“…These studies were based on chemical analysis, and on-line instrumental monitoring of the fermentation aroma profile of black tea has not been attempted. At the same time, the new technology based on electronic nose has been attempted by scientists and it has shown excellent promise in many applications like food and beverages (Aishima et al, 1991;Borjesson, Eklov, Jonsson, Sundgren, & Schnurer, 1996;Pearce, Garner, Friel, Bartlett, & Blair, 1993;Pisanelli, Qutob, Traverse, Szyszko, & Persaud, 1994;Nanto, Shokoshi, & Kawai, 1991;Olafsson, Martinsdottir, Olafsdottir, Sigfusson, & Gardner, 1992;Stetter, Findlay, Shroeder, Yue, & Penrose, 1993;Winquist, Hornsten, Sundgren, & Lundstrom, 1993). But reports of applications of electronic nose for black tea are very few in number and the earlier works were mainly focused on characterization of smell of finished tea.…”