Monitoring the fermentation process of black tea using QCM sensor based electronic nose

Abstract

In black tea manufacturing, the fermentation process plays a significant role to determine the quality of finished tea. During this process, complex chain of biochemical reactions takes place and green tea leaves transform from grassy to sweet floral aroma. Monitoring and detection of optimum fermentation time are necessary, as both under and over fermented tea produce inferior grades of tea. This paper presents a method of real-time monitoring to detect the optimum fermentation time of black tea using an electronic nose consisting of eight quartz crystal microbalance (QCM) sensors. The sensor is coated with glucose derivative coating materials viz. maltose (MAL), maltodextrin (MDEX), β-cyclodextrin (β-CD), d-glucose (d-GLU) and polyethylene glycols (PEG) with different molecular weights, 200, 1500, 4000, and 6000. Optimum fermentation times were determined for twelve black tea samples, and the results show good agreement with the estimations of the ultra-violet-visible (UV) spectrophotometer based reference method.