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Bai R, Zhou J, Wang S, Zhang Y, Nan T, Yang B, Zhang C, Yang J. Identification and Classification of Coix seed Storage Years Based on Hyperspectral Imaging Technology Combined with Deep Learning. Foods 2024; 13:498. [PMID: 38338633 PMCID: PMC10855119 DOI: 10.3390/foods13030498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 01/29/2024] [Accepted: 02/01/2024] [Indexed: 02/12/2024] Open
Abstract
Developing a fast and non-destructive methodology to identify the storage years of Coix seed is important in safeguarding consumer well-being. This study employed the utilization of hyperspectral imaging (HSI) in conjunction with conventional machine learning techniques such as support vector machines (SVM), k-nearest neighbors (KNN), random forest (RF), extreme gradient boosting (XGBoost), as well as the deep learning method of residual neural network (ResNet), to establish identification models for Coix seed samples from different storage years. Under the fusion-based modeling approach, the model's classification accuracy surpasses that of visible to near infrared (VNIR) and short-wave infrared (SWIR) spectral modeling individually. The classification accuracy of the ResNet model and SVM exceeds that of other conventional machine learning models (KNN, RF, and XGBoost). Redundant variables were further diminished through competitive adaptive reweighted sampling feature wavelength screening, which had less impact on the model's accuracy. Upon validating the model's performance using an external validation set, the ResNet model yielded more satisfactory outcomes, exhibiting recognition accuracy exceeding 85%. In conclusion, the comprehensive results demonstrate that the integration of deep learning with HSI techniques effectively distinguishes Coix seed samples from different storage years.
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Affiliation(s)
- Ruibin Bai
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; (R.B.); (J.Z.); (S.W.); (Y.Z.); (T.N.); (B.Y.)
| | - Junhui Zhou
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; (R.B.); (J.Z.); (S.W.); (Y.Z.); (T.N.); (B.Y.)
| | - Siman Wang
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; (R.B.); (J.Z.); (S.W.); (Y.Z.); (T.N.); (B.Y.)
| | - Yue Zhang
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; (R.B.); (J.Z.); (S.W.); (Y.Z.); (T.N.); (B.Y.)
| | - Tiegui Nan
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; (R.B.); (J.Z.); (S.W.); (Y.Z.); (T.N.); (B.Y.)
| | - Bin Yang
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; (R.B.); (J.Z.); (S.W.); (Y.Z.); (T.N.); (B.Y.)
| | - Chu Zhang
- School of Information Engineering, Huzhou University, Huzhou 313000, China
| | - Jian Yang
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; (R.B.); (J.Z.); (S.W.); (Y.Z.); (T.N.); (B.Y.)
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Xu Y, Zhou X, Lei W. Identifying the Producer and Grade of Matcha Tea through Three-Dimensional Fluorescence Spectroscopy Analysis and Distance Discrimination. Foods 2023; 12:3614. [PMID: 37835269 PMCID: PMC10572704 DOI: 10.3390/foods12193614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/23/2023] [Accepted: 08/30/2023] [Indexed: 10/15/2023] Open
Abstract
The three-dimensional fluorescence spectroscopy features the advantage of obtaining emission spectra at different excitation wavelengths and providing more detailed information. This study established a simple method to discriminate both the producer and grade of matcha tea by coupling three-dimensional fluorescence spectroscopy analysis and distance discrimination. The matcha tea was extracted three times and three-dimensional fluorescence spectroscopies of these tea infusions were scanned; then, the dimension of three-dimensional fluorescence spectroscopies was reduced by the integration at three specific areas showing local peaks of fluorescence intensity, and a series of vectors were constructed based on a combination of integrated vectors of the three tea infusions; finally, four distances were used to discriminate the producer and grade of matcha tea, and two discriminative patterns were compared. The results indicated that proper vector construction, appropriate discriminative distance, and correct steps are three key factors to ensure the high accuracy of the discrimination. The vector based on the three-dimensional fluorescence spectroscopy of all three tea infusions resulted in a higher accuracy than those only based on spectroscopy of one or two tea infusions, and the first tea infusion was more sensitive than the other tea infusion. The Mahalanobis distance had a higher accuracy that was up to 100% when the vector is appropriate, while the other three distances were about 60-90%. The two-step discriminative pattern, identifying the producer first and the grade second, showed a higher accuracy and a smaller uncertainty than the one-step pattern of identifying both directly. These key conclusions above help discriminate the producer and grade of matcha in a quick, accurate, and green method through three-dimensional fluorescence spectroscopy, as well as in quality inspections and identifying the critical parameters of the producing process.
