风味
葡萄酒
单宁酸
荧光
电子舌
化学
卷积神经网络
材料科学
食品科学
计算机科学
品味
有机化学
人工智能
物理
量子力学
出处
期刊:ACS Sensors
[American Chemical Society]
日期:2023-08-23
卷期号:8 (9): 3585-3594
被引量:15
标识
DOI:10.1021/acssensors.3c01273
摘要
Wine flavor is a vital quality characteristic in wine, influenced by those flavor components with low sensory thresholds. It is crucial to recognize and classify the wine components related to their flavor contribution. The integration of fluorescent sensors and artificial intelligence shows huge potential in flavor recognition by emulation of the gustatory perception system. Meanwhile, achieving information identification of wine based on multiple information barcodes has hopeful applications in anticounterfeiting. In this study, we present a simple method in which organic linkers are weaved into a hydrogen-bonded organic framework (HOF) for the available transformation of a metal-bonded organic framework (MOF) induced by lanthanide ions (Ln3+). The fluorescent Ln-MOF/HOF composite exhibits high sensitivity, rapid response, and good recyclability for detecting seven flavor compounds in wine, including tannic acid, ionone, vanillin, anethole, anisaldehyde, hydroxybenzaldehyde, and 4-hydroxy-2-methylacetophenone. Depending on its satisfactory detectability, a novel strategy is provided in which a fluorescent sensor is able to function as a smart fluorescent-tongue (F-tongue) by the aid of convolutional neural network to differentiate these seven flavor compounds. In addition, the Ln-MOF/HOF composite has been used to prepare multiple information barcodes for wine information identification on the basis of dynamic fluorescence response toward tannic acid. The mimetic gustatory perception system developed in this study may offer a promising strategy for flavor recognition in food and further food anticounterfeiting.
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