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Gardner W, Winkler DA, Bamford SE, Muir BW, Pigram PJ. Markedly Enhanced Analysis of Mass Spectrometry Images Using Weakly Supervised Machine Learning. SMALL METHODS 2024; 8:e2301230. [PMID: 38204217 DOI: 10.1002/smtd.202301230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 11/03/2023] [Indexed: 01/12/2024]
Abstract
Supervised and unsupervised machine learning algorithms are routinely applied to time-of-flight secondary ion mass spectrometry (ToF-SIMS) imaging data and, more broadly, to mass spectrometry imaging (MSI). These algorithms have accelerated large-scale, single-pixel analysis, classification, and regression. However, there is relatively little research on methods suited for so-called weakly supervised problems, where ground-truth class labels exist at the image level, but not at the individual pixel level. Unsupervised learning methods are usually applied to these problems. However, these methods cannot make use of available labels. Here a novel method specifically designed for weakly supervised MSI data is presented. A dual-stream multiple instance learning (MIL) approach is adapted from computational pathology that reveals the spatial-spectral characteristics distinguishing different classes of MSI images. The method uses an information entropy-regularized attention mechanism to identify characteristic class pixels that are then used to extract characteristic mass spectra. This work provides a proof-of-concept exemplification using printed ink samples imaged by ToF-SIMS. A second application-oriented study is also presented, focusing on the analysis of a mixed powder sample type. Results demonstrate the potential of the MIL method for broader application in MSI, with implications for understanding subtle spatial-spectral characteristics in various applications and contexts.
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Affiliation(s)
- Wil Gardner
- Centre for Materials and Surface Science and Department of Mathematical and Physical Sciences, La Trobe University, Bundoora, Victoria, 3086, Australia
| | - David A Winkler
- Department of Biochemistry and Chemistry, La Trobe Institute for Molecular Sciences, La Trobe University, Melbourne, Victoria, 3086, Australia
- Monash Institute of Pharmaceutical Sciences, Monash University, Parkville, Victoria, 3052, Australia
- Advanced Materials and Healthcare Technologies, School of Pharmacy, University of Nottingham, Nottingham, NG7 2RD, UK
| | - Sarah E Bamford
- Centre for Materials and Surface Science and Department of Mathematical and Physical Sciences, La Trobe University, Bundoora, Victoria, 3086, Australia
| | | | - Paul J Pigram
- Centre for Materials and Surface Science and Department of Mathematical and Physical Sciences, La Trobe University, Bundoora, Victoria, 3086, Australia
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Lapčík L, Lapčíkova B, Gautam S, Vašina M, Valenta T, Řepka D, Čépe K, Rudolf O. Acoustic and mechanical testing of commercial cocoa powders. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2127760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Lubomír Lapčík
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, Olomouc, Czech Republic
- Faculty of Technology, Tomas Bata University in Zlín, Zlin, Czech Republic
| | - Barbora Lapčíkova
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, Olomouc, Czech Republic
- Faculty of Technology, Tomas Bata University in Zlín, Zlin, Czech Republic
| | - Shweta Gautam
- Faculty of Technology, Tomas Bata University in Zlín, Zlin, Czech Republic
| | - Martin Vašina
- Faculty of Technology, Tomas Bata University in Zlín, Zlin, Czech Republic
- Department of Hydromechanics and Hydraulic Equipment, Faculty of Mechanical Engineering, VSB-Technical University of Ostrava, Ostrava-Poruba, Czech Republic
| | - Tomáš Valenta
- Faculty of Technology, Tomas Bata University in Zlín, Zlin, Czech Republic
| | - David Řepka
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, Olomouc, Czech Republic
| | - Klára Čépe
- CATRIN – Regional Centre of Advanced Technologies and Materials, Palacky University Olomouc, Olomouc, Czech Republic
| | - Ondřej Rudolf
- Faculty of Technology, Tomas Bata University in Zlín, Zlin, Czech Republic
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3
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Effect of heterogeneous hydrophobic coating on floating of insoluble particles. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2021.10.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Bozon A, Fries L, Kammerhofer J, Forny L, Niederreiter G, Palzer S, Salman AD. Effect of dissolution and partial hydrophobic coating on floating of crystalline particles. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.06.053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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A New Method for Determination of Mg, Ca, Zn, and Na in Cocoa Butter by FAAS Employing Extraction Induced by Emulsion Breaking and Multivariate Optimization. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02123-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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6
