苹果酒品质检测中电子鼻和电子舌检测参数的优化

以不同产地相同品种的苹果（陕西长富二号、甘肃长富二号、山东长富二号）为原料酿造苹果酒，采用电子鼻和电子舌技术对3种不同苹果酒的挥发性气味和滋味成分进行检测和分析。从样品稀释倍数、顶空进样体积、顶空生成时间和载气流速4个实验参数研究检测条件对电子鼻传感器响应信号的影响，选取传感器信号峰值和稳定值，通过单因素方差分析和主成分分析（PCA），获得电子鼻的最佳检测参数为：样品稀释30倍、顶空进样体积5 mL、顶空生成时间5.0 min、载气流速300 mL/min。从样品稀释倍数研究检测条件对电子舌传感器响应信号的影响，通过主成分分析，获得电子舌的最佳检测参数为样品稀释30倍。应用优化后的参数采用电子鼻和电子舌对3种不同苹果酒的检测，区分效果较好，能够从挥发性气味、滋味等实现苹果酒的检测和鉴别。

Optimization of electronic nose and electronic tongue parameters for quality detection of different apple wine

Apple wines were brewed with the same varieties of apple but different regions (Shaanxi Changfu No.2, Gansu Changfu No.2 and Shandong Changfu No.2), and the aroma and taste of the apple wines were determined and analyzed using electronic nose and electronic tongue. The effect of the detection conditions on the response signal of the electronic nose sensor was investigated mainly from four experimental parameters as the sample diluted multiples, the headspace sampling volume, the headspace-generated time and the flow rate of carrier gas. The sensor signal peaks and stability values were selected, and the optimal detection parameters of electronic nose were determined by single factor experiments and principle component analysis (PCA) as follows: sample diluted multiples 30, headspace sampling volume 5 ml, headspace-generated time 5.0 min, and flow rate of carrier gas 300 ml/min. The influence of the detection condition on the response signal of the electronic tongue sensor was investigated mainly from the sample diluted multiples, the optimal sample diluted multiples obtained was 30 by PCA. The optimized parameters were used to detect three kinds of apple wines by electronic- nose combined with electronic-tongue, which could detect and identify the volatile aroma and taste of the three apple wines, and the distinguish effect was good.