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Determination of Fatty Acid Content of Rice during Storage Based on Feature Fusion of Olfactory Visualization Sensor Data and Near-Infrared Spectra
This study innovatively proposes a feature fusion technique to determine fatty acid content during rice storage. Firstly, a self-developed olfactory visualization sensor was used to capture the odor information of rice samples at different storage periods and a portable spectroscopy system was employed to collect the near-infrared (NIR) spectra during rice storage. Then, principal component analysis (PCA) was performed on the pre-processed olfactory visualization sensor data and the NIRdoi:10.3390/s21093266 pmid:34065067 fatcat:iosobpvm6jfrzihykq7knyc4cu