关键词: 潜在Dirichlet分配（LDA）, 红酒气味, 红酒分子式

Abstract: In order to investigate the formation mechanism of odors and compounds in foods（such as wines and alcoholic beverages）, especially in foods containing complex aromas, a new method of applying LDA model to mine the relationship between the odor in red wine and chemical molecules is proposed. The method combines the aroma and molecules in the flavor data set, regards the red wine as the document, the odors and molecule as the word. The hidden wine features are excavated through the LDA theme model. According to the distribution of red wine and chemical molecules in wine, the method is combined with Apriori algorithm for correlation analysis, ultimately to find the relationship between odor and chemical molecules, which lays the foundation for designing an electronic nose that can recognize food odor by testing the chemical molecules. The experimental data are provided by the Nantes Oniris Laboratory. The experimental results partially confirm the feasibility of applying LDA model to mine the relationship between wine odors and chemical molecules.

Key words: Latent Dirichlet Allocation（LDA）, odor of red wine, molecule of red wine