Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey

Journal of Food Engineering

Volumn 178, Issue , 2016, Pages 151-158

  Gan, Zhilin ^a,b   Yang, Yang ^c   Li, Jing ^d   Wen, Xin ^a,b   Zhu, Minghui ^a,b   Jiang, Yundong ^a,b   Ni, Yuanying ^a,b  

^a National Engineering Research Center for Fruits and Vegetables Processing   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c Cloud Live Technology Group Co Ltd   (China)

^d INSTITUTE OF ELECTRICAL ENGINEERING   (China)

Author keywords

Electronic nose; Electronic tongue; Honey; MIR; NIR

Indexed keywords

CALIBRATION; DISCRIMINANT ANALYSIS; ELECTRONIC NOSE; ELECTRONIC TONGUES; FOOD PRODUCTS; INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; NEAR INFRARED SPECTROSCOPY; SPECTROSCOPY; SPECTRUM ANALYSIS; SUPPORT VECTOR MACHINES;

HONEY; HONEY ADULTERATION; INTERVAL PARTIAL LEAST-SQUARES (IPLS); MID-INFRARED SPECTRA; NEAR INFRARED SPECTRA; PARTIAL LEAST SQUARES DISCRIMINANT ANALYSES (PLSDA); PRINCIPAL COMPONENTS ANALYSIS; SUPPORT VECTOR MACHINE ALGORITHM;

PRINCIPAL COMPONENT ANALYSIS;

EID: 84956865733     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.01.016     Document Type: Article

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