A Method of Optimizing Fuzzy Identification Vector Extraction for Vinegar Variety Identification by Electronic Nose

Abstract

The invention discloses a method for identifying vinegar varieties with an electronic nose that optimizes fuzzy identification vector extraction. Several sensors are randomly selected from the sensors of the electronic nose, and the data corresponding to these sensors are extracted from the training samples as a new method. Training samples, calculate the class mean of the new training samples and the total mean of the new training samples, the inter-class scatter matrix and the intra-class scatter matrix of the new training samples, the traces of the inter-class scatter matrix and the trace of the intra-class scatter matrix, and the final The optimal value, the new training sample corresponding to the sensor selected when the optimal value is the largest is used as the optimal training sample, the identification information of the optimal training sample is extracted, the optimal identification vector set is obtained, and the optimal identification vector set is linearly transformed, The projection sample set is obtained, the projection sample set is classified, and the identification of vinegar varieties is completed. The invention reduces the dimension of data without losing main information, reduces the influence of noise, and improves the classification accuracy of vinegar varieties.

Description

technical field [0001] The invention relates to a method for identifying vinegar varieties, in particular to a method for identifying vinegar varieties by using an electronic nose. Background technique [0002] Vinegar is an essential condiment in family life. There are many types of vinegar on the market, and their flavors are different due to different places of origin, ingredients, and fermentation methods. Flavor is one of the important indicators of vinegar classification and one of the main factors of consumer acceptance. However, there are many vinegar products on the market. During the production process, the fermentation temperature, the depth of fermented grains, and the fermentation time are mostly controlled by the experience of the master workers, so it is easy to cause uneven quality of vinegar. Not one. For a long time, gas chromatography has been used to objectively measure odor, but gas chromatography has harsh requirements on the experimental environment ...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the current problems that the cost of vinegar classification is too high, and the selection of different pattern recognition algorithms will affect the classification accuracy, the present invention proposes a method of optimizing the extraction of fuzzy identification vectors for electronic nose identification of vinegar varieties to improve the accuracy of vinegar category classification. Rate

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