Linking chemical parameters to sensory panel results through neural networks to distinguish olive oil quality

Artificial neural network model in predicting the quality of fresh tomato genotypes

Sensory analysis is the best mean to precisely describe the eating quality of fresh foods. However, it is expensive and time-consuming method which cannot be used for measuring quality properties in real time. The aim of this paper was to contribute to the study of the relationship between sensory and instrumental data, and to define a proper model for predicting sensory properties of fresh tomato through the determination of the physicochemical properties. Principal Component Analysis (PCA) was applied to the experimental data to characterize and differentiate among the observed genotypes, explaining 73.52% of the total variance, using the first three principal components. Artificial neural network (ANN) model was used for the prediction of sensory properties based on the results obtained by basic chemical and instrumental determinations. The developed ANN model predicts the sensory properties with high adequacy, with the overall coefficient of determination of 0.859.

Accurate Prediction of Sensory Attributes of Cheese Using Near-Infrared Spectroscopy Based on Artificial Neural Network

The acceptance of a food product by the consumer depends, as the most important factor, on its sensory properties. Therefore, it is clear that the food industry needs to know the perceptions of sensory attributes to know the acceptability of a product. There exist procedures that systematically allows measurement of these property perceptions that are performed by professional panels. However, systematic evaluations of attributes by these tasting panels, which avoid the subjective character for an individual taster, have a high economic, temporal and organizational cost. The process is only applied in a sampled way so that its result cannot be used on a sound and complete quality system. In this paper, we present a method that allows making use of a non-destructive measurement of physical–chemical properties of the target product to obtain an estimation of the sensory description given by QDA-based procedure. More concisely, we propose that through Artificial Neural Networks (ANNs), we will obtain a reliable prediction that will relate the near-infrared (NIR) spectrum of a complete set of cheese samples with a complete image of the sensory attributes that describe taste, texture, aspect, smell and other relevant sensations.

Machine Learning and Feature Selection Applied to SEER Data to Reliably Assess Thyroid Cancer Prognosis

Utilizing historical clinical datasets to guide future treatment choices is beneficial for patients and physicians. Machine learning and feature selection algorithms (namely, Fisher’s discriminant ratio, Kruskal-Wallis’ analysis, and Relief-F) have been combined in this research to analyse a SEER database containing clinical features from de-identified thyroid cancer patients. The data covered 34 unique clinical variables such as patients’ age at diagnosis or information regarding lymph nodes, which were employed to build various novel classifiers to distinguish patients that lived for over 10 years since diagnosis, from those who did not survive at least five years. By properly optimizing supervised neural networks, specifically multilayer perceptrons, using data from large groups of thyroid cancer patients (between 6,756 and 20,344 for different models), we demonstrate that unspecialized and existing medical recording can be reliably turned into power of prediction to help doctors make informed and optimized treatment decisions, as distinguishing patients in terms of prognosis has been achieved with 94.5% accuracy. We also envisage the potential of applying our machine learning strategy to other diseases and purposes such as in designing clinical trials for unmasking the maximum benefits and minimizing risks associated with new drug candidates on given populations.

Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro-fuzzy inference system (ANFIS)

BACKGROUND

An adaptive neuro-fuzzy inference system (ANFIS) was employed to predict the oxidative stability of virgin olive oil (VOO) during storage as a function of time, storage temperature, total polyphenol, α-tocopherol, fatty acid profile, ultraviolet (UV) extinction coefficient (K₂₆₈ ), and diacylglycerols (DAGs).

RESULTS

The mean total quantities of polyphenols and DAGs were 1.1 and 1.9 times lower in VOOs stored at 25 °C than in the initial samples, and the mean total quantities of polyphenols and DAGs were 1.3 and 2.26 times lower in VOOs stored at 37 °C than in the initial samples, respectively. In a single sample, α-tocopherol was reduced by between 0.52 and 0.91 times during storage, regardless of the storage temperature. The mean specific UV extinction coefficients (K₂₆₈ ) for VOO stored at 25 and 37 °C were reported as 0.15 (ranging between 0.06-0.39) and 0.13 (ranging between 0.06-0.35), respectively. The ANFIS model created a multi-dimensional correlation function, which used compositional variables and environmental conditions to assess the quality of VOO. The ANFIS model, with a generalized bell-shaped membership function and a hybrid learning algorithm (R²  = 0.98; MSE = 0.0001), provided more precise predictions than other algorithms.

CONCLUSION

Minor constituents were found to be the most important factors influencing the preservation status and freshness of VOO during storage. Relative changes (increases and reductions) in DAGs were good indicators of oil oxidative stability. The observed effectiveness of ANFIS for modeling oxidative stability parameters confirmed its potential use as a supplemental tool in the predictive quality assessment of VOO. © 2019 Society of Chemical Industry.

