Method for distinguishing mozzarella cheese identity by feature extraction based on decision tree

Abstract

The invention discloses a method for distinguishing mozzarella cheese identity by feature extraction based on decision tree. The method comprises the following steps: typical flavor composition of mozzarella cheese is determined and quantified; an identity typical flavor composition model is generated, and identity typical flavor composition of the mozzarella cheese is obtained; level of mozzarella cheese is distinguished by an SVM (support vector machine) model, and distinguishing of the unknown mozzarella cheese level is realized. The method has the advantages that mozzarella cheese identitydistinguishing accuracy is improved, a large amount of labor and sensory evaluation related cost are saved, and grading of the mozzarella cheese is more objective and more effective.

Description

technical field [0001] The invention relates to the identification technology of cheese identity features, in particular to a method for discriminating the identity of mozzarella cheese based on the extraction features of a decision tree. Background technique [0002] Mozzarella cheese is a stretched cheese that is second only to Cheddar cheese in imports. Buffalo milk mozzarella cheese is more nutritious than milk, but its cost is also higher, so it is very easy to adulterate. Generally speaking, the evaluation of different grades of mozzarella cheese is mostly based on subjective sensory evaluation and lacks objective evaluation standards. However, due to the small difference in the flavor of mozzarella cheese from different milk sources, it is usually not experienced mozzarella cheese. Cheese makers or users, it is difficult to determine the cheese of two different dairy origins. In addition, for our country, which basically relies on imports of cheese, the sensory eval...

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Problems solved by technology

[0003] The flavor of cheese has a great correlation with its quality, which is the key factor affecting its quality. Different grades of cheese have different concentrations of volatile characteristic components. Therefore, in recent years, some researchers have used flavor analysis methods to grade mozzarella cheese. Preliminary studies, but most of them use solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) to obtain the peak areas of volatile components in different cheeses, combined with electronic nose, principal component analysis (Principal Component Analysis), polymer Cluster Analysis, Partial Least Squares and other methods directly identify samples, but do not analyze the unique identity and flavor components of different grades of cheese, and the information features are not enough, so it is impossible to accurately distinguish different maturity stages. mozzarella cheese

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