Prediction of theaflavin and thearubigin content in black tea using a voltammetric electronic tongue
By Ghosh, Arunangshu; Tudu, Bipan; Tamuly, Pradip; Bhattacharyya, Nabarun & Bandyopadhyay, Rajib
Published in Chemometrics and Intelligent Laboratory Systems
2012
Abstract
The two most important chemical groups that decide the liquor characteristics of black CTC (cut, torn and curled) tea are theaflavins (TF) and thearubigins (TR). Hence, a quick estimation of concentration of these compounds can significantly contribute to the evaluation process for the quality of finished tea in an objective manner. In this paper, a scheme for rapid measurement of concentration of TF and TR is described using a voltammetric electronic tongue with five working electrodes made of noble metals. The results indicate good correlation of electronic tongue predictions with the actual concentrations obtained using ultraviolet–visible spectrophotometer.