Evaluation of Chinese tea by the electronic tongue: correlation with sensory properties and classification according to geographical origin and grade level.

By Weimin He, Xiaosong Hu, Lei Zhao, X. Liao, Yan Zhang, Mingwei Zhang, Jihong Wu. 2009

135 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Food Science, Spectroscopy

View Paper: https://www.semanticscholar.org/paper/a0b19f2d48511cd28714aec732a03bd37d172677

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In Biomedical Engineering

1. Elizabeth A. Baldwin
2. Sharon Dea
3. Anne Plotto
4. Jinhe Bai

Citations in the corpus

• Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries (2011, methodology): “Another taste sensor system of non-specific solid state potentiometric sensors along with PCA was used to differentiate between tea samples from different geographic regions and quality grades [90].”
• Simultaneous Classification of Teas According to Their Varieties and Geographical Origins by Using NIR Spectroscopy and SPA-LDA (2014, background): “2012), electronic tongue (He et al. 2009; Kovács et al. 2010), electronic nose (Chen et al.”