电子舌对不同类型酒味觉的辨识研究

为了研究电子舌对不同类型酒的识别能力。 将所有样品按照酒∶水=1∶2（V/V）进行稀释后，采用TS-5000Z味觉分析系统进行 检测，再对传感器信号进行主成分分析（PCA）、雷达图分析和稳定性分析。结果表明，主成分1（PC1）为苦味，贡献率为91.5%；主成分2（PC2）为酸味，贡献率为5.8%。 1#和4#样品味觉相近，分为一类；2#、3#和5#样品味觉相近，分为一类；6#、7#样品与其他样品的味觉都不 一样，各自单独分为一类。 2#样品酸味最强，涩味最弱；7#样品酸味最弱、涩味最强、苦味最强；4#样品苦味最弱。 可见电子舌能有效区 分不同类型酒的味感差别。

Identification of taste of different kinds of liquor by electronic tongue

In order to study the identification ability of electronic tongue to different kinds of liquor, all samples were diluted according to the volume ratio of liquor ∶ water 1∶2 (V/V) and then detected by TS-5000Z taste analysis system. The sensor signal was analyzed by principal component analysis (PCA), radar image analysis and stability analysis. The results showed that PC1 showed bitter taste and the contribution rate was 91.5%, PC2 showed sour taste and the contribution rate was 5.8%, sample 1# and 4# had close taste, and they were classified into one category, sample 2#, 3# and 5# had close taste, and they were classified into one category. However, sample 6# and 7# were different from other samples and classified separately. Sample 2# had the strongest sour taste and weakest astringency; sample 7# had the weakest sour taste, the strongest astringency and bitter taste; sample 4# had the weakest bitter taste. So it is clear that electronic tongue can effectively distinguish the taste difference of different wine.