A novel iTongue for Indian black tea discrimination

Bhondekar, Amol P.; Dhiman, Mopsy; Sharma, Anupma; Bhakta, Arindam; Ganguli, Abhijit; Bari, S. S.; Vig, Renu; Kapur, Pawan; Singla, Madan Lal

doi:10.1016/j.snb.2010.05.053

Cited by 37 publications

(16 citation statements)

References 33 publications

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“…CSIO, Chandigarh by Agrionics Group developed an Electronic-Tongue [3] that employs nonspecific multielectrode electrochemical impedance spectroscopy for classification of Indian black tea. An i-tongue employs electrochemical impedance spectroscopy which is a powerful and general technique suitable for characterization of electrochemical systems on the basis of impedance reading being collected at particular frequency interval and could also distinguish different substances eliciting the same basic taste [4].…”

Section: Introductionmentioning

confidence: 99%

Survey on Tea Discriminator

Gupta¹,

Shukla²

2015

IJCA

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A number of beverages viz. hard drink, soft drink, packet juice, tea are being used around the globe having different chemical compositions. Organoleptic Systems are being used for a variety of detection tasks from checking quality of food products to medicinal diagnosis by detecting chemical compositions. The entire organoleptic system, from sample delivery stage to classification stage, is usually optimized to a particular problem domain in order to provide suitable sensing performance. The optimization of sample preparation, signal processing, feature extraction, classifier are as important as choice of sensors within the array in enhancing the performance of the organoleptic system because presence of irrelevant features increases the dimensionality of the search space, which can do reverse effect on the accuracy of the Pattern Recognition (PARC) techniques.Tea in present world is the most popular beverage having enormous global marketing. Various researchers have made a number of efforts to correlate tea quality with its chemical composition which led to many humanoid errors and may vary from person to person. This problem can be solved by using an instrument called "Electronic Tongue (i-tongue)". It is developed to reduce human sensory test panels, get accurate measurement of taste, prepare optimized development time and cost. This system analyses liquid including an array of non-specific chemical sensors with partial specificity for different component in liquid samples and appropriate pattern recognition capable of recognizing the qualitative and quantitative composition of sample and complex solutions. A number of attempts have been performed using sensor array and electrochemical techniques such as Cyclic Voltammetry, Potentiometry and Conductivity to classify different types of tea.

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Section: Introductionmentioning

confidence: 99%

Survey on Tea Discriminator

Gupta¹,

Shukla²

2015

IJCA

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“…Consumer acceptability of tea depends mostly upon its aroma and taste, on the other hand aroma and taste depend upon spatiotemporal variability of the crop and manufacturing processes, which in turn highly influence its chemical composition, and are very critical in International Conference on Advances in Energy and Environmental Science (ICAEES 2015) determining its quality. [8] So the quality grade of tea and its market price are commonly determined by the aroma and taste, and the price of tea is variable according to the different quality grades, ranging from a few dozen to several hundred dollars per/kg. It is therefore very important to estimate the quality of tea.…”

Section: Introductionmentioning

confidence: 99%

Study on Fingerprint Construction of Pu'er Raw Tea by GC-MS

Wu¹,

Xu²,

XianLan³

et al. 2015

Proceedings of the 3rd International Conference on Advances in Energy and Environmental Science 2015

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Abstract:Taking example for Pu'er raw tea 7542(106) in paper, sample pre-treatment conditions ( Headspace) and detection of the gas chromatography mass spectrometry (GC-MS) were optimized. Under the condition of optimization, the chromatographic fingerprints of nine batches of Pu'er raw tea 7542 sample for different ages and batches were determined by GC-MS, followed by the analysis with the traditional chinese medicine (TCM) chromatographic fingerprint similarity evaluation system (A) 2004 edition software and the SPSS 19.0 software, to establish the mutual fingerprints of Pu'er raw tea. The results showed that GC-MS fingerprint of Pu'er raw tea had superioritied on the qualitative determination of multiple components at the same time, and good performance on repeatability, precision and stability. The chromatographic fingerprint provided scientists with useful tools in understanding the huge amounts of data generated by the analytical advances and proved to be valuable for quality control, classification and discrimination between Pu'er raw tea fingerprints.

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“…The electronic tongue can be used to predict sensory characteristics and their relationship to the taste quality of tea measured by professional taster (He et al, 2009). A novel impedance-Tongue based on multi-electrode Electrochemical Impedance Spectroscopy is proposed for discrimination of Indian black tea (Bhondekar et al, 2010). A voltammetric electronic tongue with five working electrodes of noble metals in a three electrode setup has been employed to estimate the amount of theaflavins and thearubigins (Ghosh et al, 2012).…”

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confidence: 99%