Electronic Sensor Technologies in Monitoring Quality of Tea: A Review

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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Bibliographic Details
Main Authors: Seyed Mohammad Taghi Gharibzahedi, Francisco J. Barba, Jianjun Zhou, Min Wang, Zeynep Altintas
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Biosensors
Subjects:
tea
polyphenol
sensor array
electronic nose
taste sensor
classifier system
Online Access:https://www.mdpi.com/2079-6374/12/5/356

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