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Affiliation(s)
- Yue Xu
- College of Tea Science, Guizhou University, Guiyang 550025, China;
| | - Xiangyang Zhou
- College of Resources and Environmental Engineering, Guizhou University, Guiyang 550025, China;
- Key Laboratory of Karst Geological Resources and Environment, Ministry of Education, Guizhou University, Guiyang 550025, China
| | - Wenjuan Lei
- College of Tea Science, Guizhou University, Guiyang 550025, China;
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Sun Z, Pan H, Zuo M, Li J, Liang L, Ho CT, Zou X. Non-destructive assessment of equivalent umami concentrations in salmon using hyperspectral imaging technology combined with multivariate algorithms. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 285:121890. [PMID: 36126621 DOI: 10.1016/j.saa.2022.121890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/05/2022] [Accepted: 09/12/2022] [Indexed: 06/15/2023]
Abstract
This study utilized equivalent umami concentrations (EUC) to characterize umami intensity in salmon with different freeze-thaw times. A rapid and non-destructive method was established to determine EUC values in salmon which is based on hyperspectral imaging (HSI) system combined with multiple characteristic variable screening methods. The established CARS-PLS model showed greater advantages in correlating the reference values of spectral data with EUC in salmon with Rc of 0.9012, Rp of 0.9009, RMSECV of 0.82, and RMSEP of 0.88. The model was employed pixel-wise to visualize the distribution of EUC with different freeze-thaw times, which demonstrated the reduction of EUC value with the increasing of freeze-thaw times. Therefore, this reseearch showed hyperspectral imaging (HSI) system combined with chemometrics possesses a substantial capability to predict and visualize the EUC of salmon, which would provide an intuitive understanding of salmon quality prediction and detection.
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Affiliation(s)
- Zongbao Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang City, 212013, China.
| | - Haodong Pan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang City, 212013, China
| | - Min Zuo
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Technology and Business University, Beijing, 100048, China
| | - Junkui Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang City, 212013, China
| | - Liming Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang City, 212013, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08903, USA.
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang City, 212013, China
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Two-wavelength image detection of early decayed oranges by coupling spectral classification with image processing. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104642] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Huang Y, Goh RMV, Pua A, Liu SQ, Sakumoto S, Oh HY, Ee KH, Sun J, Lassabliere B, Yu B. Effect of three milling processes (cyclone-, bead- and stone-millings) on the quality of matcha: Physical properties, taste and aroma. Food Chem 2022; 372:131202. [PMID: 34607047 DOI: 10.1016/j.foodchem.2021.131202] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 09/13/2021] [Accepted: 09/17/2021] [Indexed: 11/16/2022]
Abstract
Analysis of three matcha (cyclone-, bead- and stone-milled) revealed differences in their sizes and surface morphologies. Using liquid chromatography, 4 sugars, 6 organic acids, 18 amino acids and 9 polyphenols were detected in all matcha samples and shown to present in different amount. Moreover, 108 volatile compounds were detected and 30 potential flavour-contributing compounds were quantified by gas chromatography time-of-flight mass spectrometry using headspace-stir bar sorptive extraction-thin-film solid-phase microextraction (HS-SBSE-TFSPME). Sensory evaluation by a trained panel found that the matcha samples possess different notes (cyclone-milled: leafy; bead-milled: fishy; and stone-milled: roasty) which is supported by the volatile compound analysis. Finally, the three matcha were differentiated based on non-volatile and volatile components using principal component analysis, and the correlation between chemical composition and sensory evaluation data was carried out using partial least square regression. In conclusion, milling processes clearly affected the physical, chemical and sensory qualities of matcha.
