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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Autor*in:	Ling Tian [verfasserIn] Yuanyuan Guo [verfasserIn] Ang Zhang [verfasserIn] Hua Zhong [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Übergeordnetes Werk:	In: Journal of Food Quality - Hindawi-Wiley, 2017, (2022)
Übergeordnetes Werk:	year:2022

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1155/2022/1308645

Katalog-ID:	DOAJ028602145

Internformat


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allfields	10.1155/2022/1308645 doi (DE-627)DOAJ028602145 (DE-599)DOAJf559445a439448de8c33217c34a0e008 DE-627 ger DE-627 rakwb eng TX341-641 Ling Tian verfasserin aut Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Nutrition. Foods and food supply Yuanyuan Guo verfasserin aut Ang Zhang verfasserin aut Hua Zhong verfasserin aut In Journal of Food Quality Hindawi-Wiley, 2017 (2022) (DE-627)478505051 (DE-600)2175284-9 17454557 nnns year:2022 https://doi.org/10.1155/2022/1308645 kostenfrei https://doaj.org/article/f559445a439448de8c33217c34a0e008 kostenfrei http://dx.doi.org/10.1155/2022/1308645 kostenfrei https://doaj.org/toc/1745-4557 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2020 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2022
spelling	10.1155/2022/1308645 doi (DE-627)DOAJ028602145 (DE-599)DOAJf559445a439448de8c33217c34a0e008 DE-627 ger DE-627 rakwb eng TX341-641 Ling Tian verfasserin aut Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Nutrition. Foods and food supply Yuanyuan Guo verfasserin aut Ang Zhang verfasserin aut Hua Zhong verfasserin aut In Journal of Food Quality Hindawi-Wiley, 2017 (2022) (DE-627)478505051 (DE-600)2175284-9 17454557 nnns year:2022 https://doi.org/10.1155/2022/1308645 kostenfrei https://doaj.org/article/f559445a439448de8c33217c34a0e008 kostenfrei http://dx.doi.org/10.1155/2022/1308645 kostenfrei https://doaj.org/toc/1745-4557 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2020 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2022
allfields_unstemmed	10.1155/2022/1308645 doi (DE-627)DOAJ028602145 (DE-599)DOAJf559445a439448de8c33217c34a0e008 DE-627 ger DE-627 rakwb eng TX341-641 Ling Tian verfasserin aut Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Nutrition. Foods and food supply Yuanyuan Guo verfasserin aut Ang Zhang verfasserin aut Hua Zhong verfasserin aut In Journal of Food Quality Hindawi-Wiley, 2017 (2022) (DE-627)478505051 (DE-600)2175284-9 17454557 nnns year:2022 https://doi.org/10.1155/2022/1308645 kostenfrei https://doaj.org/article/f559445a439448de8c33217c34a0e008 kostenfrei http://dx.doi.org/10.1155/2022/1308645 kostenfrei https://doaj.org/toc/1745-4557 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2020 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2022
allfieldsGer	10.1155/2022/1308645 doi (DE-627)DOAJ028602145 (DE-599)DOAJf559445a439448de8c33217c34a0e008 DE-627 ger DE-627 rakwb eng TX341-641 Ling Tian verfasserin aut Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Nutrition. Foods and food supply Yuanyuan Guo verfasserin aut Ang Zhang verfasserin aut Hua Zhong verfasserin aut In Journal of Food Quality Hindawi-Wiley, 2017 (2022) (DE-627)478505051 (DE-600)2175284-9 17454557 nnns year:2022 https://doi.org/10.1155/2022/1308645 kostenfrei https://doaj.org/article/f559445a439448de8c33217c34a0e008 kostenfrei http://dx.doi.org/10.1155/2022/1308645 kostenfrei https://doaj.org/toc/1745-4557 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2020 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2022
allfieldsSound	10.1155/2022/1308645 doi (DE-627)DOAJ028602145 (DE-599)DOAJf559445a439448de8c33217c34a0e008 DE-627 ger DE-627 rakwb eng TX341-641 Ling Tian verfasserin aut Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Nutrition. Foods and food supply Yuanyuan Guo verfasserin aut Ang Zhang verfasserin aut Hua Zhong verfasserin aut In Journal of Food Quality Hindawi-Wiley, 2017 (2022) (DE-627)478505051 (DE-600)2175284-9 17454557 nnns year:2022 https://doi.org/10.1155/2022/1308645 kostenfrei https://doaj.org/article/f559445a439448de8c33217c34a0e008 kostenfrei http://dx.doi.org/10.1155/2022/1308645 kostenfrei https://doaj.org/toc/1745-4557 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2014 GBV_ILN_2020 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2022
language	English
source	In Journal of Food Quality (2022) year:2022
sourceStr	In Journal of Food Quality (2022) year:2022
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Nutrition. Foods and food supply
isfreeaccess_bool	true
container_title	Journal of Food Quality
authorswithroles_txt_mv	Ling Tian @@aut@@ Yuanyuan Guo @@aut@@ Ang Zhang @@aut@@ Hua Zhong @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	478505051
id	DOAJ028602145
language_de	englisch
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callnumber-first	T - Technology
author	Ling Tian
spellingShingle	Ling Tian misc TX341-641 misc Nutrition. Foods and food supply Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest
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topic_title	TX341-641 Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest
topic	misc TX341-641 misc Nutrition. Foods and food supply
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title	Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest
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title_full	Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest
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author_browse	Ling Tian Yuanyuan Guo Ang Zhang Hua Zhong
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title_sort	simultaneously verifying the original region of green and roasted coffee beans by stable isotopes and elements combined with random forest
callnumber	TX341-641
title_auth	Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest
abstract	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.
abstractGer	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.
abstract_unstemmed	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.
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title_short	Simultaneously Verifying the Original Region of Green and Roasted Coffee Beans by Stable Isotopes and Elements Combined with Random Forest
url	https://doi.org/10.1155/2022/1308645 https://doaj.org/article/f559445a439448de8c33217c34a0e008 http://dx.doi.org/10.1155/2022/1308645 https://doaj.org/toc/1745-4557
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up_date	2024-07-03T18:27:41.603Z
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