Detection of the Chinese Rice Wine Using an Electronic Tongue

Xiao Li Lu; Xiao Qing Cai

doi:10.4028/www.scientific.net/AMR.1044-1045.937

Paper Titles

Research of Li-Ion Battery’s Protection Circuit Used in AGV
p.922

Research on Embedded Intelligent Vehicle Tracking Avoidance of Obstacle
p.926

Oil Source Valve Optimized Design and its Application in Mechanical Loader
p.930

The Application of TRIZ Theory in the Rub Drum of Reverse Data Acquistion and Modeling
p.933

Detection of the Chinese Rice Wine Using an Electronic Tongue
p.937

Offline Optimization of Parallel Hybrid Electric Vehicle Energy Management Strategy Based on the Dynamic Programming
p.941

Study on Characteristics of Simple Inductance Circuit under Cut-Off Discharge Mode
p.947

Study on Fault Location Technology of the OPGW Transmission Line
p.951

Analysis of Time Series to Wear Tendency of Aero-Engines
p.955

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 1044-1045Detection of the Chinese Rice Wine Using an...

Detection of the Chinese Rice Wine Using an Electronic Tongue

Abstract:

An electronic tongue was employed to detect different brands of Chinese rice wine. The results showed that all of the seven classes of Chinese rice wine can be discriminated by Discriminant Factor Analysis (DFA) and Principal Component Analysis (PCA). Based on Artificial Neural Network (ANN), the electronic tongue can predict the marked age of Chinese rice wine, and the accuracy of prediction was above 90% averagely.

You might also be interested in these eBooks

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 1044-1045)

Pages:

937-940

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1044-1045.937

Citation:

Cite this paper

Online since:

October 2014

Authors:

Xiao Li Lu*, Xiao Qing Cai

Keywords:

Chinese Rice Wine, Electronic Tongue, Pattern Recognition

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

* - Corresponding Author

References

[1] Xu, R.N., Bao Z.D., Pan X.X. and Hu P.X. Maturization of Chinese rice wine. Liquor Making, 2003, 30(2), 50–52.

Google Scholar

[2] Lu Y., Lu X., Chen X., Jiang M., et al. A survey of biogenic amines in Chinese rice wines. Food Chemistry, 2007, 100 : 1424–1428.

DOI: 10.1016/j.foodchem.2005.11.035

Google Scholar

[3] N. Vanbeneden, F. Delvaux, F. R. Delvaux. Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection. Journal of Chromatography A, 2006, 1136: 237–242.

DOI: 10.1016/j.chroma.2006.11.001

Google Scholar

[4] O. Pinho, Isabel M.P.L.V.O. Ferreira, Lúcia H.M.L.M. Santos. Method optimization by solid-phase microextraction in combination with gas chromatography with mass spectrometry for analysis of beer volatile fraction. Journal of Chromatography A, 2006, 1121: 145–153.

DOI: 10.1016/j.chroma.2006.04.013

Google Scholar