Discrimination of Chinese green tea according to varieties and grade levels using artificial nose and tongue based on colorimetric sensor arrays

Food Chemistry

Volumn 145, Issue , 2014, Pages 639-645

  Huo, Danqun ^a   Wu, Yu ^a,b   Yang, Mei ^a   Fa, Huanbao ^a   Luo, Xiaogang ^a   Hou, Changjun ^a  

^a CHONGQING UNIVERSITY   (China)

^b SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING   (China)

Author keywords

Chemometric techniques; Chinese green tea; Colorimetric artificial nose; Colorimetric artificial tongue; Geographical origin; Grade level

Indexed keywords

ARTIFICIAL TONGUE; CHEMOMETRIC TECHNIQUES; COLORIMETRIC ARTIFICIAL NOSE; GEOGRAPHICAL ORIGINS; GREEN TEA;

CLUSTER ANALYSIS; COLORIMETRY; HIERARCHICAL SYSTEMS; PORPHYRINS; PRINCIPAL COMPONENT ANALYSIS; SENSORS;

COLOR;

METALLOPORPHYRIN; PORPHYRIN; COLORING AGENT; TEA;

ARTICLE; CHEMOMETRIC ANALYSIS; CHINESE; CLINICAL ARTICLE; CLUSTER ANALYSIS; COLORIMETRY; GAS ANALYSIS; HUMAN; NOSE PROSTHESIS; PRINCIPAL COMPONENT ANALYSIS; SENSOR; TEA; CHEMISTRY; CLASSIFICATION; DEVICES; ELECTRONIC NOSE; FOOD HANDLING; METABOLISM; STANDARDS;

CLUSTER ANALYSIS; COLORIMETRY; COLORING AGENTS; ELECTRONIC NOSE; FOOD TECHNOLOGY; METALLOPORPHYRINS; PORPHYRINS; PRINCIPAL COMPONENT ANALYSIS; TEA;

EID: 84884320228     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.142     Document Type: Article

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