Yu-an Chen , Ju Chen , Fengjie Zou , Yong Chen , Xueya Wang , Guihua Peng , Yong Yin , Jia Yan
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引用次数: 0
Abstract
The electronic nose (E-nose) is a bionic sensing technology that simulates the biological olfactory system and is currently applied in various fields. To identify chili pepper varieties and origins conveniently and accurately, in this study, we developed a novel manifold discriminant extreme learning machine (MDELM) classification model combined with an E-nose to analyze the aroma of chili peppers. First, we collected flavor information from different chili pepper varieties and chili peppers of the same variety from different origins via an E-nose. Second, an MDELM classification model is designed by integrating manifold learning, linear discriminant analysis and maximum variance theory into a unified extreme learning machine framework. Third, we conducted extensive comparative experiments on three chili pepper odor datasets. The experimental results showed that MDELM achieved classification accuracies of 90.40 %, 87.60 %, and 98.80 % on the three datasets, outperforming the other six comparison models, which exhibited excellent performance in identifying chili pepper varieties and origins. Finally, ablation experiments and early recognition experiments were conducted, which indicated that each module of the model improved the model classification performance and that the MDELM can effectively complete early identification tasks for chili pepper odors via an E-nose.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.