Neural Networks Are Promising Tools for the Prediction of the Viscosity of Unsaturated Polyester Resins

Unsaturated polyester resins are widely used for the preparation of composite materials and fulfill the majority of practical requirements for industrial and domestic applications at low cost. These resins consist of a highly viscous polyester oligomer and a reactive diluent, which allows its process ability and its crosslinking. The viscosity of the initial polyester and the reactive diluent mixture is critical for practical applications. So far, these viscosities were determined by trial and error which implies a time-consuming succession of manipulations, to achieve the targeted viscosities. In this work, we developed a strategy for predicting the viscosities of unsaturated polyesters formulation based on neural networks. In a first step 15 unsaturated polyesters have been synthesized through high-temperature polycondensation using usual monomers. Experimental Hansen solubility parameters (HSP) were determined from solubility experiment with HSPiP software and glass transition temperatures (T_g) were measured by Differential Scanning Calorimetry (DSC). Quantitative Structure—Property Relationship (QSPR) coupled to multiple linear regressions have been used to get a prediction of Hansen solubility parameters δ_d, δ_p, and δ_h from structural composition. A second QSPR regression has been done on glass transition temperature (prediction vs. experimental coefficient of determination R² = 0.93) of these unsaturated polyesters. These unsaturated polyesters were next diluted in several solvents with different natures (ethers, esters, alcohol, aromatics for example) at different concentrations. Viscosities at room temperature of these polyesters in solution were finally measured in order to create a database of 220 entries with 7 descriptors (polyester molecular weight, T_g, dispersity index Ð, polyester-solvent HSP RED, molar volume of the solvent, δ_h of the solvent, concentration of polyester in solvent). The QSPR method for predicting the viscosity from these 6 descriptors proved to be ineffective (R² = 0.56) as viscosities exhibit non-linear phenomena. A Neural Network with an optimized number of 12 hidden neurons has been trained with 179 entries to predict the viscosity. A correlation between experimental and predicted viscosities based on 41 testing instances gave a correlation coefficient R² of 0.88 and a predicted vs. measured slope of 0.98. Thanks to Neural Networks, new developments with eco-friendly reactive diluents can be accelerated.

A critical review on the use of artificial neural networks in olive oil production, characterization and authentication

Artificial neural networks (ANN) are computationally based mathematical tools inspired by the fundamental cell of the nervous system, the neuron. ANN constitute a simplified artificial replica of the human brain consisting of parallel processing neural elements similar to neurons in living beings. ANN is able to store large amounts of experimental information to be used for generalization with the aid of an appropriate prediction model. ANN has proved useful for a variety of biological, medical, economic and meteorological purposes, and in agro-food science and technology. The olive oil industry has a substantial weight in Mediterranean's economy. The different steps of the olive oil production process, which include olive tree and fruit care, fruit harvest, mechanical and chemical processing, and oil packaging have been examined in depth with a view to their optimization, and so have the authenticity, sensory properties and other quality-related properties of olive oil. This paper reviews existing literature on the use of bioinformatics predictive methods based on ANN in connection with the production, processing and characterization of olive oil. It examines the state of the art in bioinformatics tools for optimizing or predicting its quality with a view to identifying potential deficiencies or aspects for improvement.

Optical Spectroscopic Analysis for the Discrimination of Extra-Virgin Olive Oil

We demonstrate the ability to discriminate between five brands of commercially available extra-virgin olive oil (EVOO) using Raman spectroscopy or fluorescence spectroscopy. Data was taken on both a 'bulk optics' free space system and on a compact handheld device, each capable of taking both Raman and fluorescence data. With the compact Raman device we achieved an average sensitivity and specificity of 98.4% and 99.6% for discrimination, respectively. Our approach illustrates that both Raman and fluorescence spectroscopy can be used for portable discrimination of EVOOs. This technique may enable detection of EVOO that has undergone counterfeiting or adulteration. The main challenge with this technique is that oxidation of EVOO causes a shift in the Raman signal over time. It would therefore be necessary to retrain the database regularly. We demonstrate preliminary data to address this issue, which may enable successful discrimination over time. We show that by discarding the first principal component, which contains information on the variations due to oxidation, we can improve discrimination efficiency.

Neural networks applied to characterize blends containing refined and extra virgin olive oils

The identification and quantification of binary blends of refined olive oil with four different extra virgin olive oil (EVOO) varietals (Picual, Cornicabra, Hojiblanca and Arbequina) was carried out with a simple method based on combining visible spectroscopy and non-linear artificial neural networks (ANNs). The data obtained from the spectroscopic analysis was treated and prepared to be used as independent variables for a multilayer perceptron (MLP) model. The model was able to perfectly classify the EVOO varietal (100% identification rate), whereas the error for the quantification of EVOO in the mixtures containing between 0% and 20% of refined olive oil, in terms of the mean prediction error (MPE), was 2.14%. These results turn visible spectroscopy and MLP models into a trustworthy, user-friendly, low-cost technique which can be implemented on-line to characterize olive oil mixtures containing refined olive oil and EVOOs.

Neural networks applied to determine the thermophysical properties of amino acid based ionic liquids

A series of models based on artificial neural networks (ANNs) have been designed to estimate the thermophysical properties of different amino acid-based ionic liquids (AAILs).

Identifying and Quantifying Adulterants in Extra Virgin Olive Oil of the Picual Varietal by Absorption Spectroscopy and Nonlinear Modeling

In this research, the detection and quantification of adulterants in one of the most common varieties of extra virgin olive oil (EVOO) have been successfully carried out. Visible absorption information was collected from binary mixtures of Picual EVOO with one of four adulterants: refined olive oil, orujo olive oil, sunflower oil, and corn oil. The data gathered from the absorption spectra were used as input to create an artificial neural network (ANN) model. The designed mathematical tool was able to detect the type of adulterant with an identification rate of 96% and to quantify the volume percentage of EVOO in the samples with a low mean prediction error of 1.2%. These significant results make ANNs coupled with visible spectroscopy a reliable, inexpensive, user-friendly, and real-time method for difficult tasks, given that the matrices of the different adulterated oils are practically alike.