Application of electronic tongue on black tea beverage discrimination

By comparison of the color, fragrance and optical density obtained under different extracting conditions, it was discovered that extracting time, concentration, temperature and compound clarifying agents had important influence on the preparation of black tea beverage.

to black tea juice,the tinned black tea beverage is perfectly clear.

Analysis of aroma of black tea drink by combined chromatography-mass spectrography-computer;

Study on the natural taurine tea beverage;

Study on the application of PVPP in oolong tea beverage;

Discriminating of different kinds of tea beverage by multifrequency pulse electronic tongue;

Microcapsule technology and its application in fruit-vegetable beverages and tea drinks;

HACCP and production of tea drinks;