This work aimed to classify the categories (produced by different processes) and brands (obtained from different geographical origins) of Chinese soy sauces.Nine variables of physico-chemical properties (density,pH,dry matter,ashes,electric conductivity,amino nitrogen,salt,viscosity and total acidity) of 53 soy sauce samples were measured.The measured data was submitted to such pattern recognition as cluster analysis (CA),principal component analysis (PCA),discrimination partial least squares (DPLS),linear discrimination analysis (LDA) and K-nearest neighbor (KNN) to evaluate the data patterns and the possibility of differentiating Chinese soy sauces between different categories and brands.Two clusters corresponding to the two categories were obtained,and each cluster was divided into three subsets corresponding to three brands by the CA method.The variables for LDA and KNN were selected by the Fisher F-ratio approach.The prediction ability of all classifiers was evaluated by cross-validation.For the three supervised discrimination analyses,LDA and KNN gave 100% predications according to the sample category and brand.
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机译:The Rise of the Chinese Concerto: A Look into the Developments of Chinese Traditional Instrument Concerti with Western Orchestra =中国协奏曲文化的兴起:对于中国传统乐器与西洋交响乐团合作的协奏曲的研究
机译:Discrimination of type 2 diabetes mellitus corresponding to different traditional Chinese medicine syndromes based on plasma fatty acid profiles and chemometric methods