Ghosh, Devdulal and Gulati , Ashu and Joshi, Robin and Bhattacharya, Nabarun and Bandyopadhyay, Rajib (2012) Estimation of Aroma Determining Compounds of Kangra Valley Tea by Electronic Nose System. LNCS. pp. 171-179.

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Aroma is a major factor for quality evaluation of finished tea.Professional tea taster's distiguish the aroma of finished tea and decide the valuation of tea. Since tea taster's 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 and half minute and easy of operate. This paper describes the estimation of tea compounds responsible for tea aroma by E-Nose.

Item Type: Article
Uncontrolled Keywords: Electronic nose, HPLC, GLC, Spectrophotometer, Chemical Compound.
Subjects: Plant sciences
Depositing User: Dr. Aparna Maitra Pati
Date Deposited: 09 Oct 2012 07:13
Last Modified: 09 Oct 2012 07:13

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