Identification and Analysis of Different Honeysuckle Wines Using Electronic Nose and Tongue Technology
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Abstract:
Electronic nose and tongue technology and a combination of both techniques with manual sensory evaluation were used for wine sample testing to identify different types of honeysuckle wines. The obtained data were analyzed using principal component analysis (PCA) and discriminant factor analysis (DFA) of both odor and taste. The sum of the contributions of the first principal component (PC1) and second principal component (PC2) of the PCA for different varieties of honeysuckle wine using the electronic nose, tongue, and a combination of the two was 90.97%, 90.91%, and 95.00%, respectively. According to DFA of the electronic nose, the total contribution was 89.72%, which corroborated the results of PCA. The Xiaoqu brewed honeysuckle wine was fresher than the Daqu brewed and Daqu formulated honeysuckle wines, consistent with the results obtained using the artificial senses. Therefore, electronic nose and tongue technology can accurately identify different types of honeysuckle wine samples and can be used to analyze them.
