Abstract
Aroma is a major factor for quality evaluation of finished tea. Professional tea tasters distinguish the aroma of finished tea and decide the valuation of tea. Since tea tasters’ being humans their evaluations could be subjective. Instruments like spectrophotometer, high-performance liquid chromatography (HPLC) and gas liquid chromatography(GLC) measure the chemical/volatile compounds polyphenols, catechins and flavour profile of tea[b]. But these instruments are costly, time consuming, take long time to prepare the sample and also needs expert manpower to operate. Besides Electronic Nose (E-Nose) is also used by different tea factories to supplement the work of a tea taster for predicting the tea taster like score of finished tea. E-Nose can give tea taster like score within one and half minute and easy to operate. This paper describes the estimation of tea compounds responsible for tea aroma by E-Nose.
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References
Nabarun, B., Bipan, T., Arun, J., Devdulal, G., Rajib, B., Manabendra, B.: Preemptive Identification of Optimum Fermentation Time for Black Tea Using Electronic Nose. Sensors and Actuators B 131(1), 110–116 (2008)
Nabarun, B., Sohan, S., Bipan, T., Pradip, T., Arun, J., Devdulal, G., Rajib, B., Manabendra, B., Santanu, S.: Detection of Optimum Fermentation Tim for Black Tea Manufacturing Using Electronic Nose. Sensors and Actuators B 122(2), 627–634 (2007)
Nabarun, B., Rajib, B., Manabendra, B., Bipan, T., Devdulal, G., Arun, J.: Electronic Nose for Black Tea Classification and Correlation of Measurements with Tea Taster Marks. IEEE Transaction on Instrumentation and Measurement 57(7), 1313–1321 (2008)
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© 2012 Springer-Verlag Berlin Heidelberg
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Ghosh, D., Gulati, A., Joshi, R., Bhattacharyya, N., Bandyopadhyay, R. (2012). Estimation of Aroma Determining Compounds of Kangra Valley Tea by Electronic Nose System. In: Kundu, M.K., Mitra, S., Mazumdar, D., Pal, S.K. (eds) Perception and Machine Intelligence. PerMIn 2012. Lecture Notes in Computer Science, vol 7143. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-27387-2_22
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DOI: https://doi.org/10.1007/978-3-642-27387-2_22
Publisher Name: Springer, Berlin, Heidelberg
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