Utilization of a Gas-Sensing System to Discriminate Smell and to Monitor Fermentation during the Manufacture of Oolong Tea Leaves

Utilization of a Gas-Sensing System to Discriminate Smell and to Monitor Fermentation during the Manufacture of Oolong Tea Leaves

The operational duration of shaking tea leaves is a critical factor in the manufacture of oolong tea; this duration influences the formation of its flavor and fragrance. The current method to control the duration of fermentation relies on the olfactory sense of tea masters; they monitor the entire p...

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Bibliographic Details
Main Authors: Ting-Shiang Tseng, Mei-Hui Hsiao, Po-An Chen, Shu-Yen Lin, Shih-Wen Chiu, Da-Jeng Yao
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Micromachines
Subjects:
MOS gas sensor
E-nose
LDA
on-line monitoring
Online Access:https://www.mdpi.com/2072-666X/12/1/93

Internet

https://www.mdpi.com/2072-666X/12/1/93

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