A new multi‐flow‐through amperometric detectors design was employed as a sensors array system for the detection of flavor related phenols. Relevant parameters of the amperometric detection were examined and optimized. The multivariate analytical signal was processed with chemometric analysis for exploring and classifying the tea beverages. Multivariate regression was used to correlate the astringency value of several tea beverages, obtained by the UNI (Italian Organization for Standardization) sensory profile test, with the signals collected by this amperometric electronic tongue.
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Scampicchio et al. (2006) studied this question.
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