2017
DOI: 10.1155/2017/9272404
|View full text |Cite
|
Sign up to set email alerts
|

Quality Control of Olive Oils Using Machine Learning and Electronic Nose

Abstract: The adulteration of olive oils can be detected with chemical test. This is very expensive and takes very long time. Thus, this study is focused on reducing both time and cost. For this purpose, the raw data has been collected from olive oils by using an e-nose from different regions in Balikesir in Turkey. This study presents two methods to analyze quality control of olive oils. In the first method, 32 inputs are applied to the classifiers directly. In the second, 32-input collected data are reduced to 8 input… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

0
25
0

Year Published

2018
2018
2024
2024

Publication Types

Select...
6
2

Relationship

0
8

Authors

Journals

citations
Cited by 45 publications
(25 citation statements)
references
References 36 publications
0
25
0
Order By: Relevance
“…The electronic nose sensor system is a method with very high performance and precision, and it provides all the information and specifications of the food to the researcher as soon as possible (Men, Shi, Jiao, Gong, & Liu, ). So far, various investigations have been conducted in the field of electronic nose systems to investigate the authenticity of foods including, sun flower oil (Haddi et al, ), cumin (Tahri, Tiebe, El Bari, Hübert, & Bouchikhi, ), saffron (Kiani, Minaei, & Ghasemi‐Varnamkhasti, ), olive oil (Jolayemi, Tokatli, Buratti, & Alamprese, ; Ordukaya & Karlik, ), and paddy (Baskar, Nesakumar, Rayappan, & Doraipandian, ).…”
Section: Introductionmentioning
confidence: 99%
“…The electronic nose sensor system is a method with very high performance and precision, and it provides all the information and specifications of the food to the researcher as soon as possible (Men, Shi, Jiao, Gong, & Liu, ). So far, various investigations have been conducted in the field of electronic nose systems to investigate the authenticity of foods including, sun flower oil (Haddi et al, ), cumin (Tahri, Tiebe, El Bari, Hübert, & Bouchikhi, ), saffron (Kiani, Minaei, & Ghasemi‐Varnamkhasti, ), olive oil (Jolayemi, Tokatli, Buratti, & Alamprese, ; Ordukaya & Karlik, ), and paddy (Baskar, Nesakumar, Rayappan, & Doraipandian, ).…”
Section: Introductionmentioning
confidence: 99%
“…In addition, since deep fatfrying and storing conditions alter the quality and aroma stability of products [164,165] , it has become another field in which ENs were adopted. In [166], it was aimed to determine the quality of vegetable oils which engage with thermal treatment. A system based on ultra-fast gas chromatography along with chemometrics and flame ionization detector was designed.…”
Section: Oil and Vinegarmentioning
confidence: 99%
“…By presenting many different odorants to the sensor array, a database is built up. This database of odorants with each odorant unique characteristics is used to train an intelligent classification system, such as Neural Networks [11][12][13][14][15][16][17][18][19][20].…”
Section: Introductionmentioning
confidence: 99%