基于因子分析和神经网络分析预测评价酱香酒轮次与工艺.

何菲; 陈仁远

Using sauce-flavor batch base liquor and finished Baijiu (Chinese liquor) as research object, the odor activity value of 58 groups of flavor substances determined by GC-MS was calculated, and the data were analyzed by factors analysis and neural network analysis. The results of multilayer sensor analysis showed that the correct percentage of the prediction of the first to seventh batch sauce-flavor base liquor of Renhuai Daqu was 80.2%, and the correct percentage of the prediction of sauce-flavor finished Baijiu was more than 94.5%. Through the importance of multilayer perceptron independent variable and factor analysis component matrix study, results showed that there was greater correlation between the forecast of the batch of sauce-flavor base liquor and the content of isovaleraldehyde, acetic acid, ethyl phenyl acetate, furfural, ethyl acetate, 2,3,5-trimethyl pyrazine and other compounds. The technological prediction of sauce-flavor finished Baijiu was greatly correlated with ethyl octanoic, n-hexanol, ethyl decanoate, 2,3,5-trimethyl pyrazine, octanoic acid, butyric acid and other compounds.

PHENYLACETATES; OCTANOIC acid; ETHYL acetate; FACTOR analysis; BUTYRIC acid; ODORS

China Brewing, 2020, Vol 39, Issue 2, p162

0254-5071

Academic Journal

10.11882/j.issn.0254-5071.2020.02.030