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Liquor characteristics of black cut, tear, and curl tea mostly depend on two biochemical components like theaflavin (TF) and thearubigin (TR). Evaluation of tea quality can be done efficiently by estimating the concentration of TF and TR without using biochemical tests as it takes much time, which requires laborious effort for sample preparation, storage, and measurement. Moreover, the required instruments...
The electronic tongue (ET) system is basically a multi-electrode system where the response of each electrode in presence of tea samples are multi dimensional combinations of different chemical compounds and represented by large number of measured points. It is expected that an ET system will examine and identify these signals precisely. Relevant feature extraction with appropriate signal processing...
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