Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-15854
For citation please use:
Main Title: Electronic Sensor Technologies in Monitoring Quality of Tea: A Review
Author(s): Gharibzahedi, Seyed Mohammad Taghi
Barba, Francisco J.
Zhou, Jianjun
Wang, Min
Altintas, Zeynep
Type: Article
URI: https://depositonce.tu-berlin.de/handle/11303/17075
http://dx.doi.org/10.14279/depositonce-15854
License: https://creativecommons.org/licenses/by/4.0/
Abstract: Tea, after water, is the most frequently consumed beverage in the world. The fermentation of tea leaves has a pivotal role in its quality and is usually monitored using the laboratory analytical instruments and olfactory perception of tea tasters. Developing electronic sensing platforms (ESPs), in terms of an electronic nose (e-nose), electronic tongue (e-tongue), and electronic eye (e-eye) equipped with progressive data processing algorithms, not only can accurately accelerate the consumer-based sensory quality assessment of tea, but also can define new standards for this bioactive product, to meet worldwide market demand. Using the complex data sets from electronic signals integrated with multivariate statistics can, thus, contribute to quality prediction and discrimination. The latest achievements and available solutions, to solve future problems and for easy and accurate real-time analysis of the sensory-chemical properties of tea and its products, are reviewed using bio-mimicking ESPs. These advanced sensing technologies, which measure the aroma, taste, and color profiles and input the data into mathematical classification algorithms, can discriminate different teas based on their price, geographical origins, harvest, fermentation, storage times, quality grades, and adulteration ratio. Although voltammetric and fluorescent sensor arrays are emerging for designing e-tongue systems, potentiometric electrodes are more often employed to monitor the taste profiles of tea. The use of a feature-level fusion strategy can significantly improve the efficiency and accuracy of prediction models, accompanied by the pattern recognition associations between the sensory properties and biochemical profiles of tea.
Subject(s): tea
polyphenol
sensor array
electronic nose
taste sensor
classifier system
Issue Date: 20-May-2022
Date Available: 9-Jun-2022
Language Code: en
DDC Class: 570 Biowissenschaften; Biologie
Journal Title: Biosensors
Publisher: MDPI
Volume: 12
Issue: 5
Article Number: 356
Publisher DOI: 10.3390/bios12050356
EISSN: 2079-6374
TU Affiliation(s): Fak. 2 Mathematik und Naturwissenschaften » Inst. Chemie
Appears in Collections:Technische Universit├Ąt Berlin » Publications

Files in This Item:
biosensors-12-00356.pdf
Format: Adobe PDF | Size: 2.32 MB
DownloadShow Preview
Thumbnail

Item Export Bar

This item is licensed under a Creative Commons License Creative Commons