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!
|