title: Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm.
abstract: This work demonstrated the possibility of using artificial neural networks to classify soy sauce from China. The aroma profiles of different soy sauce samples were differentiated using headspace solid-phase microextraction. The soy sauce samples were analyzed by gas chromatography-mass spectrometry, and 22 and 15 volatile aroma compounds were selected for sensitivity analysis to classify the samples by fermentation and geographic region, respectively. The 15 selected samples can be classified by fermentation and geographic region with a prediction success rate of 100%. Furans and phenols represented the variables with the greatest contribution in classifying soy sauce samples by fermentation and geographic region, respectively.
authors.affiliation: Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology , Wuhan, Hubei 430068, People's Republic of China.
authors.forename: Libin
authors.initials: L
authors.lastname: Xu
authors.forename: Yang
authors.initials: Y
authors.lastname: Li
authors.forename: Ning
authors.initials: N
authors.lastname: Xu
authors.forename: Yong
authors.initials: Y
authors.lastname: Hu
authors.forename: Chao
authors.initials: C
authors.lastname: Wang
authors.forename: Jianjun
authors.initials: J
authors.lastname: He
authors.forename: Yueze
authors.initials: Y
authors.lastname: Cao
authors.forename: Shigui
authors.initials: S
authors.lastname: Chen
authors.forename: Dongsheng
authors.initials: D
authors.lastname: Li
mesh_terms: D000465:Algorithms; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D016571:Neural Networks, Computer; D009812:Odorants / Q000032:analysis; D045730:Soy Foods / Q000032:analysis / Q000145:classification*; D013025:Glycine max / Q000737:chemistry / Q000145:classification / Q000235:genetics*; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D055549:Volatile Organic Compounds
keywords: artificial neural; classification; genetic algorithm; soy sauce; volatile aroma compound