Nowadays, consumers are paying great attention to the characteristics of food such as smell,
taste, and appearance. This motivates scientists to imitate human senses using devices …

A critical revision is made on recent applications of voltammetric electronic tongues in the
field of food analysis. Relevant works are discussed dealing with the discrimination of food …

Fermentation is the key process to produce the special color of congou black tea. The
machine vision technology is applied to detect the color space changes of black tea's color …

This research work aimed to optimize the fermentation time, temperature, and relative
humidity of the black tea produced from Bangladesh Tea 2 (BT-2) variety by observing their …

Fermentation process directly determines the product quality of black tea. This work aimed to
develop a rapid method for detecting the degree of fermentation of black tea based on …

The theaflavin-to-thearubigin ratio (TF/TR) is an important parameter for evaluating the
degree of fermentation and quality characteristics of Congou black tea. Near infrared (NIR) …

BACKGROUND The phenol oxidative pathway during fermentation remains unclear. To
elucidate the effect of fermentation on phenol conversion, we investigated the effects of …

ABSTRACT BACKGROUND Non‐volatile compounds play a key role in the quality and price
of Keemun black tea (KBT). The non‐volatile compounds in KBT samples from different …

Voltammetric electronic tongue (VE-tongue) is a promising technology for advanced sensing
and measurement applications. The review examines the measurement principles, working …

Catechin content, the ratio of tea polyphenols and free amino acids (TP/FAA), as well as the
ratio of theaflavins and thearubigins (TFs/TRs) are important biochemical indicators to …