1.4.2 Development of a quartz crystal microbalance sensor array for discrimination of black tea

Prolay Sharma, Arunangshu Ghosh, Bipan Tudu, Rajib Bandyopadhyay, Anutosh Chatterjee & Nabarun Bhattacharyya
Evaluation of aroma quality of tea and its classification is extremely critical from the commercial point of view. The most widely practised method for evaluating the quality of tea is by human sensory panel, called “Tea Tasters”. But this method is very subjective and its accuracy is also uncertain. For this reason various instrumental setups have been investigated in recent times. Electronic Nose is one such device which has been implemented for tea quality evaluation....