电子鼻技术对不同轮次酱香型白酒的区分与识别

采用电子鼻技术对不同轮次酱香型白酒的香气差异性进行了研究。通过单因素试验确定了样品量、加热温度、顶空进样体积的最佳值分别为1 000 μL、25 ℃、100 μL。在此最佳条件下，比较了主成分分析和判别因子分析在处理电子鼻传感器响应信号时对不同轮次酱香型白酒的区分识别效果。结果表明，主成分分析法的区分识别效果要优于判别因子分析法。

Discrimination and identification of different rounds Moutai-flavor Baijiu by electronic nose

The aroma differences of different rounds Moutai-flavor Baijiu (Chinese liquor) were researched by electronic nose technology. By single factor experiments, the optimum sample amount, heating temperature, headspace sampling volume were determined to be 1 000 μl, 25 ℃ and 100 μl, respectively. Under the conditions, the discrimination and identification effects of principal component analysis and discriminant factor analysis on different rounds Moutai-flavor Baijiu in the processing of the electronic nose sensor response signal were compared. The results showed that the discrimination and identification effects of principal component analysis were better than that of discriminant factor analysis.