Abstract
An improved classification of Orthosiphon stamineus using a data fusion technique is presented. Five different commercial sources along with freshly prepared samples were discriminated using an electronic nose (e-nose) and an electronic tongue (e-tongue). Samples from the different commercial brands were evaluated by the e-tongue and then followed by the e-nose. Applying Principal Component Analysis (PCA) separately on the respective e-tongue and e-nose data, only five distinct groups were projected. However, by employing a low level data fusion technique, six distinct groupings were achieved. Hence, this technique can enhance the ability of PCA to analyze the complex samples of Orthosiphon stamineus. Linear Discriminant Analysis (LDA) was then used to further validate and classify the samples. It was found that the LDA performance was also improved when the responses from the e-nose and e-tongue were fused together.
Highlights
At present, Orthosiphon stamineus is one of the herbs being commercialized for pharmaceutical purposes in Malaysia with most potential
An adequate number of dimensions projected by Principal Component Analysis (PCA) were determined based on principal components (PCs) that have achieved cumulative variance of 80% or more
The amount of accumulated variance in the first two principal components accounted for more than 80% and this suggests that only the first 2 PCs should be considered or adequate enough for further PCA analysis
Summary
Orthosiphon stamineus is one of the herbs being commercialized for pharmaceutical purposes in Malaysia with most potential. The commercial potential of Orthosiphon stamineus has become very attractive because it is easy to cultivate under tropical climate conditions. At this moment, there is no rapid technique to assess and evaluate the quality of commercial Orthosiphon stamineus products. Tea samples are prepared according to certain procedures and later tested by human panels. Orthosiphon stamineus tea quality assessment should follow the same approach. Many researchers have performed e-nose assessments on brewed Orthosiphon stamineus tea to determine thearoma concentration‘, quality, etc. No attempt has been reported to confirm the effect of water vapour by comparing the aroma of dried and brewed
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