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.
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。
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.
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。
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