Electronic Sensor Technologies in Monitoring Quality of Tea: A Review
Tea, after water, is the most frequently consumed beverage in the world. The fermentation of tea leaves has a pivotal role in its quality and is usually monitored using the laboratory analytical instruments and olfactory perception of tea tasters. Developing electronic sensing platforms (ESPs), in t...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Biosensors |
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| Online Access: | https://www.mdpi.com/2079-6374/12/5/356 |
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| author | Seyed Mohammad Taghi Gharibzahedi Francisco J. Barba Jianjun Zhou Min Wang Zeynep Altintas |
| author_facet | Seyed Mohammad Taghi Gharibzahedi Francisco J. Barba Jianjun Zhou Min Wang Zeynep Altintas |
| author_sort | Seyed Mohammad Taghi Gharibzahedi |
| collection | DOAJ |
| description | Tea, after water, is the most frequently consumed beverage in the world. The fermentation of tea leaves has a pivotal role in its quality and is usually monitored using the laboratory analytical instruments and olfactory perception of tea tasters. Developing electronic sensing platforms (ESPs), in terms of an electronic nose (e-nose), electronic tongue (e-tongue), and electronic eye (e-eye) equipped with progressive data processing algorithms, not only can accurately accelerate the consumer-based sensory quality assessment of tea, but also can define new standards for this bioactive product, to meet worldwide market demand. Using the complex data sets from electronic signals integrated with multivariate statistics can, thus, contribute to quality prediction and discrimination. The latest achievements and available solutions, to solve future problems and for easy and accurate real-time analysis of the sensory-chemical properties of tea and its products, are reviewed using bio-mimicking ESPs. These advanced sensing technologies, which measure the aroma, taste, and color profiles and input the data into mathematical classification algorithms, can discriminate different teas based on their price, geographical origins, harvest, fermentation, storage times, quality grades, and adulteration ratio. Although voltammetric and fluorescent sensor arrays are emerging for designing e-tongue systems, potentiometric electrodes are more often employed to monitor the taste profiles of tea. The use of a feature-level fusion strategy can significantly improve the efficiency and accuracy of prediction models, accompanied by the pattern recognition associations between the sensory properties and biochemical profiles of tea. |
| first_indexed | 2024-03-10T03:14:13Z |
| format | Article |
| id | doaj.art-0b5d29ed1ed14f02a1fe37a5243fc259 |
| institution | Directory Open Access Journal |
| issn | 2079-6374 |
| language | English |
| last_indexed | 2024-03-10T03:14:13Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biosensors |
| spelling | doaj.art-0b5d29ed1ed14f02a1fe37a5243fc2592023-11-23T10:16:21ZengMDPI AGBiosensors2079-63742022-05-0112535610.3390/bios12050356Electronic Sensor Technologies in Monitoring Quality of Tea: A ReviewSeyed Mohammad Taghi Gharibzahedi0Francisco J. Barba1Jianjun Zhou2Min Wang3Zeynep Altintas4Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Straße des 17. Juni 124, 10623 Berlin, GermanyNutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, 46100 Valencia, SpainNutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, 46100 Valencia, SpainNutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, 46100 Valencia, SpainInstitute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Straße des 17. Juni 124, 10623 Berlin, GermanyTea, after water, is the most frequently consumed beverage in the world. The fermentation of tea leaves has a pivotal role in its quality and is usually monitored using the laboratory analytical instruments and olfactory perception of tea tasters. Developing electronic sensing platforms (ESPs), in terms of an electronic nose (e-nose), electronic tongue (e-tongue), and electronic eye (e-eye) equipped with progressive data processing algorithms, not only can accurately accelerate the consumer-based sensory quality assessment of tea, but also can define new standards for this bioactive product, to meet worldwide market demand. Using the complex data sets from electronic signals integrated with multivariate statistics can, thus, contribute to quality prediction and discrimination. The latest achievements and available solutions, to solve future problems and for easy and accurate real-time analysis of the sensory-chemical properties of tea and its products, are reviewed using bio-mimicking ESPs. These advanced sensing technologies, which measure the aroma, taste, and color profiles and input the data into mathematical classification algorithms, can discriminate different teas based on their price, geographical origins, harvest, fermentation, storage times, quality grades, and adulteration ratio. Although voltammetric and fluorescent sensor arrays are emerging for designing e-tongue systems, potentiometric electrodes are more often employed to monitor the taste profiles of tea. The use of a feature-level fusion strategy can significantly improve the efficiency and accuracy of prediction models, accompanied by the pattern recognition associations between the sensory properties and biochemical profiles of tea.https://www.mdpi.com/2079-6374/12/5/356teapolyphenolsensor arrayelectronic nosetaste sensorclassifier system |
| spellingShingle | Seyed Mohammad Taghi Gharibzahedi Francisco J. Barba Jianjun Zhou Min Wang Zeynep Altintas Electronic Sensor Technologies in Monitoring Quality of Tea: A Review Biosensors tea polyphenol sensor array electronic nose taste sensor classifier system |
| title | Electronic Sensor Technologies in Monitoring Quality of Tea: A Review |
| title_full | Electronic Sensor Technologies in Monitoring Quality of Tea: A Review |
| title_fullStr | Electronic Sensor Technologies in Monitoring Quality of Tea: A Review |
| title_full_unstemmed | Electronic Sensor Technologies in Monitoring Quality of Tea: A Review |
| title_short | Electronic Sensor Technologies in Monitoring Quality of Tea: A Review |
| title_sort | electronic sensor technologies in monitoring quality of tea a review |
| topic | tea polyphenol sensor array electronic nose taste sensor classifier system |
| url | https://www.mdpi.com/2079-6374/12/5/356 |
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