Model-based classification using latent Gaussian mixture models

A novel model-based classification technique is introduced based on parsimonious Gaussian mixture models that gives excellent classification performance when applied to real food authenticity data on the chemical properties of olive oils from nine areas of Italy.

Abstract

A novel model-based classification technique is introduced based on parsimonious Gaussian mixture models (PGMMs). PGMMs, which were introduced recently as a model-based clustering technique, arise from a generalization of the mixtures of factor analyzers model and are based on a latent Gaussian mixture model. In this paper, this mixture modelling structure is used for model-based classification and the particular area of application is food authenticity. Model-based classification is performed by jointly modelling data with known and unknown group memberships within a likelihood framework and then estimating parameters, including the unknown group memberships, within an alternating expectation-conditional maximization framework. Model selection is carried out using the Bayesian information criteria and the quality of the maximum a posteriori classifications is summarized using the misclassification rate and the adjusted Rand index. This new model-based classification technique gives excellent classification performance when applied to real food authenticity data on the chemical properties of olive oils from nine areas of Italy.