Electronic tongue for tea quality determination

Taste sensation is the effect of physio-chemical interactions of food molecules with the interconnection of thousands of cell buds sited by chance all over the pores in the tongue. However, sensory test results of are usually affected by several subjective factors such as sensation, exhaustion, habits and by physiological and psychological conditions. In India tea industry places an important role cultivator and producers have always relied on skilled and experienced tea tasters to give out quality scores to tea which determines the prices at which tea manufactured is sold and bought. In this paper different tea powders are examined by components present in tea and pH value is determined. Bitterness taste can be found using pH value Index Terms – Sensory array, Tea samples, pH value, Tannin Component