Development of a portable electronic nose for the classification of tea quality based on tea dregs aroma
Author:
Guritno Adi Djoko1, Harjoko Agus2, Tanuputri Megita Ryanjani1, Putri Diyah Utami Kusumaning2, Putro Nur Achmad Sulistyo2
Affiliation:
1. Department of Agroindustrial Technology, Faculty of Agricultural Technology , Universitas Gadjah Mada , Yogyakarta , Indonesia 2. Department of Computer Science and Electronics, Faculty of Mathematics and Natural Sciences , Universitas Gadjah Mada , Yogyakarta , Indonesia
Abstract
Abstract
The current assessment of tea quality is considered subjective. This study aims to develop a portable electronic nose to assess the aroma of tea dregs objectively by relying on the aromatic capture process through sensors and using multilayer perceptron (MLP). A MLP with some hyperparameter variations is used and compared with five machine-learning classifiers. The classification using MLP model with ReLU activation function and 3 hidden layers with 100 hidden nodes resulted in the highest accuracy of 0.8750 ± 0.0241. The MLP model using ReLU activation function is better than Sigmoid while increasing the number of hidden layers and hidden nodes does not necessarily enhance its performance. In the future, this research can be improved by adding sensors to the portable electronic nose, increasing the number of datasets used, and using ensemble learning or deep learning models.
Publisher
Walter de Gruyter GmbH
Reference36 articles.
1. V. Sai, P. Chaturvedula, and I. Prakash, “The aroma, taste, color and bioactive constituents of tea,” Journal of Medicinal Plants Research, vol. 5, no. 11, pp. 2110–2124, 2011, [Online]. Available: http://www.academicjournals.org/JMPR 2. D. Kalauni, B. Joshi, and A. Joshi, “Production, marketing, and future prospects of Nepali orthodox tea,” Cogent Food Agric, vol. 6, no. 1, p. 1757227, Jan. 2020, doi: 10.1080/23311932.2020.1757227. 3. A. Kumar, H. Singh, S. Sharma, and A. Kumar, “Color Analysis of Black Tea Liquor using Image Processing Techniques,” International Journal of Electronics & Communication Technology, vol. 2, no. 3, pp. 292–296, 2011. 4. N. Bhattacharyya et al., “Monitoring of black tea fermentation process using electronic nose,” J Food Eng, vol. 80, no. 4, pp. 1146–1156, Jun. 2007, doi: 10.1016/j.jfoodeng.2006.09.006. 5. G. W. Sanderson, “The Chemistry of Tea and Tea Manufacturing,” in Structural and functional aspects of phytochemistry: Recent advance in phytochemistry, V. C. Runeckles and T. C. Tso, Eds., 1st ed. New York: Academic Press, 1972, pp. 247–317.
|
|