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dc.contributor.authorLIMA, C. M. de
dc.contributor.authorFERNANDES, D. D. S.
dc.contributor.authorPEREIRA, G. E.
dc.contributor.authorGOMES, A. de A.
dc.contributor.authorARAÚJO, M. C. U. de
dc.contributor.authorDINIZ, P. H. G. D.
dc.date.accessioned2020-11-21T09:14:03Z-
dc.date.available2020-11-21T09:14:03Z-
dc.date.created2020-11-20
dc.date.issued2020
dc.identifier.citationFood Chemistry, v. 312, p. 12606, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1126870-
dc.descriptionThis work proposes the development of a simple, fast, and inexpensive methodology based on color histograms (obtained from digital images), and supervised pattern recognition techniques to classify redwines produced in the São Francisco Valley (SFV) region to trace geographic origin, winemaker, and grape variety. PCA-LDA coupled with HSI histograms correctly differentiated all of the SFV samples from the other geographic regions in the testset; SPA-LDA selecting just 10 variables in the Gray scale+HSI histogram achieved 100% accuracy in the test set when classifying three different SFV winemakers. Regarding the three grape varieties, SPA-LDA selected 15 variables in the RGB histogram to obtain the best result, misclassifying only 2 samples in the tests et. Pairwise grape variety classification was also performed with only 1 misclassification. Besides following the principles of Green Chemistry, the proposed methodology is a suitable analytical tool; for tracing origins, grapetype, and even (SFV) winemakers
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectCabernet Sauvignon
dc.subjectSyrah
dc.subjectTouriga Nacional
dc.subjectGeographical origin indication
dc.subjectColor histogram
dc.subjectSuccessive projections algorithm
dc.titleDigital image-based tracing of geographic origin, winemaker, and grape type forred wine authentication.
dc.typeArtigo de periódico
dc.subject.nalthesaurusRed wines
dc.subject.nalthesaurusDigital images
riaa.ainfo.id1126870
riaa.ainfo.lastupdate2020-11-26 -02:00:00
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2019.126060
dc.contributor.institutionCARLOS MONTEIRO DE LIMA, Universidade Federal da Paraíba,DepartamentodeQuímica,P.O.Box5093,ZipCode58051-970,JoãoPessoa,PB,Brazil; DAVID DOUGLAS SOUSA FERNANDES, Universidade Federal da Paraíba,DepartamentodeQuímica,P.O.Box5093,ZipCode58051-970,JoãoPessoa,PB,Brazil; GIULIANO ELIAS PEREIRA, CNPUV; ADRIANO DE ARAÚJO GOMES, Universidade Federal do Rio Grande do Sul, InstitutodeQuímica,ZipCode90650-001,PortoAlegre,RS,Brazi; MÁRIO CÉSAR UGULINO DE ARAÚJO, Universidade Federal da Paraíba, DepartamentodeQuímica,P.O.Box5093,ZipCode58051-970,JoãoPessoa,PB,Braz; PAULO HENRIQUE GONÇALVES DIAS DINIZ, Universidade Federal do Oeste da Bahia, ProgramadePós-GraduaçãoemQuímicaPuraeAplicada,ZipCode47810-059,Barreiras,BA,Brazi.
Aparece en las colecciones:Artigo em periódico indexado (CNPUV)

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