摘要
针对辣椒料气味等级快速区分的方法进行研究,以辣椒料的气味信息检测为研究对象,根据强弱将辣椒料气味分为4个等级,分别是0级(无气味)、1级(极微弱)、2级(弱)、3级(明显)。利用电子鼻系统采集4种不同辣椒料样品的气味数据,对这些数据进行特征提取。利用BP神经网络对数据进行鉴别,正确识别率为94.23%,该研究利用电子鼻技术快速、准确地判断辣椒料气味等级。
The method of fast distinguishing the odor level of chili seasoning is studied.The odor information detection of chili seasoning is as the research object,and the odor of chili seasoning is divided into four levels according to the intensity,which are level 0(without odor),level 1(very weak),level 2(weak),level 3(obvious).The odor data of four different chili seasoning samples are collected by electronic nose system,and the data are extracted.Using BP neural network to identify the data,the correct recognition rate is 94.23%.This study has applied electronic nose technology to determine the odor level of chili seasoning quickly and accurately.
作者
李倩
李喆时
LI Qian;LI Zhe-shi(Hebei Institute of Communications,Shijiazhuang 051430,China;Shijiazhuang Institute of Technology,Shijiazhuang 050228,China)
出处
《中国调味品》
CAS
北大核心
2019年第8期166-168,共3页
China Condiment
基金
河北省高等教育教学改革研究与实践项目(2018GJJG650)
关键词
电子鼻
辣椒料
气味等级
BP神经网络
electronic nose
chili seasoning
odor level
BP neural network
