A novel method for wine analysis based on sensor fusion technique

被引：27

作者：

Rong, L ^{[1
]}

Ping, W ^{[1
]}

Hu, WL ^{[1
]}

机构：

[1] Zhejiang Univ, Dept Biomed Engn, Biosensor Natl Special Lab, Hangzhou 310027, Peoples R China

来源：

SENSORS AND ACTUATORS B-CHEMICAL | 2000年 / 66卷 / 1-3期

基金：

中国国家自然科学基金;

关键词：

wine analysis; electronic nose; electronic tongue;

D O I：

10.1016/S0925-4005(00)00378-6

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A novel method for wine analysis based on sensor fusion technique is proposed in this paper. Our novel method is a vial of realizing an engineering model of the sensing and recognizing systems of humans that combines all features of artificial olfactory and artificial taste, i.e. 'electronic nose' and 'electronic tongue' for the classification of wine. Moreover, we improved a kind of fuzzy neural network for sensor information fusing. The results show that the above methods have the characteristics of better accuracy, convenience and efficiency. (C) 2000 Elsevier Science S.A. All rights reserved.

引用

页码：246 / 250

页数：5

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