Transforming hyperspectral images into chemical maps: a novel End‐to‐End Deep Learning approach

Author

Engstrøm, Ole-Christian Galbo

Albano-Gaglio, Michela

Dreier, Erik Schou

Bouzembrak, Yamine

Font i Furnols, Maria

Mishra, Puneet

Pedersen, Kim Steenstrup

Publication date

2025-07-16



Abstract

Current approaches to chemical map generation from hyperspectral images are based on models such as partial least squares (PLS) regression, generating pixel-wise predictions that do not consider spatial context and suffer from a high degree of noise. This study proposes an end-to-end deep learning approach using a modified version of U-Net and a custom loss function to directly obtain chemical maps from hyperspectral images, skipping all intermediate steps required for traditional pixel-wise analysis. The U-Net is compared with the traditional PLS regression on a real dataset of pork belly samples with associated mean fat reference values. The U-Net obtains a test set root mean squared error of between 9% and 13% lower than that of PLS regression on the task of mean fat prediction. At the same time, U-Net generates fine detail chemical maps where 99.91% of the variance is spatially correlated. Conversely, only 2.53% of the variance in the PLS-generated chemical maps is spatially correlated, indicating that each pixel-wise prediction is largely independent of neighboring pixels. Additionally, while the PLS-generated chemical maps contain predictions far beyond the physically possible range of 0%–100%, U-Net learns to stay inside this range. Thus, the findings of this study indicate that U-Net is superior to PLS for chemical map generation.

Document Type

Article

Document version

Published version

Language

English

CDU Subject

663/664 - Food and nutrition. Enology. Oils. Fat

Pages

17

Publisher

Wiley

Version of

Journal of Chemometrics

Grant Agreement Number

MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-096993-B-I00/ES/CLASIFICACION Y EVALUACION DE LA CALIDAD GLOBAL DE LA PANCETA DE CERDO MEDIANTE TECNOLOGIAS NO DESTRUCTIVAS Y PERCEPCION POR PARTE DE LOS CONSUMIDORES/

Rights

Attribution 4.0 International

Attribution 4.0 International

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