title: Characterization of Galician (N.W. Spain) quality brand potatoes: a comparison study of several pattern recognition techniques.
abstract: Authenticity is an important food quality criterion and rapid methods to guarantee it are widely demanded by food producers, processors, consumers and regulatory bodies. The objective of this work was to develop a classification system in order to confirm the authenticity of Galician potatoes with a Certified Brand of Origin and Quality (CBOQ) 'Denominación Específica: Patata de Galicia' and to differentiate them from other potatoes that did not have this CBOQ. Ten selected metals were determined by atomic spectroscopy in 102 potato samples which were divided into two categories: CBOQ and non-CBOQ potatoes. Multivariate chemometric techniques, such as cluster analysis and principal component analysis, were applied to perform a preliminary study of the data structure. Four supervised pattern recognition procedures [including linear discriminant analysis (LDA), K-nearest neighbours (KNN), soft independent modelling of class analogy (SIMCA) and multilayer feed-forward neural networks (MLF-ANN)] were used to classify samples into the two categories considered on the basis of the chemical data. Results for LDA, KNN and MLF-ANN are acceptable for the non-CBOQ class, whereas SIMCA showed better recognition and prediction abilities for the CBOQ class. A more sophisticated neural network approach performed by the combination of the self-organizing with adaptive neighbourhood network (SOAN) and MLF network was employed to optimize the classification. Using this combined method, excellent performance in terms of classification and prediction abilities was obtained for the two categories with a success rate ranging from 98 to 100%. The metal profiles provided sufficient information to enable classification rules to be developed for identifying potatoes according to their origin brand based on SOAN-MLF neural networks.
authors.affiliation: Departamento Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidad de Santiago de Compostela, Augas Férreas s/n, Campus Universitario, 27002 Lugo, Spain.
authors.forename: P M
authors.initials: PM
authors.lastname: Padín
authors.forename: R M
authors.initials: RM
authors.lastname: Peña
authors.forename: S
authors.initials: S
authors.lastname: García
authors.forename: R
authors.initials: R
authors.lastname: Iglesias
authors.forename: S
authors.initials: S
authors.lastname: Barro
authors.forename: C
authors.initials: C
authors.lastname: Herrero
mesh_terms: D005504:Food Analysis; D005524:Food Technology; D011198:Solanum tuberosum; D013030:Spain