Exploration of Foods and Foodomics

From: Rapid identification of high-temperature Daqu Baijiu with the same aroma type by UV-VIS sensor of HBT combined with Zn²⁺

Table 1

Discrimination of high-temperature Daqu Baijiu by random forest algorithm

Method	Sort	Accuracy rate (%)		Number of errors
Method	Sort	Training set	Prediction set	Training set	Prediction set
UV-VIS	Sauce	100	93.94	0	2
	Mixed	100	93.33	0	2
	Strong	100	96.67	0	1
	Total	97.24	62.37	5	33
HBT_Zn²⁺ UV-VIS	Sauce	100	100	0	0
	Mixed	100	100	0	0
	Strong	100	100	0	0
	Total	100	100	0	0

Return to article view

UV-VIS: ultraviolet-visible spectroscopy; HBT: 2-(2-hydroxyphenyl) benzothiazole