Calligraphy works have high artistic value, but there is a rampant problem of forgery. Indeed, authentication of traditional calligraphy heavily relies on calligraphers' subjective judgment. Therefore, spurred by the recent development of neural networks, this paper proposes a method for authenticating calligraphy works based on an improved EfficientNet network. Specifically, the developed method utilizes the character box algorithm and the centroid algorithm to extract individual calligraphy characters, which are then augmented and used as the training set for the model. The training process employs CBAM and Self-Attention modules to enhance the attention mechanism of the EfficientNet network. The model is tested on authentic works, imitated works, and works from other calligraphers and is compared with other networks. The experimental results demonstrate that the proposed method effectively achieves the authentication of calligraphy works, and the improved CBAM-EfficientNet network and SA-EfficientNet network achieve better authentication performance.

In this study, GC–IMS was used to analyze the volatile component and flavor profiles of Crassostrea gigas individuals of different ploidy and gender. Principal component analysis was used to explore overall differences in flavor profiles and a total of 54 volatile compounds were identified. The total volatile flavor contents in edible parts of tetraploid oysters were significantly higher than in diploid and triploid oysters. The concentrations of ethyl (E)-2-butenoate and 1-penten-3-ol were significantly higher of triploid oysters than in diploid and tetraploid oysters. In addition, the volatile compounds propanoic acid, ethyl propanoate, 1-butanol, butanal, and 2-ethyl furan were significantly higher in females than in males. The volatile compounds p-methyl anisole, 3-octanone, 3-octanone, and (E)-2-heptenal were present in higher levels in male than in female oysters. Overall, different ploidy and gender of oysters were being presented with different sensory characteristics, providing new insights for understanding the flavor characteristics of oysters.