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Calva-Estrada SJ, Utrilla-Vázquez M, Vallejo-Cardona A, Roblero-Pérez DB, Lugo-Cervantes E. Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America. Food Res Int 2020; 136:109594. [PMID: 32846619 DOI: 10.1016/j.foodres.2020.109594] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 01/03/2023]
Abstract
There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geographical origin and/or genotype. However, samples derived from Latin American cocoa, including specimens from North and South America, have not been studied in this context. An exploration of the melting behavior, fat composition, bioactive content, and volatile profile of commercial darkchocolates was conducted to identify possible patterns related to the genotype and/or origin of cocoa from Latin America. The melting properties were evaluated by DSC and related to fat content and fatty acids profile. Total polyphenol, anthocyanin, methylxanthine, and catechin content were analyzed. Finally, the volatile compounds were extracted and identified by HS-SPME/GC-MS and were analyzed through Principal Component Analysis (PCA) and the Hierarchical Cluster Analysis Heatmap (HCA Heatmap). The fatty acids profile showed a relationship with the melting properties of dark chocolate. The samples exhibited two glass-transition temperatures (Tg) at ≈19 °C and ≈25.5 °C, possibly related to traces of unstable polymorphic forms of monounsaturated triacylglycerides. The analysis of bioactive compounds demonstrated great variability among samples independent of the cocoa origin, genotype, and content. The PCA and HCA Heatmaps allowed discriminating against the chocolates in relation to the cocoa origin and genotype. Compounds like tetramethylpyrazine, trimethylpyrazine, benzaldehyde, and furfural could be considered as dark-chocolate aroma markers derived from Latin American cocoas (North American region). The 2-phenylethyl alcohol, 2-methylpropanoic acid, 2,3-butanediol, 2-nonanone, and limonene for derived from South America. And the 2-phenylethyl acetate, 3-methyl-butanal, and cinnamaldehyde could allow to distinguishing between regional genotypes.
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Affiliation(s)
- S J Calva-Estrada
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - M Utrilla-Vázquez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - A Vallejo-Cardona
- Unidad de Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Av. Normalistas 800, Colinas de la Normal, C.P. 44270 Guadalajara, Jalisco, Mexico
| | - D B Roblero-Pérez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - E Lugo-Cervantes
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico.
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Jange CG, Taku P, Peng S, Dixon MP, Shetty A, Ambrose RK. Cohesivity assessment of semi-crystalline and crystalline powders using a Warren Springs cohesion tester. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.05.077] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Rojas S M, Chejne F, Ciro H, Montoya J. Roasting impact on the chemical and physical structure of
Criollo
cocoa variety (
Theobroma cacao L
). J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13400] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Myriam Rojas S
- Facultad de Minas, Escuela de Procesos y EnergíaUniversidad Nacional de Colombia Medellín Antioquia Colombia
| | - Farid Chejne
- Facultad de Minas, Escuela de Procesos y EnergíaUniversidad Nacional de Colombia Medellín Antioquia Colombia
| | - Héctor Ciro
- Departamento de Ingeniería agrícola y alimentosUniversidad Nacional de Colombia Medellín, Antioquia Colombia
| | - Jorge Montoya
- Facultad de Minas, Escuela de Procesos y EnergíaUniversidad Nacional de Colombia Medellín Antioquia Colombia
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Affiliation(s)
- Paige A. Palmieri
- Department of Food ScienceUniversity of Wisconsin‐Madison 1605 Linden Drive, Madison WI 53706 USA
| | - Richard W. Hartel
- Department of Food ScienceUniversity of Wisconsin‐Madison 1605 Linden Drive, Madison WI 53706 USA
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Direct determination by portable ED-XRF of mineral profile in cocoa powder samples. Food Chem 2018; 278:373-379. [PMID: 30583386 DOI: 10.1016/j.foodchem.2018.11.065] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 10/23/2018] [Accepted: 11/12/2018] [Indexed: 01/28/2023]
Abstract
The present study has exploited the rapidity of the analysis and the multi-elemental capability of the energy dispersive X- ray fluorescence (ED-XRF) technique for the mineral profile determination in cocoa powder. A fast, cheap and environmental sustainable method without reagent consumption or toxic waste generation has been proposed. The samples can be prepared in the form of pellets of 13 mm in diameter and 2-3 mm thickness. The different internal calibrations used by ED-XRF equipment did not provide accurate results when comparing the mineral profile with the concentration obtained by Inductively Couple Plasma Optical Emission Spectroscopy (ICP-OES) after microwave assisted digestion of samples. For direct ED-XRF analysis of the cocoa samples, an external calibration using as standards the cocoa samples diluted with sugar was prepared. The analytical parameters of Relative Standard Deviation and Limit of Detection for the determined elements are adequate to the concentration levels found in the samples.
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