Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea
The fermentation stage is vital during the black tea manufacturing process to produce the best-quality tea. The oxidation of tea biochemical compounds results in the appearance of characteristic smell peaks during the fermentation stage. These subtle changes in tea aroma are hard to detect unless on...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/7703352 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849306394156597248 |
|---|---|
| author | Tharaga Sharmilan Iresha Premarathne Indika Wanniarachchi Sandya Kumari Dakshika Wanniarachchi |
| author_facet | Tharaga Sharmilan Iresha Premarathne Indika Wanniarachchi Sandya Kumari Dakshika Wanniarachchi |
| author_sort | Tharaga Sharmilan |
| collection | DOAJ |
| description | The fermentation stage is vital during the black tea manufacturing process to produce the best-quality tea. The oxidation of tea biochemical compounds results in the appearance of characteristic smell peaks during the fermentation stage. These subtle changes in tea aroma are hard to detect unless one is a trained personnel. Here for the first time, we applied e-nose to monitor the fermentation process of Sri Lankan low-country tea. In this study, detection of smell peaks during fermentation was conducted by a custom-made e-nose (Digi-Nose) with four gas sensors. Singular value decomposition (SVD) is applied to eliminate the noise and dimensionality reduction in the sensor responses observed. The prediction of the time of appearance of smell peaks was conducted with a support-vector machine (SVM). Finally, theaflavin content with time was compared to validate the optimum fermentation times observed with an e-nose. |
| format | Article |
| id | doaj-art-3482fcd5e8314238a99d1dcab604d2b9 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-3482fcd5e8314238a99d1dcab604d2b92025-08-20T03:55:06ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/7703352Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan TeaTharaga Sharmilan0Iresha Premarathne1Indika Wanniarachchi2Sandya Kumari3Dakshika Wanniarachchi4Instrument CenterInstrument CenterDepartment of PhysicsDepartment of Science & TechnologyDepartment of ChemistryThe fermentation stage is vital during the black tea manufacturing process to produce the best-quality tea. The oxidation of tea biochemical compounds results in the appearance of characteristic smell peaks during the fermentation stage. These subtle changes in tea aroma are hard to detect unless one is a trained personnel. Here for the first time, we applied e-nose to monitor the fermentation process of Sri Lankan low-country tea. In this study, detection of smell peaks during fermentation was conducted by a custom-made e-nose (Digi-Nose) with four gas sensors. Singular value decomposition (SVD) is applied to eliminate the noise and dimensionality reduction in the sensor responses observed. The prediction of the time of appearance of smell peaks was conducted with a support-vector machine (SVM). Finally, theaflavin content with time was compared to validate the optimum fermentation times observed with an e-nose.http://dx.doi.org/10.1155/2022/7703352 |
| spellingShingle | Tharaga Sharmilan Iresha Premarathne Indika Wanniarachchi Sandya Kumari Dakshika Wanniarachchi Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea Journal of Food Quality |
| title | Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea |
| title_full | Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea |
| title_fullStr | Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea |
| title_full_unstemmed | Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea |
| title_short | Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea |
| title_sort | application of electronic nose to predict the optimum fermentation time for low country sri lankan tea |
| url | http://dx.doi.org/10.1155/2022/7703352 |
| work_keys_str_mv | AT tharagasharmilan applicationofelectronicnosetopredicttheoptimumfermentationtimeforlowcountrysrilankantea AT ireshapremarathne applicationofelectronicnosetopredicttheoptimumfermentationtimeforlowcountrysrilankantea AT indikawanniarachchi applicationofelectronicnosetopredicttheoptimumfermentationtimeforlowcountrysrilankantea AT sandyakumari applicationofelectronicnosetopredicttheoptimumfermentationtimeforlowcountrysrilankantea AT dakshikawanniarachchi applicationofelectronicnosetopredicttheoptimumfermentationtimeforlowcountrysrilankantea |