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Affiliation(s)
- Yunle Huang
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Rui Min Vivian Goh
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Aileen Pua
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Shunichi Sakumoto
- Fukujuen Co. Ltd, 3-1-1 Saganakadai, Kizugawa-shi, Kyoto 619-0223, Japan
| | - Hong Yun Oh
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Kim Huey Ee
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Jingcan Sun
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Benjamin Lassabliere
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Bin Yu
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore.
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Wu J, Ouyang Q, Park B, Kang R, Wang Z, Wang L, Chen Q. Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality. Food Chem 2021; 371:131100. [PMID: 34537612 DOI: 10.1016/j.foodchem.2021.131100] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 09/05/2021] [Accepted: 09/06/2021] [Indexed: 01/12/2023]
Abstract
The sensory quality of matcha is a pivotal factor in determining consumer acceptance. However, the human sensory panel test is difficult to popularize by virtue of professional requirements and inability to evaluate large samples. The analysis showed that physicochemical indicators of matcha were significantly related to sensory quality. Hence, principal component analysis (PCA) based on selected key physicochemical indicators was proposed to evaluate the sensory quality of matcha in this research. The eight key indicators were selected from twenty-four physicochemical indicators based on least absolute shrinkage and selection operator (LASSO) for the establishment of the PCA comprehensive evaluation model. The results demonstrated that the PCA comprehensive evaluation model achieved superior performance, with -0.895 rc (correlation coefficient in calibration set) and -0.883 rp (correlation coefficient in prediction set) for overall sensory quality. This work demonstrated that LASSO-PCA comprehensive evaluation as an objective protocol has great potential in predicting matcha sensory quality.
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Affiliation(s)
- Jizhong Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Bosoon Park
- United States Department of Agriculture, Agricultural Research Services, U.S. National Poultry Research Center, Athens, GA 30605, USA
| | - Rui Kang
- Center of Information, Jiangsu Academy of Agricultural Science, Nanjing 210031, PR China
| | - Zhen Wang
- National Research and Development Center for Matcha Processing Technology, Jiangsu Xinpin Tea Co., Ltd, Changzhou 213254, PR China
| | - Li Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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Cysteamine-mediated upconversion sensor for lead ion detection in food. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01054-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Xiao Z, Tao M, Liu Z. Effects of stem removal on physicochemical properties and sensory quality of tencha beverages (Camellia sinensis; Chuanxiaoye). J Food Sci 2021; 86:327-333. [PMID: 33438221 DOI: 10.1111/1750-3841.15571] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 11/24/2020] [Accepted: 11/27/2020] [Indexed: 11/28/2022]
Abstract
Fresh tea leaves (Camellia sinensis; Chuanxiaoye) used to make tencha tea are a combination of the stem and leaf. Tencha made from the leaf alone is considered a high-quality tencha beverage with a seaweed-like aroma, mellow taste, and a green appearance. However, no study has investigated the differences between these two variants. In this study, the effects of stem removal on physicochemical properties and sensory quality of tencha beverage were investigated. The appearance feature, taste, and aroma were evaluated, and the results indicated that stem removal improved the quality of tencha beverages. The water extract, total free amino acids, total catechin, epigallocatechin gallate, caffeine, and chlorophyll were higher in leaf-only tencha (LOT) than in leaf and stem tencha (LST), whereas the crude fiber and phenol ammonia ratios were lower in LOT than in LST. Principal component analysis and hierarchical clustering analysis further discriminated between the tencha beverages with different stem contents. This study provided a theoretical basis for quality control by adopting a stem-leaf separation process in tencha manufacturing. PRACTICAL APPLICATION: This research provides theoretical guidance for improving tencha quality during manufacturing.
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Affiliation(s)
- Zhipeng Xiao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China.,School of Tea & Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China
| | - Meng Tao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China.,School of Tea & Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China
| | - Zhengquan Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China.,School of Tea & Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China
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