基于密度最大值聚类的奶酪风味鉴别模型
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摘要
针对传统的食品风味鉴别方法具有的局限性、食品种类比较单一,并不能覆盖所有食品类别,主成分分析方法在奶酪样本上表现效果较差,无法准确快速区分不同风味奶酪,本研究基于密度最大值聚类算法提出了一种鉴别奶酪风味的模型,该模型首先用改进的密度最大值聚类算法对风味物质进行聚类,自动获取聚类中心形成具有风味表征的特征,然后利用支持向量机算法进行分类鉴别。结果表明,通过改进的密度最大值聚类算法得到风味物质特征后,分类器模型更加稳健,均适用于切达奶酪和马苏里拉奶酪的类别鉴定,准确率均在95%以上,高于原始特征、DBSCAN聚类特征、K-means聚类特征的分类结果。
Flavor occupies an important position in the food quality,traditional food flavor identification method has limitations,the specific foods is single,can not cover all the food category,and principal component analysis(PCA) method in cheese sample effect is poorer,unable to distinguish between different flavor of cheese.So this article is based on a density peaks clustering algorithm in this paper,a differential model of cheese flavor,this method first uses modified density peaks clustering to cluster flavor substances,forming flavor features,and then uses Support Vector Machine(SVM)for classification and identification.Experimental results show that the flavour compounds by modified DPC clustering,classifier model more robust,are applicable to category identification of cheddar cheese and mozzarella,accuracy is above 95%,higher than the original features,DBSCAN clustering,K-means clustering features of the classification results.
Flavor occupies an important position in the food quality,traditional food flavor identification method has limitations,the specific foods is single,can not cover all the food category,and principal component analysis(PCA) method in cheese sample effect is poorer,unable to distinguish between different flavor of cheese.So this article is based on a density peaks clustering algorithm in this paper,a differential model of cheese flavor,this method first uses modified density peaks clustering to cluster flavor substances,forming flavor features,and then uses Support Vector Machine(SVM)for classification and identification.Experimental results show that the flavour compounds by modified DPC clustering,classifier model more robust,are applicable to category identification of cheddar cheese and mozzarella,accuracy is above 95%,higher than the original features,DBSCAN clustering,K-means clustering features of the classification results.
引文
[1]DRADE M A,YATES M D,GERARD P D.Determination of regional flavor differences in U.S.Cheddar cheeses aged for 6 mo or longer.[J].Journal of Food Science,2010,73(5):S199-S208.
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[17]S.AMPUERO,J.O.BOSSET.The electronic nose applied to dairy products:a review[J].Sensors&Actuators:B.Chemical,2003,94(1):1-12.
[18]谢安国,王金水,渠琛玲,等.电子鼻在食品风味分析中的应用研究进展[J].农产品加工(学刊),2011,2011(1):71-73.
[19]AI N,LIU H,WANG J,et al.Triple-channel comparative analysis of volatile flavour composition in raw whole and skim milk via electronic nose,GC-MS and GC-O[J].Analytical Methods,2015,7(10):4278-4284.
[20]迟雪露,宋铮,KHALMETOV MURATZHAN,等.脱脂纯牛奶感官评价与电子鼻分析相关性研究[J].精细化工,2018(6).
[21]孙吉贵,刘杰,赵连宇.聚类算法研究[J].软件学报,2008,19(1):48-61.
[22]KAMESHWARAN K,MALARVIZHI K.Survey on clustering techniques in data mining[J].International Journal of Computer Science&Information Technology,2014,2(5):2272.
[23]XU D,TIAN Y.A Comprehensive Survey of Clustering Algorithms[J].Annals of Data Science,2015,2(2):165-193.
[24]RODRIGUEZ A,LAIO A.Clustering by fast search and find of density peaks[J].Science,2014,344(6191):1492-1496.
[25]MEHMOOD R,BIE R,DAWOOD H,et al.Fuzzy Clustering by Fast Search and Find of Density Peaks[C]//International Conference on Identification,Information,and Knowledge in the Internet of Things.IEEE,2016:258-261.
[26]WANG S,WANG D,CAOYUAN L I,et al.Clustering by Fast Search and Find of Density Peaks with Data Field[J].Chinese Journal of Electronics,2016,25(3):397-402.
[27]高诗莹,周晓锋,李帅.基于密度比例的密度峰值聚类算法[J].计算机工程与应用,2017,53(16):10-17.
[28]WANG YANG,ZHANG GUIZHU.Automatically determine density of cluster center of peak algorithm.Computer Engineering and Applications,2018,54(8):137-142.
[29]陈朝威,常冬霞.基于密度差分的自动聚类算法[J].软件学报,2018,29(4):935-944.
[30]蔡琳飞,李键,陈炼红.我国奶酪产品研究现状及分析[J].中国乳品工业,2015,43(7):42-44.
[31]沈博,周国华.中国奶酪的发展现状及对策[J].农产品加工(学刊),2009(8):73-75.
