The Joint Use of Electronic Nose and Electronic Tongue for the Evaluation of the Sensorial Properties of Green and Black Tea Infusions as Related to Their Chemical Composition

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"The Joint Use of Electronic Nose and Electronic Tongue for the Evaluation of the Sensorial Properties of Green and Black Tea Infusions as Related to Their Chemical Composition"
written by Susanna Buratti, Antonella Casiraghi, Paola Minghetti, Gabriella Giovanelli,
published by Food and Nutrition Sciences, Vol.4 No.6, 2013

has been cited by the following article(s):

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[2]	Assessment of E-Senses Performance through Machine Learning Models for Colombian Herbal Teas Classification
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[3]	Effects of three dominant bacteria from natural fermentation broth on the taste quality of fresh rice noodles
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[4]	The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides
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[5]	Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea
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[6]	Sprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue
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[7]	Enzymatic modification of dough added with Grifola frondosa flour and quality evaluation of noodles made from it.
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[8]	Visualization of mulberry tea quality using an electronic sensor array, SPME-GC/MS, and sensory evaluation
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[9]	Receptacle interacts with consumer's need for touch to influence tea-drinking experience
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[10]	Receptacle interacts with consumers' need for touch to influence tea-drinking experience
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[11]	Electronic Nose Technologies in Monitoring Black Tea Manufacturing Process
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[13]	Electronic Nose in Combination with Chemometrics for Characterization of Geographical Origin and Agronomic Practices of Table Grape
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[14]	Local tangent space alignment and relevance vector machine as nonlinear methods for estimating sensory quality of tea using NIR spectroscopy
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[15]	UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries
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[16]	Rapid evaluation of phenolic compounds and antioxidant activity of mulberry leaf tea during storage using electronic tongue coupled with chemometrics
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[17]	Effect of postmortem aging time on flavor profile of stewed pork rib broth
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[18]	Evaluation of Rintis Tea (Sonneratia casolaris) for Color and Sensory Quality Acceptance
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[19]	Electronic Taste and Smell: The Case for Performance Standards [Point of View]
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[20]	The vulnerability of human sensory evaluation and the promising senses instrumentation
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[21]	Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches
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[22]	Evaluation of green tea sensory quality via process characteristics and image information
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[23]	Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials
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[24]	Rapid quality determination of mulberry leaf tea during storage using electronic nose and electronic tongue
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[25]	Application of electronic senses to characterize espresso coffees brewed with different thermal profiles
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[26]	DEVELOPMENT OF E-NOSE HERB RECOGNITION SYSTEM BASED ON ARTIFICIAL INTELLIGENCE TECHNIQUES
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[28]	Flow Injection Spectrophotometric Determination of Total Polyphenols in Black Tea Processed and Marketed in Ethiopian
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[29]	Caracterização de propriedades nutricionais e antioxidantes de chás do Arquipélago dos Açores e valorização dos seus resíduos
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[1]	Glutamate application maintains quality and antioxidant capacity of fresh-cut carrots by modulating GABA shunt, phenylpropanoid and ROS metabolism Food Chemistry, 2024 DOI:10.1016/j.foodchem.2024.138545

[2]	Glutamate application maintains quality and antioxidant capacity of fresh-cut carrots by modulating GABA shunt, phenylpropanoid and ROS metabolism Food Chemistry, 2024 DOI:10.1016/j.foodchem.2024.138545

[3]	Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea Journal of Food Quality, 2022 DOI:10.1155/2022/7703352

[4]	The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides Foods, 2022 DOI:10.3390/foods11203261

[5]	Sprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue LWT, 2021 DOI:10.1016/j.lwt.2021.111234

[6]	Sprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue LWT, 2021 DOI:10.1016/j.lwt.2021.111234

[7]	Visualization of mulberry tea quality using an electronic sensor array, SPME-GC/MS, and sensory evaluation Food Bioscience, 2020 DOI:10.1016/j.fbio.2020.100593

[8]	Receptacle interacts with consumers’ need for touch to influence tea-drinking experience British Food Journal, 2020 DOI:10.1108/BFJ-01-2020-0046

[9]	Electronic Nose Technologies in Monitoring Black Tea Manufacturing Process Journal of Sensors, 2020 DOI:10.1155/2020/3073104

[10]	Rapid evaluation of phenolic compounds and antioxidant activity of mulberry leaf tea during storage using electronic tongue coupled with chemometrics Journal of Berry Research, 2019 DOI:10.3233/JBR-190395

[11]	Local tangent space alignment and relevance vector machine as nonlinear methods for estimating sensory quality of tea using NIR spectroscopy Vibrational Spectroscopy, 2019 DOI:10.1016/j.vibspec.2019.05.005

[12]	Rapid evaluation of phenolic compounds and antioxidant activity of mulberry leaf tea during storage using electronic tongue coupled with chemometrics Journal of Berry Research, 2019 DOI:10.3233/JBR-190395

[13]	Effect of postmortem aging time on flavor profile of stewed pork rib broth International Journal of Food Properties, 2018 DOI:10.1080/10942912.2018.1479859

[14]	Application of electronic senses to characterize espresso coffees brewed with different thermal profiles European Food Research and Technology, 2017 DOI:10.1007/s00217-016-2769-y

[15]	Evaluation of green tea sensory quality via process characteristics and image information Food and Bioproducts Processing, 2017 DOI:10.1016/j.fbp.2016.12.004

[16]	Comparison of flavour qualities of mushrooms ( Flammulina velutipes ) packed with different packaging materials Food Chemistry, 2017 DOI:10.1016/j.foodchem.2017.03.161

[17]	The vulnerability of human sensory evaluation and the promising senses instrumentation British Food Journal, 2017 DOI:10.1108/BFJ-10-2016-0505

[18]	Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches Journal of Food Science, 2017 DOI:10.1111/1750-3841.13938

[19]	Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches Journal of Food Science, 2017 DOI:10.1111/1750-3841.13938

[20]	Study of herbal tea beverage discrimination method using electronic nose Journal of Food Measurement and Characterization, 2015 DOI:10.1007/s11694-014-9209-0

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