Abstract
Quality assessment of tea is an extremely difficult task and until now has been carried out by experienced tasters. There are many important quality attributes of tea—aroma, taste, color, and size and, out of these attributes, aroma plays a significant role in determining the price of tea. Here we will focus only on this important attribute of tea—the aroma and the applicability of an electronic nose for its assessment. There have been several attempts for instrumental assessment of tea aroma, but being a natural product with several hundred compounds contributing to the pleasant aroma, there are several challenges to be overcome for the widespread use of such instruments. This chapter presents the research reports on experimentation with using electronic nose to determine tea aroma and a case study.
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