating switch 19 can be configured as a remote-controlled switch or a manually controlled switch. The manually controlled switch needs to ensure the sealing of the connection between the regulating switch 19 and the sealed housing 1 .

[0058] See also Figure 1 、 Figure 2 and Figure 3 In one embodiment of the present invention, a method for smelling liquor aroma components using a segmented smelling auxiliary device is also provided, comprising the following steps:

[0059] Step 1: Prepare the liquor for segmented aroma analysis.

[0060] Step 2: Connect the power cord 10 on the sealed housing 1 to the power supply;

[0061] Step 3: Turn on the power switch 9 and set the temperature of the heating plate 6;

[0062] Step 4: Take an appropriate amount of wine sample and add it to the heating plate 6 from the wine filling port 7. The heating plate 6 is driven by the rotary motor 8 to rotate, and the wine sample is evenly coated on the heating plate 6;

[0063] Step 5: Inject nitrogen into the arc-shaped air diffuser hood 15 through the air guide pipe 14. The nitrogen is evenly blown out through the arc-shaped air diffuser hood 15. The nitrogen flow rate is controlled by the control module.

[0064] Step 6: Start the atomizer 16, which delivers the moist atomized gas to the atomized gas outlet 18 through the atomizing conduit 17;

[0065] In step seven, the staff will use a sniffing hood to smell the aroma in different sections for three minutes, or collect the aroma components and use a mass spectrometer to perform qualitative and quantitative analysis of the components.

[0066] See also Figure 1 、 Figure 2 and Figure 3 In this embodiment, the heating plate 6 is a disc with a diameter of ten centimeters, which can be rotated and centrifuged, with a temperature control range of 30°C to 80°C, ±0.5°C, which can simulate the natural heating and volatilization process of the wine body and can also volatilize at a constant temperature.

[0067] See also Figure 1 、 Figure 2 and Figure 3 In this embodiment, the nitrogen flow rate in the air duct 14 is 10 mL / min to 500 mL / min and is adjustable, so as to form a stable laminar flow, avoid turbulence causing aroma mixing, and facilitate the staff to smell.

[0068] See also Figure 1 、 Figure 2 and Figure 3 In this embodiment, the design of the arc-shaped odor collection cover 11 and the wine aroma duct 12 utilizes the differences in volatility and diffusion coefficients of different substances to achieve spatial separation, and can obtain the smell of different aroma sections, making it convenient for staff to smell the aroma of different sections in different time periods.

[0069] See also Figure 1 、 Figure 2 and Figure 3 In this embodiment, physical separation of aroma components is achieved through precise temperature control and laminar carrier gas flow, avoiding interference from chemical pretreatment; large-volume injection and an inclined guide structure extend the migration path, thereby improving the response of low-concentration aroma substances.

[0070] See also Figure 1 、 Figure 2 and Figure 3In this embodiment, the non-uniform temperature field of the heating plate 6 simulates the temperature sensation in the mouth, which is closer to the actual drinking scene; the nitrogen flow rate can be adjusted to match the volatility characteristics of different types of liquor, such as reducing the flow rate when the high-boiling-point component of the sauce-flavor liquor accounts for a large proportion.

[0071] See also Figure 1 、 Figure 2 and Figure 3 , the working process of a segmented olfactory auxiliary device for liquor aroma components:

[0072] The wine sample (≤10mL) is injected into the heating plate 6 from the wine filling port 7. The wine sample is evenly coated on the heating plate 6 through centrifugal action. The volatilization temperature of the heating plate 6 is set by the temperature control system to simulate the real tasting environment. Nitrogen is introduced into the air duct 14. The nitrogen drives the volatile components to migrate along the arc-shaped odor collection cover 11 and the wine aroma duct 12, forming a spatial distribution according to the boiling point or polarity gradient. The aroma of different sections is smelled in different time periods through the olfactory cover 3, or the aroma components are collected, and the components are qualitatively and quantitatively analyzed using a mass spectrometer. When the aroma enters the olfactory cover 3, the water vapor atomized by the atomizer 16 simultaneously enters the olfactory cover 3 to protect the nasal cavity of the sniffer and increase the comfort of smelling.

[0073] For example: The specific implementation steps of segmented analysis of the aroma of Maotai-flavor liquor:

[0074] 1. Set the temperature of the heating plate 6, take 5mL of wine sample and inject it into the device. The heating plate 6 is centrifuged and the sample is evenly coated on the heating plate 6. You can also set a temperature gradient, initially at 40℃ for 2 minutes, and then increase to 60℃ at 5℃ / min;

[0075] 2. The nitrogen flow rate is set to 15 mL / min, and the volatile substances migrate to the olfactory area in sequence;

[0076] 3. In the first part (0min~1min), you can smell spicy, floral and fruity aromas;

[0077] 4. In the middle section (1-2 minutes), you can smell the aroma of baking, grain, and sweetness;

[0078] 5. The latter part (3min to 6min) is used to enrich high-boiling-point substances, and acid and other aromas can be smelled. The aroma can be segmented and collected in a cold trap, and the substance can be confirmed by mass spectrometry technology.

