| Title: | Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm |
| Author(s): | Xu L; Li Y; Xu N; Hu Y; Wang C; He J; Cao Y; Chen S; Li D; |
| Address: | "Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology , Wuhan, Hubei 430068, People's Republic of China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "This work demonstrated the possibility of using artificial neural networks to classify soy sauce from China. The aroma profiles of different soy sauce samples were differentiated using headspace solid-phase microextraction. The soy sauce samples were analyzed by gas chromatography-mass spectrometry, and 22 and 15 volatile aroma compounds were selected for sensitivity analysis to classify the samples by fermentation and geographic region, respectively. The 15 selected samples can be classified by fermentation and geographic region with a prediction success rate of 100%. Furans and phenols represented the variables with the greatest contribution in classifying soy sauce samples by fermentation and geographic region, respectively" |
| Keywords: | "*Algorithms Fermentation Gas Chromatography-Mass Spectrometry *Neural Networks, Computer Odorants/analysis Soy Foods/analysis/*classification Soybeans/chemistry/classification/*genetics Volatile Organic Compounds/analysis artificial neural classification;" |
| Notes: | "MedlineXu, Libin Li, Yang Xu, Ning Hu, Yong Wang, Chao He, Jianjun Cao, Yueze Chen, Shigui Li, Dongsheng eng Research Support, Non-U.S. Gov't 2014/12/02 J Agric Food Chem. 2014 Dec 24; 62(51):12294-8. doi: 10.1021/jf504530w. Epub 2014 Dec 9" |
