http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113358779-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5df419a80369fedbc0b96ee4f40e70e3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N2030-025 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N30-8675 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N30-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N30-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-86 |
| filingDate | 2021-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e91e56af623ee5250bcf89fb79953dd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cab564eb092049ef2d34a5bb70807e5b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5865d04cef8ed4df6afb850aa7715372 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a8ddac7f1b74f2f11aab3f9fbc9a0b8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9e5eb40b4357c02171cbeb5526de911b |
| publicationDate | 2021-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113358779-A |
| titleOfInvention | Sensory evaluation method of liquor based on sparse principal components and GC-MS chromatogram |
| abstract | In order to solve the problem that the sensory evaluation results of liquor in the prior art are subjective and the accuracy of the evaluation results cannot be corroborated, the present invention discloses a sensory evaluation method for liquor based on sparse principal components and GC-MS chromatogram, comprising the following steps: 1. Obtain the sensory scores of n liquor samples from experts; Step 2, obtain the GC-MS chromatograms of the sparse principal components of the n liquor samples, and extract the comprehensive quality evaluation index on each GC-MS chromatogram; Step 3, According to the sensory score and the comprehensive index of quality evaluation, a mathematical model for sensory evaluation of liquor is constructed; in step 4, referring to step 2, the comprehensive index of quality evaluation of the liquor sample to be tested is obtained, and the mathematical model is introduced to objectively score the liquor. The invention provides a method for sensory evaluation of liquor based on sparse principal components and GC-MS chromatogram, which is more objective, not easily affected by factors such as environment, expert experience, number of experts and the like, and has higher reliability. |
| priorityDate | 2021-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 118.