Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest
Simultaneously verifying the original region of green and roasted coffee beans is very important for protecting legal interests of the stakeholder according to the chemical analyzing method. 131 green coffee bean samples are collected from six different original regions and pretreated with three deg...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/1308645 |
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| _version_ | 1832549763344498688 |
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| author | Ling Tian Yuanyuan Guo Ang Zhang Hua Zhong |
| author_facet | Ling Tian Yuanyuan Guo Ang Zhang Hua Zhong |
| author_sort | Ling Tian |
| collection | DOAJ |
| description | Simultaneously verifying the original region of green and roasted coffee beans is very important for protecting legal interests of the stakeholder according to the chemical analyzing method. 131 green coffee bean samples are collected from six different original regions and pretreated with three degrees (green, middle, and dark roasted); five stable isotope ratios (δ13C, δ14N, δ18O, δ2H, and δ32S) and twelve elemental contents (Al, Cr, Ni, Zn, Ba, Cu, Na, Mn, Fe, Ca, K, and Mg) of green, middle, and dark roasted coffee bean samples (131×3) were analyzed. Fractionation of stable isotopes and variation of elemental contents were evaluated, only isotope hydrogen (2H) significantly fractionated, and elemental concentrations increased with a certain rate during the roasting process. One-way analysis of variance (ANOVA) was used to compare the stable isotope ratios and elemental concentrations of all coffee bean samples from six different original regions. Random forest (RF) was employed to build a discriminating model for simultaneously verifying the original regions of green and roasted coffee bean samples; this model provided 100% accuracy. Inclusion of this mathematical model for simultaneously verifying the original region of green and roasted coffee beans had powerful distinguishing capability and which will not be influenced by fractionation of hydrogen (2H) and variation of element contents during the roasted process. |
| format | Article |
| id | doaj-art-f559445a439448de8c33217c34a0e008 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-f559445a439448de8c33217c34a0e0082025-02-03T06:08:43ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/1308645Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random ForestLing Tian0Yuanyuan Guo1Ang Zhang2Hua Zhong3Management CollegeFood Inspection and Quarantine CenterTechnical CenterManagement CollegeSimultaneously verifying the original region of green and roasted coffee beans is very important for protecting legal interests of the stakeholder according to the chemical analyzing method. 131 green coffee bean samples are collected from six different original regions and pretreated with three degrees (green, middle, and dark roasted); five stable isotope ratios (δ13C, δ14N, δ18O, δ2H, and δ32S) and twelve elemental contents (Al, Cr, Ni, Zn, Ba, Cu, Na, Mn, Fe, Ca, K, and Mg) of green, middle, and dark roasted coffee bean samples (131×3) were analyzed. Fractionation of stable isotopes and variation of elemental contents were evaluated, only isotope hydrogen (2H) significantly fractionated, and elemental concentrations increased with a certain rate during the roasting process. One-way analysis of variance (ANOVA) was used to compare the stable isotope ratios and elemental concentrations of all coffee bean samples from six different original regions. Random forest (RF) was employed to build a discriminating model for simultaneously verifying the original regions of green and roasted coffee bean samples; this model provided 100% accuracy. Inclusion of this mathematical model for simultaneously verifying the original region of green and roasted coffee beans had powerful distinguishing capability and which will not be influenced by fractionation of hydrogen (2H) and variation of element contents during the roasted process.http://dx.doi.org/10.1155/2022/1308645 |
| spellingShingle | Ling Tian Yuanyuan Guo Ang Zhang Hua Zhong Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest Journal of Food Quality |
| title | Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest |
| title_full | Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest |
| title_fullStr | Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest |
| title_full_unstemmed | Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest |
| title_short | Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest |
| title_sort | simultaneously verifying the original region of green and roasted coffee beans by stable isotopes and elements combined with random forest |
| url | http://dx.doi.org/10.1155/2022/1308645 |
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