Prediction of theaflavin and thearubigin content in black tea using a voltammetric electronic tongue

被引：32
|
作者：
Ghosh, Arunangshu [1 ]
Tudu, Bipan [1 ]
Tamuly, Pradip [2 ]
Bhattacharyya, Nabarun [3 ]
Bandyopadhyay, Rajib [1 ]
机构：
[1] Jadavpur Univ, Dept Instrumentat & Elect Engn, Kolkata 700098, India
[2] Tea Res Assoc, Jorhat 785008, Assam, India
[3] Ctr Dev Adv Comp, Kolkata 700091, India
来源：
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS | 2012年 / 116卷
关键词：
Theaflavins; Thearubigins; Voltammetric electronic tongue; Partial least squares regression; Support vector regression; Multi-layer perceptrons; QUALITY; CLASSIFICATION; DISCRIMINATION; TASTE; NOSE; CHROMATOGRAPHY; FERMENTATION; CATECHINS; WINES; ARRAY;
D O I：
10.1016/j.chemolab.2012.04.010
中图分类号：
TP [自动化技术、计算机技术];
学科分类号：
0812 ;
摘要：
The two most important chemical groups that decide the liquor characteristics of black CTC (cut, torn and curled) tea are theaflavins (TF) and thearubigins (TR). Hence, a quick estimation of concentration of these compounds can significantly contribute to the evaluation process for the quality of finished tea in an objective manner. In this paper, a scheme for rapid measurement of concentration of TF and TR is described using a voltammetric electronic tongue with five working electrodes made of noble metals. The results indicate good correlation of electronic tongue predictions with the actual concentrations obtained using ultraviolet-visible spectrophotometer. (C) 2012 Elsevier B.V. All rights reserved.
引用
收藏
页码：57 / 66
页数：10
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