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Journal of Food Engineering 110 (2012) 356363

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Journal of Food Engineering


journal homepage: www.elsevier.com/locate/jfoodeng

Instrumental testing of tea by combining the responses of electronic nose and tongue
Runu Banerjee(Roy) a,, Bipan Tudu a, Laxmi Shaw a, Arun Jana b, Nabarun Bhattacharyya b, Rajib Bandyopadhyay a
a b

Department of Instrumentation and Electronics Engineering, Jadavpur University, Kolkata 700 098, India Centre for Development of Advanced Computing, Kolkata 700 091, India

a r t i c l e

i n f o

a b s t r a c t
In the tea industry, experienced tea tasters are employed for evaluation of tea quality and gradation of tea is done on the basis of their scores. This subjective method of assessment has numerous problems like inaccuracy and non-repeatability. Electronic nose and electronic tongue systems are recently being used for measurement of odor and taste of tea samples. As the senses of smell and taste are not independent, and both are interacting, the measured data from the individual systems are combined in this paper for improved estimation of black tea quality. It is found that for the combined system, both the clustering and classication rates improve when compared to the individual systems. With radial basis function neural network, the classication rate increases up to 93%, whereas with the independent systems, the classication rate obtained is 8384% with electronic nose and 8586% with electronic tongue. 2012 Elsevier Ltd. All rights reserved.

Article history: Received 18 May 2011 Received in revised form 23 December 2011 Accepted 27 December 2011 Available online 10 January 2012 Keywords: Black tea quality Electronic nose Electronic tongue Overall taster score Neural network

1. Introduction Quality estimation of black tea is a very complicated task and is carried out by human panels called tea tasters in the industry. Gradation of tea is carried out according to the marks given by these tasters on a scale of 110 (Bhattacharyya et al., 2008) separately for avor, aroma, taste as well as overall quality of the sample. However, human panel tasting is purely subjective and suffers from inconsistency and unpredictability due to various human factors like individual variability, decrease in sensitivity due to prolonged exposure, fatigue, and variable mental states. Moreover, due to the presence of the innumerable compounds in tea and their multidimensional contribution in determining the nal quality of tea (Banerjee, 1993; www.tocklai.net), the conventional analytical chemical methods cannot be used in a straightforward manner. The high-end instruments like high performance liquid chromatograph, mass spectrometers, etc. also are not suitable in this eld due to their high cost. Thus low-cost instrumental tea tasting based on sensor or electrode arrays are appropriate for the purpose and acceptable to the industries, when calibrated properly for tea quality attributes.

Corresponding author. Address: Department of Instrumentation and Electronics Engineering, Jadavpur University, Salt Lake Campus, Block LB, Sector III, Plot 8, Salt Lake, Kolkata 700 098, India. Tel.: +91 33 23352587; fax: +91 33 23357254. E-mail addresses: runu_banerjee@iee.jusl.ac.in, rbanerjee75@gmail.com (R. Banerjee(Roy)).
0260-8774/$ - see front matter 2012 Elsevier Ltd. All rights reserved. doi:10.1016/j.jfoodeng.2011.12.037

The advent of electronic nose and tongue makes it possible now to extract information about the necessary features of the samples, in a similar way to that of an experienced taster using his perception of smell and taste. Electronic nose technology has been employed successfully for various food products like wine (Garca-Martnez et al., 2011), cola (Kermani et al., 2005), meat (Boothe and Arnold, 2002), and sh (OConnell et al., 2001). A wide range of applications employing electronic tongue for classication of food products can be found for wine (Wei et al., 2011), fruit juice (Ciosek et al., 2006), fat content of milk (Lawton and Pethig, 1993), water sample (Kundu et al., 2011). Both these instruments have been used independently to give fast, reliable, and repeatable results for classication of different grades of tea. The efcacy of electronic nose systems for classifying black tea aroma and avor in different processing stages was established by Dutta et al. (2003). Tasters scores for black tea have been successfully correlated using electronic nose (Bhattacharyya et al., 2008; Tudu et al., 2009a,b), where the aroma of tea was considered to be the only attribute for determining the quality of tea. Likewise, scores have also been successfully correlated using electronic tongue (Palit et al., 2010a; Wei et al., 2009), when taste was considered as the sole attribute. For determining taste levels of astringency and umami in tea infusions (Chang et al., 2010), uorometry based hand-held electronic tongue was developed. In general, for a good quality of tea, both aroma and taste scores are high simultaneously, and for poor quality of tea both the attributes are equally bad. It is rarely found that for a sample of tea, the

