Classification of Bitter Orange Essential Oils According to Fruit Ripening Stage by Untargeted Chemical Profiling and Machine Learning.

The quality and composition of bitter orange essential oils (EOs) strongly depend on the ripening stage of the citrus fruit. The concentration of volatile compounds and consequently its organoleptic perception varies. While this can be detected by trained humans, we propose an objective approach for assessing the bitter orange from the volatile composition of their EO.

Evaluating the potential of artificial neural network and neuro-fuzzy techniques for estimating antioxidant activity and anthocyanin content of sweet cherry during ripening by using image processing.

Background: This paper presents a versatile way for estimating antioxidant activity and anthocyanin content at different ripening stages of sweet cherry by combining image processing and two artificial intelligence (AI) techniques. In comparison with common time-consuming laboratory methods for determining these important attributes, this new way is economical and much faster. The accuracy of artificial neural network (ANN) and adaptive neuro-fuzzy inference system (ANFIS) models was studied to estimate the outputs.