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Odor Fingerprint Analysis Using Feature Mining Method Based on Olfactory Sensory Evaluation
DOI:10.3390/s18103387.png)
摘要
En 中文
In this paper, we aim to use odor fingerprint analysis to identify and detect various odors. We obtained the olfactory sensory evaluation of eight different brands of Chinese liquor by a lab-developed intelligent nose. From the respective combination of the time domain and frequency domain, we extract features to reflect the samples comprehensively. However, the extracted feature combined time domain and frequency domain will bring redundant information that affects performance. Therefore, we proposed data by Principal Component Analysis (PCA) and Variable Importance Projection (VIP) to delete redundant information to construct a more precise odor fingerprint. Then, Random Forest (RF) and Probabilistic Neural Network (PNN) were built based on the above. Results showed that the VIP-based models achieved better classification performance than PCA-based models. In addition, the peak performance (92.5%) of the VIP-RF model had a higher classification rate than the VIP-PNN model (90%). In conclusion, odor fingerprint analysis using a feature mining method based on the olfactory sensory evaluation can be applied to monitor product quality in the actual process of industrialization.
Keyword:
odor fingerprint analysis
feature mining method
olfactory sensory evaluation
time domain
frequency domain
intelligent nose
Chinese liquor
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期刊
IF:
3.5
论文数:
7.2W
被引数:
20.9W
机构
引用论文
Application of gas chromatography-olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages - A review
FOOD CHEMISTRY
IF9.8
The Detection of Patients at Risk of Gastrointestinal Toxicity during Pelvic Radiotherapy by Electronic Nose and FAIMS: A Pilot Study
SENSORS
IF3.5

