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Gustatory induction signal variation feature extraction method based on kernel linear discriminant analysis

A technique of discriminant analysis and sensing signals, applied in character and pattern recognition, instruments, computer components, etc., can solve problems such as inability to effectively explore the inherent laws of nonlinear data

Active Publication Date: 2016-11-09
UNIV OF SCI & TECH BEIJING
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Problems solved by technology

However, traditional linear feature extraction methods cannot effectively explore the inherent laws existing in nonlinear data.

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  • Gustatory induction signal variation feature extraction method based on kernel linear discriminant analysis
  • Gustatory induction signal variation feature extraction method based on kernel linear discriminant analysis
  • Gustatory induction signal variation feature extraction method based on kernel linear discriminant analysis

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Embodiment Construction

[0069] In order to make the technical problems, technical solutions and advantages to be solved by the present invention clearer, a detailed description will be given below in conjunction with the accompanying drawings and specific embodiments.

[0070] Such as figure 1 As shown, a method for extracting distinctive features of taste induction signals based on nuclear linear discriminant analysis according to an embodiment of the present invention, the method for extracting distinctive features of taste induction signals based on nuclear linear discriminant analysis includes:

[0071] Step 101: Use an electronic tongue to detect a tea sample to obtain a sensor response timing signal;

[0072] Step 102: Analyze and eliminate abnormal samples using principal component residual and Mahalanobis distance method according to the response time sequence signal;

[0073] Step 103: optimize the parameters of the nuclear linear discriminant analysis method, and select the parameters of the nuclea...

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Abstract

The invention provides a gustatory induction signal variation feature extraction method based on kernel linear discriminant analysis. The method comprises the following steps: obtaining sensor response sequential signals by detecting tea samples by use of an electronic tongue; according to the response sequential signals, analyzing and rejecting abnormal samples by use of a main component residual error and Mahalanobis distance method; optimizing parameters of a kernel linear discriminant analysis method, and taking a Longjing tea quality grade correct recognition rate as a basis, selecting parameters of the kernel linear discriminant analysis; obtaining taste features of tea samples by performing nonlinear feature extraction on the sensor response signals by use of the kernel linear discriminant analysis method; and inputting the taste features of the tea samples into a classifier, and carrying out teat quality grade determination. According to the invention, abnormal value rejection is performed on the tea samples, nonlinear features of the tea samples with different grades can be represented better by use of the kernel linear discriminant analysis method after parameter optimization, and signal variation of the samples after nonlinear mapping in a high-dimensional feature space is improved.

Description

Technical field [0001] The invention relates to the technical field of tea detection, in particular to a method for extracting distinctive features of taste induction signals based on nuclear linear discriminant analysis. Background technique [0002] In recent years, tea quality testing has been a very difficult task because tea contains many ingredients and their effects on tea quality are very different. West Lake Longjing tea is a typical representative of Chinese green tea. Some vendors, in order to seek their own interests, fry other green tea into a flat shape to pretend to be Longjing tea, or use Longjing from other places in Zhejiang to pretend to be West Lake Longjing, disrupting the Longjing tea market and damaging the interests of consumers. Scientific testing and evaluation are of great significance. [0003] For a long time, sensory evaluation is an important method to evaluate the quality of tea, but this method requires a wealth of tea knowledge and evaluation exp...

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Application Information

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IPC IPC(8): G06K9/62
CPCG06F18/24
Inventor 支瑞聪张德政
Owner UNIV OF SCI & TECH BEIJING
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