Nondestructive Identification of Chinese Chive Seeds and its Counterfeit Scallion Seeds Based on Machine Vision and Electronic Nose

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-01-28 DOI:10.1007/s11483-025-09934-1

Qiang Zhang, Baomei Wu, Weizhong Liu

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引用次数: 0

Abstract

To explore a non-destructive identification method for distinguishing Chinese chive (Allium tuberosum Rottl. ex Spreng) seeds from their adulterant, scallion (Allium fistulosum L.) seeds, machine vision and electronic nose technologies were employed. Principal component analysis (PCA), linear discriminant analysis (LDA), artificial neural networks (ANNs), and random forest (RF) algorithms were utilized to perform discriminant analyses based on the acquired data. The comprehensive results indicated that the image-based discrimination method, which integrates PCA with LDA and RF, demonstrated excellent accuracy using the obtained image information. Notably, the RF model established using odor information from the electronic nose achieved the lowest error rates of 0.98% for the training set and 0.70% for the test set. Overall, it was found effective and feasible to apply pattern recognition technology, combining both image and odor information, for the discrimination between Chinese chive seeds and their adulterated scallion seeds.

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.