In this study, a portable electronic nose (E-nose) was self-developed to identify rice wines with different marked ages—all the operations of the E-nose were controlled by a special Smartphone Application. The sensor array of the E-nose was comprised of 12 MOS sensors and the obtained response values were transmitted to the Smartphone thorough a wireless communication module. Then, Aliyun worked as a cloud storage platform for the storage of responses and identification models. The measurement of the E-nose was composed of the taste information obtained phase (TIOP) and the aftertaste information obtained phase (AIOP). The area feature data obtained from the TIOP and the feature data obtained from the TIOP-AIOP were applied to identify rice wines by using pattern recognition methods. Principal component analysis (PCA), locally linear embedding (LLE) and linear discriminant analysis (LDA) were applied for the classification of those wine samples. LDA based on the area feature data obtained from the TIOP-AIOP proved a powerful tool and showed the best classification results. Partial least-squares regression (PLSR) and support vector machine (SVM) were applied for the predictions of marked ages and SVM (R² = 0.9942) worked much better than PLSR.

Moisture content is extremely imoprtant to the processes of storage, packaging, and transportation of grains. In this study, a portable moisture measuring device was developed based on microwave microstrip sensors. The device is composed of three parts: a microwave circuit module, a real-time measurement module, and software to display the results. This work proposes an improvement measure by optimizing the thickness of paddy rice samples (8–13 cm) and adding the ambient temperatures and the moisture contents (13.66–27.02% w.b.) at a 3.00 GHz frequency. A random forest, decision tree, k-nearest neighbor, and support vector machine were applied to predict the moisture content in the paddy rice. Microwave characteristics, phase shift, and temperature compensation were selected as the input variables to the prediction models, which have achieved high accuracy. Among those prediction models, the random forest model yielded the best performance with highest accuracy and stability (R² = 0.99, RMSE = 0.28, MAE = 0.26). The device showed a relatively stable performance (the maximum average absolute error was 0.55%, the minimum absolute error was 0.17%, the mean standard deviation was 0.18%, the maximum standard deviation was 0.41%, and the minimum standard deviation was 0.08%) within the moisture content range of 13–30%. The instrument has the advantages of real-time, simple structure, convenient operation, low cost, and portability. This work is expected to provide an important reference for the real-time in situ measurement of agricultural products, and to be of great significance for the development of intelligent agricultural equipment.

Fermented foods are sensitive to the production conditions because of microbial and enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and optimize the production process based on the flavor properties. As the simulation system of human olfaction and gustation, IFSS has been widely used in the field of food with the characteristics of nondestructive, pollution-free, and real-time detection. This paper reviews the application of IFSS in the control of fermentation, ripening, and shelf life, and the potential in the identification of quality differences and flavor-producing microbes in fermented foods. The survey found that electronic nose (tongue) is suitable to monitor fermentation process and identify food authenticity in real time based on the changes of flavor profile. Gas chromatography-ion mobility spectrometry and nuclear magnetic resonance technology can be used to analyze the flavor metabolism of fermented foods at various production stages and explore the correlation between flavor substances and microorganisms. Graphical Abstract

Aroma and taste are the most important attributes of alcoholic beverages. In the study, the self-developed electronic tongue (e-tongue) and electronic nose (e-nose) were used for evaluating the marked ages of rice wines. Six types of feature data sets (e-tongue data set, e-nose data set, direct-fusion data set, weighted-fusion data set, optimized direct-fusion data set, and optimized weighted-fusion data set) were used for identifying rice wines with different wine ages. Pearson coefficient analysis and variance inflation factor (VIF) analysis were used to optimize the fusion matrixes by removing the multicollinear information. Two types of discrimination methods (principal component analysis (PCA) and locality preserving projections (LPP)) were used for classifying rice wines, and LPP performed better than PCA in the discrimination work. The best result was obtained by LPP based on the weighted-fusion data set, and all the samples could be classified clearly in the LPP plot. Therefore, the weighted-fusion data were used as independent variables of partial least squares regression, extreme learning machine, and support vector machines (LIBSVM) for evaluating wine ages, respectively. All the methods performed well with good prediction results, and LIBSVM presented the best correlation coefficient (R² ≥ 0.9998).