Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 51, 2014, Pages 12294-12298

  Xu, Libin ^a   Li, Yang ^a   Xu, Ning ^a   Hu, Yong ^a   Wang, Chao ^a   He, Jianjun ^b   Cao, Yueze ^c   Chen, Shigui ^d   Li, Dongsheng ^a  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b Agricultural Academy of Sciences of Hubei   (China)

^c Hubei Shunxi Biological Food Company Limited   (China)

^d Hubei Tulaohan Flavouring and Food Company Limited   (China)

Author keywords

Artificial neural; Classification; Genetic algorithm; Soy sauce; Volatile aroma compound

Indexed keywords

ALGORITHMS; CLASSIFICATION (OF INFORMATION); DRUG PRODUCTS; FERMENTATION; GAS CHROMATOGRAPHY; GENETIC ALGORITHMS; MASS SPECTROMETRY; NEURAL NETWORKS; ODORS; SENSITIVITY ANALYSIS;

AROMA PROFILES; ARTIFICIAL NEURAL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; SOY SAUCE; VOLATILE AROMA COMPOUNDS;

EXTRACTION;

VOLATILE ORGANIC COMPOUND;

ALGORITHM; ANALYSIS; ARTIFICIAL NEURAL NETWORK; CHEMISTRY; CLASSIFICATION; FERMENTATION; GENETICS; MASS FRAGMENTOGRAPHY; ODOR; SOY FOOD; SOYBEAN;

ALGORITHMS; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; NEURAL NETWORKS (COMPUTER); ODORS; SOY FOODS; SOYBEANS; VOLATILE ORGANIC COMPOUNDS;

EID: 84919779921     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504530w     Document Type: Article

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