Skip to main content
. 2021 Oct 26;10(11):2575. doi: 10.3390/foods10112575

Table 4.

Summary of performance metrics for classification models that gave the best results for each computational approach (i.e., sensory-based, spectral-based, and data-fusion-based).

Type of Model Features Matrix Type Model Acronym LVs Captured Variance (%) Sensitivity Specificity Accuracy
X-Block Y-Block CA 1 CV 2 CA CV CA CV
Sensory based 5 Raw Sr 3 87.34 84.37 0.96 0.96 0.98 0.98 0.97 0.97
Boiled Sb 3 89.93 76.84 0.95 0.94 0.95 0.96 0.95 0.95
Spectral based 3112 Raw Nr 3 99.39 89.90 0.99 0.98 0.97 0.98 0.98 0.98
Boiled Nb 3 99.53 34.91 0.90 0.82 0.80 0.74 0.85 0.78
Data fusion based 3117 Raw Fr 3 99.28 90.03 0.99 0.98 1.00 0.99 1.00 0.99
Boiled Fb 7 99.93 84.40 0.98 0.99 0.99 0.99 0.99 0.99

1 CA, Calibration. 2 CV, Cross-validation.