The effective feature mining method is one of the key problems in the field of pattern recognition. Moreover, the lack of efficient feature extraction and selection methods has limited the application and development of electronic nose (e-nose) technology. In this study, a synergetic strategy for e-nose sensors data feature mining was proposed in combination with Support Vector Machine (SVM) to determine the beer olfactory information. First, twenty time-domain features and twenty frequency-domain features of e-nose sensors data were extracted to represent the olfactory characteristics of beer. Second, forty features were sorted with variable importance in projection (VIP) scores and forty subsets of multi-features with the best VIP score were generated. Finally, the classification models were established based on SVM, and the best parameter c and g of SVM models was calculated by Genetic Algorithm (GA). Furthermore, the classification performance of each class was evaluated by efficiency value (EFF) in different feature sets. The result indicates that GA-SVM model achieves good classification performance based on the #27 feature set with 81.67% and 96.67% in calibration set and testing set, respectively, and the EFF value is also the highest compared with other feature sets. In conclusion, it indicated that the analytical method can be used as a reliable tool for accurate identification of beer olfactory information.

Multi-sensor data fusion can provide more comprehensive and more accurate analysis results. However, it also brings some redundant information, which is an important issue with respect to finding a feature-mining method for intuitive and efficient analysis. This paper demonstrates a feature-mining method based on variable accumulation to find the best expression form and variables’ behavior affecting beer flavor. First, e-tongue and e-nose were used to gather the taste and olfactory information of beer, respectively. Second, principal component analysis (PCA), genetic algorithm-partial least squares (GA-PLS), and variable importance of projection (VIP) scores were applied to select feature variables of the original fusion set. Finally, the classification models based on support vector machine (SVM), random forests (RF), and extreme learning machine (ELM) were established to evaluate the efficiency of the feature-mining method. The result shows that the feature-mining method based on variable accumulation obtains the main feature affecting beer flavor information, and the best classification performance for the SVM, RF, and ELM models with 96.67%, 94.44%, and 98.33% prediction accuracy, respectively.

In this paper, we aim to use odor fingerprint analysis to identify and detect various odors. We obtained the olfactory sensory evaluation of eight different brands of Chinese liquor by a lab-developed intelligent nose. From the respective combination of the time domain and frequency domain, we extract features to reflect the samples comprehensively. However, the extracted feature combined time domain and frequency domain will bring redundant information that affects performance. Therefore, we proposed data by Principal Component Analysis (PCA) and Variable Importance Projection (VIP) to delete redundant information to construct a more precise odor fingerprint. Then, Random Forest (RF) and Probabilistic Neural Network (PNN) were built based on the above. Results showed that the VIP-based models achieved better classification performance than PCA-based models. In addition, the peak performance (92.5%) of the VIP-RF model had a higher classification rate than the VIP-PNN model (90%). In conclusion, odor fingerprint analysis using a feature mining method based on the olfactory sensory evaluation can be applied to monitor product quality in the actual process of industrialization.