{"title":"Classification of kimchi using laser-induced breakdown spectroscopy and k-nearest neighbors modeling","authors":"","doi":"10.1016/j.jfca.2024.106742","DOIUrl":null,"url":null,"abstract":"<div><p>This study introduces a novel application of Laser-Induced Breakdown Spectroscopy (LIBS) combined with k-nearest neighbors (KNN) modeling to classify the origin of kimchi. Using the spectral intensities of Mg II at 279 nm and K I at 766 nm, we achieved a classification accuracy of 92.8 %. This method effectively leverages regional differences in salt supply chains impacting kimchi's elemental composition. The innovation lies in applying the interclass distance method for variable selection in LIBS analysis, enhancing the interpretability and accuracy of food classification. Compared to traditional elemental analysis techniques, LIBS offers a practical, cost-effective solution for rapid field analysis with minimal sample preparation. This study not only demonstrates the potential of LIBS for food authenticity but also provides insights for developing accurate methods for detecting Mg and K in various food products, contributing to advancements in food quality control.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0000,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157524007762","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
This study introduces a novel application of Laser-Induced Breakdown Spectroscopy (LIBS) combined with k-nearest neighbors (KNN) modeling to classify the origin of kimchi. Using the spectral intensities of Mg II at 279 nm and K I at 766 nm, we achieved a classification accuracy of 92.8 %. This method effectively leverages regional differences in salt supply chains impacting kimchi's elemental composition. The innovation lies in applying the interclass distance method for variable selection in LIBS analysis, enhancing the interpretability and accuracy of food classification. Compared to traditional elemental analysis techniques, LIBS offers a practical, cost-effective solution for rapid field analysis with minimal sample preparation. This study not only demonstrates the potential of LIBS for food authenticity but also provides insights for developing accurate methods for detecting Mg and K in various food products, contributing to advancements in food quality control.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.