2008
DOI: 10.1109/tim.2008.917189
|View full text |Cite
|
Sign up to set email alerts
|

Electronic Nose for Black Tea Classification and Correlation of Measurements With “Tea Taster” Marks

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1

Citation Types

0
69
0
2

Year Published

2010
2010
2022
2022

Publication Types

Select...
5
3

Relationship

0
8

Authors

Journals

citations
Cited by 158 publications
(71 citation statements)
references
References 11 publications
0
69
0
2
Order By: Relevance
“…Finally, only the first PCs explaining a sufficient amount of the overall variance are retained, the remaining ones being disregarded. By carefully retaining an adequate number of PCs and splitting the overall set of samples into two sets, the calibration and the training set, overfitting can be avoided [38].…”
Section: Feature Extraction and Classification Methodsmentioning
confidence: 99%
“…Finally, only the first PCs explaining a sufficient amount of the overall variance are retained, the remaining ones being disregarded. By carefully retaining an adequate number of PCs and splitting the overall set of samples into two sets, the calibration and the training set, overfitting can be avoided [38].…”
Section: Feature Extraction and Classification Methodsmentioning
confidence: 99%
“…The gas flow rate of the dynamic sampling was set to 50 ml/min. The electronic nose measurement sequence started with sample equilibration at 558C for 25 min according to previous experiments and tea scientists who established that optimum volatile emission takes place from the tea at around 60 AE 58C [33]. Then reference air was pumped over the sensor surfaces for 10 s (baseline) followed by the puree headspace for 30 s (sampling time) while the sensor signals were recorded.…”
Section: Measurement By Electronic Nosementioning
confidence: 99%
“…The gas flow rate of the dynamic sampling was set to 50 mL/min. The electronic nose measurement sequence started with sample equilibration at 558C for 25 min, since tea scientists have established that optimum volatile emission takes place from the tea at 60 AE 58C [19]. Then reference air was pumped over the sensor surfaces for 10 s (baseline) followed by the tea infusion head space for 30 s (sampling time) while the sensor signals were recorded.…”
Section: Electronic Nose Analysismentioning
confidence: 99%