An Approach Sensory Analysis Using Targeted Sensors in Electronic Nose for Assessing Green Tea Quality

The aroma greatly influences tea's character. Recent advances in techniques have led to numerous studies on volatile organic compounds in tea. Different green tea grades have distinct aromas, with premium grades having a stronger scent. Key factors in assessing tea quality are its chemical aroma substances. Various methods like GC-MS are used to identify volatile aroma compounds (VOCs). Nevertheless, these processes are time-consuming and costly for green tea producers. On the contrary, sensory analysis by tea experts is another way to evaluate tea quality, though subjectivity may arise. The electronic nose (e-nose) is a sensor-based instrument concerning tea quality assessment inspired by the human olfactory system. It, combined with statistical analytics, can enhance the performance of quality testing accuracy. Sensors are selected based on dominant compounds like hydrocarbons, alcohol, ketones, and aldehydes. Using targeted sensors and an appropriate statistical analysis should simplify prediction computation. Notably, green tea's pleasant aroma may not be very intense, necessitating a comprehensive sensor array. Integrating tasting assessments can enhance the accuracy of electronic nose predictions.