Classification of white wine aromas with an electronic nose

被引：87
|
作者：
Lozano, J [1 ]
Santos, JP [1 ]
Horrillo, MC [1 ]
机构：
[1] CSIC, Inst Fis Aplicada, Lab Sensores, Madrid 28006, Spain
来源：
TALANTA | 2005年 / 67卷 / 03期
关键词：
aromatic compound; thin film sensor; pattern recognition techniques;
D O I：
10.1016/j.talanta.2005.03.015
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
This paper reports the use of a tin dioxide multisensor array based electronic nose for recognition of 29 typical aromas in white wine. Headspace technique has been used to extract aroma of the wine. Multivariate analysis, including principal component analysis (PCA) as well as probabilistic neural networks (PNNs), has been used to identify the main aroma added to the wine. The results showed that in spite of the strong influence of ethanol and other majority compounds of wine, the system could discriminate correctly the aromatic compounds added to the wine with a minimum accuracy of 97.2%. (c) 2005 Elsevier B.V. All rights reserved.
引用
收藏
页码：610 / 616
页数：7
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