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aroma score is very high, whereas the taste score is poor. So, in the previous reports of tea quality assessments using aroma or taste as the sole attribute (Bhattacharyya et al., 2008; Palit et al., 2010a), the results have been found to be fairly accurate. As the two sensory systems the electronic nose and electronic tongue, when exposed to the same sample, do not look at the same features; the judgment obtained is solely on their individual contribution and is not inuenced by the other measurement system. So, it is expected that simultaneous utilization of both the instruments will increase the information extracted from the sample. In this paper, we propose to combine the two articial sensing systems electronic nose and tongue for improved assessment of tea quality. This is the rst attempt to classify tea samples utilizing both the electronic sensory systems and based on overall tasters score instead of a specic attribute like aroma or taste. In several applications, the combinational approaches of sensory systems have demonstrated improvement when compared to the individual systems. For superior characterization of red wines (R-Mndez et al., 2004), three sensory modalities were combined an array of gas sensors, an array of electrochemical liquid sensors, and an optical system to measure color. For identifying avor, which is a combined perception of aroma and taste, a combination of electronic nose and electronic tongue sensors based on SAW devices were used (Cole et al., 2011). Enhanced classication between fruit juices was reported in Wide et al. (1998), where the smell and taste sensing systems were combined using a fusion algorithm based on the maximum likelihood principle. Analysis of different degrees of bitterness of olive oils using a combined system was carried out in Apetrei et al. (2010), where the capability of discrimination of the combined system was reported to be superior to that obtained with the three instruments separately and a good correlation was found between the bitterness index (evaluated by a panel of experts) and the scores obtained from the combined electronic panel. Classication of clinical analysis (urine analysis) and food analysis (milk analysis) (Natale et al., 2000) was reported by integrating electronic nose and electronic tongue by merging the data obtained from each of the sensor systems. In this work, the combination of electronic nose and tongue has been attempted to assess the quality of black tea samples obtained from the gardens of north and north-east India. The measured data obtained for black tea from electronic nose and tongue are merged together and analyzed by employing principal component analysis and linear discriminant analysis. A separability criterion is used to compare quantitatively the cluster separation by the combined system and the individual systems. Finally, various topologies of neural network are used to compare the classication rates. In all the cases, the combined system performs better than the individual systems, which clearly establishes the efcacy of the former for tea quality assessment.

appearance, taste and aroma. In tea industry parlance, this overall score is primarily used to nalize the price of tea and thus has immense commercial importance. In our study, therefore, this score has been used to classify the experimental samples by using different clustering and classication methods as described in the following section. 2.2. Customized electronic nose setup for black tea The electronic nose developed for tea quality assessment is described in Bhattacharyya et al. (2008), where only one attribute the aroma, was considered for quality evaluation. The sensor array comprises of ve MOS sensors TGS-832, TGS-823, TGS-2600, TGS-2610, and TGS-2611 (www.garosensor.com) of Figaro Engineering Inc. When the sensors in the array are subjected to odorant molecules, their conductance increases and the maximum change in resistance (DR) with respect to their base resistance (R) for each of the ve sensors are considered for analysis. Thus, each sample produces a dataset having 5 elements. The block diagram for electronic nose set-up is shown in Fig. 1. Experimentation is carried out with nished dry tea samples in order to avoid the effect of humidity on the sensors. The amount of tea sample taken is 40 g to ensure adequate emanation of volatile organic compounds from the samples. The container of the test sample is dipped partially in a hot water temperature bath to heat the sample to a temperature of 60 C. The experimental conditions for black tea aroma classication are given as follows:       Amount of each sample = 40 g. Temperature = 60 C 3 C. Headspace generation time = 30 s. Collection time = 100 s. Purging time = 100 s. Airow rate = 5 ml/s.

