Ensemble-based support vector machine classifiers as an efficient tool for quality assessment of beef fillets from electronic nose data. Issue 18 (27th April 2016)

• Record Type: Journal Article
• Authors: Mohareb, Fady; Papadopoulou, Olga; Panagou, Efstathios; Nychas, George-John; Bessant, Conrad
• Is Part Of: Analytical methods. Volume 8:Issue 18(2016)
• Page Start: 3711
• Page End: 3721
• Publication Date: 2016-04-27
• Subjects: Chemistry, Analytic -- Periodicals; Analytical biochemistry -- Periodicals; Chemical laboratories -- Standards -- Periodicals; 543.1905
• DOI: 10.1039/c6ay00147e
• Languages: English
• ISSNs: 1759-9660

Abstract

Abstract : Over the past years, the application of electronic nose devices has been investigated as a potential tool for assessing food freshness. Abstract : Over the past years, the application of electronic nose devices has been investigated as a potential tool for assessing food freshness. This relies on the application of various pattern recognition methods to provide accurate classification and regression models. The models' accuracy depends on the number of samples used during the training process. This often leads to unstable and unreliable classifiers in the case of food quality assessment, where the number of samples is typically less than 200 for a given experiment. The aim of this work is to tackle this problem through the development of a series of ensemble-based classifiers and regression models using support vector machines and electronic nose datasets based on the previously published work of this group. It was found that the developed ensemble provides a higher prediction accuracy compared to the single model approach when estimating the freshness score assigned by the sensory panel; achieving an overall accuracy of 84.1% compared to 72.7% in the case of the single classifier model. Another set of calibration ensembles were developed based on SVM-regression, in order to predict bacterial species counts, achieving an increase in the average overall performance of 85.0%, compared to 76.5% when a single classifier was applied. This increase in the predictive power therefore suggests that combining an electronic nose with ensemble-based systems can be used as an innovative method to assess the freshness of beef fillets.