Soy Sauce Classification by Geographic Region and Fermentation Based on Artificial Neural Network and Genetic Algorithm

被引：18

作者：

Xu, Libin ^{[1
]}

Li, Yang ^{[1
]}

Xu, Ning ^{[1
]}

Hu, Yong ^{[1
]}

Wang, Chao ^{[1
]}

He, Jianjun ^{[2
]}

Cao, Yueze ^{[3
]}

Chen, Shigui ^{[4
]}

Li, Dongsheng ^{[1
]}

机构：

[1] Hubei Univ Technol, Hubei Collaborat Innovat Ctr Ind Fermentat, Res Ctr Food Fermentat Engn & Technol Hubei, Key Lab Fermentat Engn,Minist Educ, Wuhan 430068, Hubei, Peoples R China

[2] Agr Acad Sci Hubei, Wuhan 430068, Hubei, Peoples R China

[3] Hubei Shunxi Biol Food Co Ltd, Wuhan 430068, Hubei, Peoples R China

[4] Hubei Tulaohan Flavouring & Food Co Ltd, Wuhan 430068, Hubei, Peoples R China

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2014年 / 62卷 / 51期

关键词：

artificial neural; soy sauce; genetic algorithm; volatile aroma compound; classification;

D O I：

10.1021/jf504530w

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：12294 / 12298

页数：5

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