鸡精人工感官评价与电子舌评价的相关模型研究

摘要

Chicken essence taste assessment of quality level relies on artificial sensory evaluation and electronic tongue data analysis.The research focuses on the correlation of two evaluation styles, collects artificial sensory evaluation data and electronic tongue sensory data by three different ingredients chicken essence, then establishes the correlation model with evaluation of artificial taste and electronic tongue data by the improved BP neural network, which can classify the unknown samples, and give the unknown sample's artificial sensory data directly by electronic tongue data, then compares the differences of artificial sensory evaluation index between standard sample and unkown sample in this category.The model not only meets the objective and fast requirement in chicken sensory evaluation process, but also provides the difference information in chicken quality appraisal process.%鸡精味觉的质量等级评估依靠人工感官评定和电子舌数据分析,以2种评价方式相关性为研究点,采集3种不同添加成分的鸡精调味料人工感官数据和电子舌感官数据,利用改进的BP算法建立人工感官评价与电子舌评价的映射模型,由未知样本的电子舌数据进行样本分类,并直接给出人工感官评价数据,同时比较该类别标准样本与未知样本的人工感官评价指标的差异性.该模型不仅在鸡精感官评价过程中满足客观、快速的要求,而且能够给出鸡精品质鉴定过程中的差异性信息.