Ministry of Agriculture and Rural Affairs Reports Findings in Food Chemistry (Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye).

A recent study conducted in Hangzhou, People's Republic of China, evaluated the quality grade of Congou black tea (CBT) using a combination of gas chromatography electronic nose (GC-Nose), electronic tongue (-tongue), and electronic eye (-eye). The researchers were able to successfully discriminate between different quality grades of CBT using these sensory technologies. They also achieved quantitative evaluation of CBT quality with minimal error. The study suggests that the fusion of multiple intelligent sensory technologies has great potential for the quality evaluation of black tea. [Extracted from the article]