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Tea is an extensively consumed beverage worldwide with an expanding market. The major quality attributes of tea are flavor, aroma, color, and strength. Out of these, flavor and aroma are the most important attributes. Human experts called ldquotea tastersrdquo conventionally evaluate tea quality, and they usually assign scores to samples of tea that are under evaluation on a scale of 1 to 10, depending on the flavor, the aroma, and the taste of the sample. This paper presents a study where, first, the selection of appropriate sensors was carried out based on sensitivity with the major aroma-producing chemicals of black tea. Then, this sensor array was exposed to black tea samples that were collected from the tea gardens in India, and the computational model has been developed based on artificial neural network methods to correlate the measurements with the tea taster's scores. With unknown tea samples, encouraging results have been obtained with a more than 90% classification rate.
Bhattacharyya et al. (Thu,) studied this question.