[2]MUIR D D,HUNTER E A,BANKS J M,et al.Sensory properties of Cheddar cheese:changes during maturation[J].Food Research International,1995,28(6):561-568.
[3]BANKS J M.CHEESE Cheddar-Type Cheeses[J].Encyclopedia of Dairy Sciences,2002:356-363.
[4]PARTRIDGE J A.Cheddar and Cheddar-Type Cheese[M].The Sensory Evaluation of Dairy Products.Springer US,2008:225-270.
[5]S?RENSEN L M,GORI K,PETERSEN M A,et al.Flavour compound production by Yarrowia lipolytica,Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model[J].International Dairy Journal,2011,21(12):970-978.
[6]FRANCISCOJOSéD,JOSéG,RAMóN C,et al.Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese P.D.O.Torta del Casar during ripening[J].Food Chemistry,2010,118(1):182-189.
[7]OZTURKOGLU-BUDAK S,GURSOY A,AYKAS D P,et al.Volatile compound profiling of Turkish Divle Cave cheese during production and ripening[J].Journal of Dairy Science,2016,99(7):5120-5131.
[8]AYANA I A A A,EL-DEEB A M,AYANA I A A A,et al.Quality Enhancement of Edam-Like Cheese Made From Goat's Milk[J].American Journal of Food Technology,2005,11(1):44-53.
[9]马艳丽,曹雁平,杨贞耐,等.SPME-GC-MS检测不同中西方奶酪的挥发性风味物质及比较[J].食品科学,2013,34(20):103-107.
[10]马艳丽,曹雁平,郑福平,等.奶酪的风味组分研究进展[J].中国乳品工业,2013,41(5):36-39.
[11]郑晓吉,刘飞,任全路,等.基于SPME-GC-MS法比较新疆哈萨克族不同居住区奶酪风味差异[J].食品科学,2018,39(8).
[12]FRANK D C,OWEN C M,PATTERSON J.Solid phase microextractiion(SPME)combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds.[J].LWT-Food Science and Technology,2004,37(2):139-154.
[13]黄远标.固相微萃取技术在食品风味分析中的应用分析[J].食品安全导刊,2017(18):111-111.
[14]CHRISTENSEN K R,REINECCIUS G A.Aroma extract dilution analysis of aged cheddar cheese.[J].Journal of Food Science,2010,60(2):218-220.
[15]李雪,苏平,应丽亚.GC-O-食品风味化合物检测技术及其应用[J].食品与发酵工业,2010(8):140-144.
[16]张青,王锡昌,刘源.GC-O法在食品风味分析中的应用[J].食品科学,2009,30(3):283-286.
[17]S.AMPUERO,J.O.BOSSET.The electronic nose applied to dairy products:a review[J].Sensors&Actuators:B.Chemical,2003,94(1):1-12.
[18]谢安国,王金水,渠琛玲,等.电子鼻在食品风味分析中的应用研究进展[J].农产品加工(学刊),2011,2011(1):71-73.
[19]AI N,LIU H,WANG J,et al.Triple-channel comparative analysis of volatile flavour composition in raw whole and skim milk via electronic nose,GC-MS and GC-O[J].Analytical Methods,2015,7(10):4278-4284.
[20]迟雪露,宋铮,KHALMETOV MURATZHAN,等.脱脂纯牛奶感官评价与电子鼻分析相关性研究[J].精细化工,2018(6).
[21]孙吉贵,刘杰,赵连宇.聚类算法研究[J].软件学报,2008,19(1):48-61.
[22]KAMESHWARAN K,MALARVIZHI K.Survey on clustering techniques in data mining[J].International Journal of Computer Science&Information Technology,2014,2(5):2272.
[23]XU D,TIAN Y.A Comprehensive Survey of Clustering Algorithms[J].Annals of Data Science,2015,2(2):165-193.
[24]RODRIGUEZ A,LAIO A.Clustering by fast search and find of density peaks[J].Science,2014,344(6191):1492-1496.
[25]MEHMOOD R,BIE R,DAWOOD H,et al.Fuzzy Clustering by Fast Search and Find of Density Peaks[C]//International Conference on Identification,Information,and Knowledge in the Internet of Things.IEEE,2016:258-261.
[26]WANG S,WANG D,CAOYUAN L I,et al.Clustering by Fast Search and Find of Density Peaks with Data Field[J].Chinese Journal of Electronics,2016,25(3):397-402.
[27]高诗莹,周晓锋,李帅.基于密度比例的密度峰值聚类算法[J].计算机工程与应用,2017,53(16):10-17.
[28]WANG YANG,ZHANG GUIZHU.Automatically determine density of cluster center of peak algorithm.Computer Engineering and Applications,2018,54(8):137-142.
[29]陈朝威,常冬霞.基于密度差分的自动聚类算法[J].软件学报,2018,29(4):935-944.
[30]蔡琳飞,李键,陈炼红.我国奶酪产品研究现状及分析[J].中国乳品工业,2015,43(7):42-44.
[31]沈博,周国华.中国奶酪的发展现状及对策[J].农产品加工(学刊),2009(8):73-75.