Quality Control of Olive Oils Using Machine Learning and Electronic Nose

• Main Authors: Emre Ordukaya, Bekir Karlik
• Format: Article
• Language: English
• Published: Hindawi-Wiley 2017-01-01
• Series: Journal of Food Quality
• Online Access: http://dx.doi.org/10.1155/2017/9272404

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 inputs by Principal Component Analysis. These reduced data as 8 inputs are applied to the classifiers. Different machine learning classifiers such as Naïve Bayesian, K-Nearest Neighbors (k-NN), Linear Discriminate Analysis (LDA), Decision Tree, Artificial Neural Networks (ANN), and Support Vector Machine (SVM) were used. Then performances of these classifiers were compared according to their accuracies.