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

页码：57 / 66

页数：10

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