摘要
以４６种白酒为样本，以每个样本的乙酸乙酯、己酸乙酯等１７种香味成分的气相色谱、气质联用定性定量分析数据和感官评价结果为指标，用聚类分析研究了白酒香型数据。从统计学的观点来看，本文所选聚类方法可行，所得分析结果理想。
Based on the data of 17 flavor components in 46 samples that were obtained by GC,GC-MS and sensory evaluation the cluster analysis was used in the aroma recognition of the samples. The correlation between sensory analysis and chemical compositions was disclosed. Viewing from a statistical perspective, the results were satisfactory.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第8期37-41,共5页
Food Science
