Correlation of tasters scores with biochemical and electronic sensor data for Darjeeling orthodox black tea

The term ‘quality’ is used as a description of all the characters of tea by which it is judged on its market value. So quality means the summation of the desirable attributes comprising aroma/flavour, strength, colour, briskness and character of infused leaf. In this investigation, as a new approach to determine tea quality, biochemical investigation, such as determination of total phenols, theaflavins, thearubigins and caffeine, E-Nose response, E- Vision taken images and tasters scores were acquired for large number of orthodox black tea samples obtained from different Darjeeling tea gardens and results are correlated to find the functional relationship. The relationship is used to calibrate the E-Nose sensor response for this kind of produce. A relationship between the types of the liquor colours with taster's scores of the samples has also been observed and also explained with the help of the biochemical test results.