[0079] In summary, a segmented olfactory auxiliary equipment for liquor aroma components realizes the separation and olfaction of liquor aroma components, and can also collect them in segments, analyze the substances using mass spectrometry technology, and combine the aroma olfactory results to understand the composition of its aroma components, thereby providing a more reliable and scientific basis for the research on liquor aroma components.

[0080] The foregoing description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention are intended to be within the scope of protection of the present invention.

Claims

1. A segmented smelling auxiliary device for liquor aroma components, characterized by: comprising a sealed housing (1); The sealed housing (1) has a sealed cavity (2) inside, and one end of the sealed housing (1) has a smelling hood (3), and the smelling hood (3) is connected to the sealed cavity (2); The sealed cavity (2) is provided with an atomizing device (4) capable of controlling the temperature range. The atomizing device (4) corresponds to the olfactory hood (3). The atomizing device (4) is provided with a carrier gas system (5) capable of adjusting the gas flow rate at one end away from the olfactory hood (3). The atomizing device (4) is electrically connected to a temperature control system.

2. The segmented smelling auxiliary device for liquor aroma components according to claim 1 is characterized by: The atomizing device (4) has a rotatable heating plate (6), which is rotatably installed inside the sealed cavity (2). A wine filling port (7) is provided at the center of the heating plate (6), and the wine filling port (7) passes through the sealed housing (1).

3. The segmented smelling auxiliary device for liquor aroma components according to claim 2 is characterized by: A rotating motor (8) is provided at the bottom of the heating plate (6), and an output shaft of the rotating motor (8) is fixedly connected to the center of the heating plate (6).

4. The segmented smelling auxiliary device for liquor aroma components according to claim 3 is characterized by: The rotating motor (8) is electrically connected to a power switch (9) and a power line (10); the power switch (9) is fixed on the outer wall of the sealed housing (1) and is electrically connected to a temperature control system; the power line (10) can be sealed and pass through the sealed housing (1) and is electrically connected to the temperature control system; and the temperature control system is electrically connected to the heating plate (6).

5. The segmented smelling auxiliary device for liquor aroma components according to claim 2 is characterized by: An arc-shaped odor collecting cover (11) is provided at one end of the heating plate (6) close to the olfactory cover (3), and a wine aroma duct (12) is connected to the outer arc surface of the arc-shaped odor collecting cover (11). An end of the wine aroma duct (12) away from the heating plate (6) has a wine aroma outlet (13), and the wine aroma outlet (13) is located inside the olfactory cover (3).

6. The segmented smelling auxiliary device for liquor aroma components according to claim 1 is characterized by: The carrier gas system (5) has an air duct (14), one end of which is located inside the sealed housing (1), and the other end of which is located outside the sealed housing (1).

7. The segmented smelling auxiliary device for liquor aroma components according to claim 6, characterized in that: One end of the air guide pipe (14) is fixedly connected to an arc-shaped air diffusion cover (15), the arc-shaped air diffusion cover (15) is communicated with the air guide pipe (14), and the inner arc surface of the arc-shaped air diffusion cover (15) has a plurality of evenly distributed air outlet holes.

8. The segmented smelling auxiliary device for liquor aroma components according to claim 6 is characterized by: The other end of the air guide tube (14) is equipped with a control module for controlling the nitrogen flow rate.

9. The segmented smelling auxiliary device for liquor aroma components according to claim 1, characterized in that: An atomizer (16) is fixedly connected to the outer wall of the sealed shell (1), and the inner side of the atomizer (16) is sealedly connected to the sealed shell (1). The interior of the sealed cavity (2) also has an atomizing conduit (17), one end of the atomizing conduit (17) is sealedly connected to the atomizer (16), and the other end of the atomizing conduit (17) has an atomizing gas outlet (18), and the atomizing gas outlet (18) is located inside the olfactory hood (3); The atomizing conduit (17) is provided with a regulating switch (19) for controlling the size of the airflow.

10. A sniffing method using the segmented sniffing auxiliary device for liquor aroma components according to any one of claims 1 to 9, characterized in that: The steps include: Step 1: Prepare the liquor for segmented aroma analysis. Step 2: Connect the power cord (10) on the sealed housing (1) to a power source; Step 3: Turn on the power switch (9) and set the temperature of the heating plate (6); Step 4: Take an appropriate amount of wine sample and add it to the heating plate (6) from the wine filling port (7); the heating plate (6) is driven by the rotating motor (8) to rotate, and the wine sample is evenly coated on the heating plate (6); Step 5: injecting nitrogen into the arc-shaped air diffuser (15) through the air guide pipe (14), blowing the nitrogen evenly through the arc-shaped air diffuser (15), and controlling the nitrogen flow rate through the control module; Step six, starting the atomizer (16), wherein the atomizer (16) delivers the moist atomized gas to the atomized gas outlet (18) through the atomization conduit (17); In step seven, the staff smells the aroma in different sections at different time periods through the olfactory hood (3), or collects aroma components and uses a mass spectrometer to perform qualitative and quantitative analysis of the components.

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