Tea quality prediction using a tin oxide-based electronic nose: an artificial intelligence approach
UNSPECIFIED (2003) Tea quality prediction using a tin oxide-based electronic nose: an artificial intelligence approach. SENSORS AND ACTUATORS B-CHEMICAL, 94 (2). pp. 228-237. ISSN 0925-4005Full text not available from this repository.
Official URL: http://dx.doi.org/10.1016/S0925-4005(03)00367-8
In this paper, we have (analyzed using a metal oxide sensor (MOS)-based electronic nose (EN)) five tea samples with different qualities, namely, drier month, drier month again over-fired, well-fermented normal fired in oven, well-fermented over-fired in oven, and under-fermented normal fired in oven. The flavour of tea is determined mainly by its taste and smell, which are determined by hundreds of volatile organic compounds (VOC) and non-volatile organic compounds present in tea. Tea flavour is traditionally measured through the use of a combination of conventional analytical instrumentation and human organoleptic profiling panels. These methods are expensive in terms of for example time and labour. The methods are also inaccurate because of a lack of either sensitivity or quantitative information. In this paper an investigation has been made to determine the flavours of different tea samples using an EN and thus to explore the possibility of replacing existing analytical and profiling panel methods. The technique uses an array of four MOSs, each of, which has an electrical resistance that has partial sensitivity to the headspace of tea. The signals from the sensor array are then conditioned by suitable interface circuitry resulting in our tea data-set. The data were processed using principal component analysis (PCA), fuzzy C means (FCM) algorithm. The data were then analyzed following the neural network paradigms, following the self-organizing map (SOM) method along with radial basis function (RBF) network and probabilistic neural network (PNN) classifier. Using FCM and SOM feature extraction techniques along with RBF neural network, we achieved 100% correct classification for the five different tea samples, each of which have different qualities. These results prove that our EN is capable of discriminating between the flavours of teas manufactured under different processing conditions, viz. over-fermented, over-fired, under-fermented, etc. (C) 2003 Elsevier B.V. All rights reserved.
|Item Type:||Journal Article|
|Subjects:||Q Science > QD Chemistry|
|Journal or Publication Title:||SENSORS AND ACTUATORS B-CHEMICAL|
|Publisher:||ELSEVIER SCIENCE SA|
|Date:||1 September 2003|
|Number of Pages:||10|
|Page Range:||pp. 228-237|
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