The Principal Component Analysis as a tool for predicting the mechanical properties of Perovskites and Inverse Perovskites

Boubchir, Mohamed; Boubchir, Rachid; Aourag, H.

doi:10.1016/j.cplett.2022.139615

Cited by 8 publications

(3 citation statements)

References 59 publications

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“…In order to differentiate between the samples of different classifications on key components with ROAV ≥ 1, PCA [ 29 ] and OPLS-DA [ 30 ] were applied, as shown in Figure 4 . According to Figure 4 A,C, pomegranate seed samples were clustered in PC1 and PC2, which correspond to 67.9% and 15.6% of the explained related variance of the data, respectively.…”

Section: Results and Analysismentioning

confidence: 99%

Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS

et al. 2023

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This study sought to reveal the mechanism of flavor generation when pomegranate seeds are processed, as well as the contribution of volatile organic components (VOCs) to flavor formation. Gas chromatography–ion mobility spectrometry (GC-IMS), combined with relative odor activity (ROAV) and statistical methods, was used for the analysis. The results showed that 54 compounds were identified from 70 peaks that appeared in the GC-IMS spectrum. Then, the ROAV results showed 17 key volatile components in processing pomegranate seeds, and 7 flavor components with large differential contributions were screened out using statistical methods. These included γ-butyrolactone, (E)-3-penten-2-one (dimer), pentanal, 1-propanethiol, octanal, and ethyl valerate (monomer). It is suggested that lipid oxidation and the Maillard reaction may be the main mechanisms of flavor formation during the processing of pomegranate seeds. Furthermore, this study lays the experimental and theoretical foundations for further research on the development of flavor products from pomegranate seeds.

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Section: Results and Analysismentioning

confidence: 99%

Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS

et al. 2023

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“…Because the principal components are orthogonal to each other, and each principal component represents different information, they can explain most of the original data information, significantly improving the efficiency of data processing. In this algorithm, the reduction of dimensions promotes the visualization of hidden attributes and the correlation of data in PC space ( Boubchir et al, 2022 ). At present, PCA is also increasingly used to explore edible crops’ different components and geographical origins.…”

Section: Machine Learningmentioning

confidence: 99%

Machine learning applications for multi-source data of edible crops: A review of current trends and future prospects

Zhang,

Wang

2023

Food Chemistry: X

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“…Principal component analysis is one of the most widely used multivariate mathematical and statistical methods [28]. Figure 3A shows the principal component analysis (PCA) of egg yolk volatiles at different ozone treatment times, and the differences between the groups were assessed based on the contribution of the PC factors.…”

Section: Principal Component Analysis Of Egg Yolk Volatilesmentioning

confidence: 99%

An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation

et al. 2022

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This study investigated the effect of ozone treatment on egg yolk volatiles and fatty acids. The composition and content of volatile substances and the fatty acid content of the egg yolk were changed significantly after ozonation. With proper ozone treatment (30 min), the aldehyde content in the egg yolk increased from 78.08% to 94.63%, and the relative content of dibutyl amine decreased from 1.50% to 0.00%. There were no significant differences among the types of fatty acids in the egg yolks after being treated with ozone, but there were differences in their relative contents. The results of SDS-PAGE showed no significant difference in yolk protein composition and contents among the groups. SEM results showed that moderate ozone treatment (20 min and 30 min) led to a regular and dense network structure of egg yolk. These results provided a theoretical basis for expanding the application of ozone technology in the egg yolk processing industry.

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The Principal Component Analysis as a tool for predicting the mechanical properties of Perovskites and Inverse Perovskites

Cited by 8 publications

References 59 publications

Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS

Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS

Machine learning applications for multi-source data of edible crops: A review of current trends and future prospects

An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation

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