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Combining Electronic Nose and Electronic Tongue For Improved Classification of Black Tea Quality

The document discusses combining electronic nose and electronic tongue technologies to improve classification of black tea quality. It describes how black tea quality is traditionally assessed subjectively and the need for objective methods. Various electronic sensor systems and analytical techniques have been used to evaluate and classify tea quality but combining electronic nose and tongue could further improve classification.

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samikasan0516
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29 views2 pages

Combining Electronic Nose and Electronic Tongue For Improved Classification of Black Tea Quality

The document discusses combining electronic nose and electronic tongue technologies to improve classification of black tea quality. It describes how black tea quality is traditionally assessed subjectively and the need for objective methods. Various electronic sensor systems and analytical techniques have been used to evaluate and classify tea quality but combining electronic nose and tongue could further improve classification.

Uploaded by

samikasan0516
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Combining Electronic Nose and Electronic Tongue for Improved Classification of Black

Tea Quality

Teas are usually classified as black tea, green tea, Oolong tea, yellow tea, white tea and dark
compressed tea. Black tea is the most important one consumed across the world. Black tea
quality depends mainly on the components and colour of the tea infusions and tea prices vary
greatly, depending on the quality which has traditionally been assessed by a tea taster who
has developed a language of his own to describe various quality attributes of a tea infusion.
This language is sometimes difficult to comprehend by consumers. It is necessary to develop
objective methods to identify the tea quality, chemically or physically. Researchers have
endeavoured to develop chemical and physical methods for identifying tea quality. Various
techniques are employed by several researchers to evaluate tea quality, e.g., using different
analytical methods like GC-MS, HPLC, etc., employing electronic sensor systems like
electronic nose, tongue, vision systems and tea chemical composition analysis. The
electronic sensor systems can classify tea grades along with suitable classifier techniques.

Progress
In the current semester the self study courses as recommended by the Doctoral Committee
had been carried out. The courses are

1. Research Methodology which is a systematic method to carry the research work


thoroughly. It includes the steps from defining the problem to preparing the report.

2. Machine perception technologies for chemoreception including sensor materials,


sensor arrays, sensor input and responses and applications.

Brief

1. What is research and how it can be carried for a doctoral degree should define in
research methodology. In Chapter 1 the methods of defining a problem and the steps to
execute it is given in detail. In Chapter 2 the methodologies adopted to handle the
work is presented in detail.

2. Machine perception is a term that is used to identify the capability of a computer


system to interpret data in a manner that is similar to the way humans use their senses
to relate to the world around them. The basic method that the computers take in and
respond to their environment is through the attached hardware. Machine perception
allows the computer to use this sensory input, as well as conventional computational
means of gathering information with greater accuracy and to present it in a way that is
more comfortable for the user. These include electronic nose, electronic tongue,
electronic vision, electronic touch and electronic hearing.

Chemoreception, process by which organisms respond to chemical stimuli in their


environments that depends primarily on the senses of taste and smell. Chemoreception
relies on chemicals that act as signals to regulate cell function, without the chemical
necessarily being taken into the cell for metabolic purposes. While many chemicals,
such as hormones and neurotransmitters, occur within organisms and serve to regulate
specific physiological activities, chemicals in the external environment are also
perceived by and elicit responses from whole organisms. All animals and micro
organisms such as bacteria exhibit this latter type of chemoreception, but the two
commonly recognized chemosensory systems are the senses of taste, or gustation, and
smell, or olfaction.

The following is a brief synopsis of the chapters.


i. Chapter 1 defines the process of chemoreception. Machine perception of
chemoreception using electronic sensor systems and their working principles
are given in this chapter.
ii. Chapter 2 describes the commonly available sensor types, hardware details and
responses.
iii. In Chapter 3 the applications in various fields are listed.

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