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Prediction of specialty coffee flavors based on near‐infrared spectra using machine‑ and deep‐learning methods
Author(s) -
Chang YuTang,
Hsueh MengChien,
Hung ShuPin,
Lu JuinMing,
Peng JiaHung,
Chen ShihFang
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11116
Subject(s) - flavor , artificial intelligence , convolutional neural network , machine learning , computer science , visualization , support vector machine , deep learning , mathematics , food science , chemistry
BACKGROUND Specialty coffee fascinates people with its bountiful flavors. Currently, flavor descriptions of specialty coffee beans are only offered by certified coffee cuppers. However, such professionals are rare, and the market demand is tremendous. The hypothesis of this study was to investigate the feasibility to train machine learning (ML) and deep learning (DL) models for predicting the flavors of specialty coffee using near‐infrared spectra of ground coffee as the input. Successful model development would provide a new and objective framework to predict complex flavors in food and beverage products. Results In predicting seven categories of coffee flavors, the models developed using the ML method (i.e. support vector machine) and the deep convolutional neural network (DCNN) achieved similar performance, with the recall and accuracy being 70–73% and 75–77% respectively. Through the proposed visualization method – a focusing plot – the potential correlation among the highly weighted spectral region of the DCNN model, the predicted flavor categories, and the corresponding chemical composition are presented. Conclusion This study has proven the feasibility of applying ML and DL methods on the near‐infrared spectra of ground coffee to predict specialty coffee flavors. The effective models provided moderate prediction for seven flavor categories based on 266 samples. The results of classification and visualization indicate that the DCNN model developed is a promising and explainable method for coffee flavor prediction. © 2021 Society of Chemical Industry