2.3. Customized electronic tongue setup for black tea An electronic tongue is an array of sensors that work on the liquid samples. The collective response of the tongue sensors varies from solution to solution due to the presence of different compounds and ions. Electronic tongue sensors, in general, make use of this collective response, and various electrochemical methods have been exploited for such analysis. For tea quality evaluation using electronic tongue, pioneering work had been done by Ivarsson et al. (2001), where discrimination of tea by means of a voltammetric electronic tongue using different applied waveforms has been established. An electronic tongue setup has been developed using an array of ve working electrodes, which are made up of different noble metals, namely gold, iridium, palladium, platinum, and rhodium; a platinum counter electrode, and an Ag/AgCl reference electrode for tea quality evaluation. The details of the electronic tongue setup are described in Palit et al. (2010a). The electronic tongue is based on pulse voltammetry and this technique is chosen for better

2. Experimental 2.1. Sample collection Experiments have been carried out with 48 samples of four different grades collected from tea gardens of north and north-east India viz, Singbulli, MinFTGFOP, Sungama, and Chamong. All the samples are tested with electronic nose and electronic tongue sensor systems. For each sample, 10 replicated measurements have been taken. Thus 480 readings each for electronic nose and electronic tongue are available for analysis. For our experiments, one expert tea taster was deputed to provide a tasters mark to each of the samples. The tea taster assigned the overall quality of the tea in a scale of 110 and the range of the scores assigned for our samples is 59. This score is the average of the scores for

Fig. 1. Block diagram for electronic nose system for black tea analysis.

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sensitivity. There are three commonly used techniques in pulse voltammetry large amplitude pulse voltammetry (LAPV), small amplitude pulse voltammetry (SAPV), and stair-case voltammetry. While all the different wave forms have been applied during the experimentation, it has been observed that the results are equally good in all the cases. In the results section, the performance of the tongue alone with the LAPV waveforms is presented. The customized electronic tongue setup is shown in Fig. 2. The system consists of the following four modules: (1) an array of electrodes in the electronic tongue test cell; (2) PC-based signal generation with software controlled level shifter, amplier, and switching circuit; (3) PC-based data acquisition; and (4) taste characterizing software. The LabVIEW-based virtual instrumentation system generates a pulse waveform varying from 0 to 500 mV in small user dened steps. It is amplied by a factor of two and is shifted by a negative voltage of 200 mV by an external level shifter and an amplication circuit. Thus, a signal ranging from 0.2 V to +0.8 V is supplied to the sample through working electrodes one at a time. Large amplitude pulse voltammetry (LAPV) is selected for our experiment. The working electrodes are selected sequentially by an external switching circuit controlled by the digital outputs from the USB 6008 (NI) data acquisition card. The voltage equivalent of the output current from the test sample, after single-stage amplication, is obtained from the reference electrode and is applied to the data acquisition card, where it is collected and stored for analysis. The test samples are prepared by boiling 150 ml of distilled water and pouring the same over 750 mg of dry tea sample. The solution is allowed to brew for 5 min and the tea leaves are then separated by passing through a lter paper. The liquor thus obtained is allowed to cool down at room temperature for 20 min and is used for measurement. The electrodes are rinsed with distilled water after each reading. For a tea sample, responses from all ve electrodes for the LAPV waveform are shown in Fig. 3. 3. Data analysis Tasting of tea is a highly specialized job and calls for multidimensional sensory capabilities like ner senses of taste and smell, experienced analytical skill, and ultra sensitive classication

ability. The data obtained from electronic sensor panels are analyzed using different classication techniques. The size of the data matrix obtained from electronic nose for each sample is much less compared to that obtained from electronic tongue. For electronic tongue the data size for each run is 3470 [694 5]. While the statistical and neural network techniques for data analysis are applied to the electronic nose data after normalization (Palit et al., 2010b), the data obtained from electronic tongue is compressed with a minimum loss of the information content (Moreno-Baron et al., 2006) due to the huge size of transient response data collected during measurement. We have used discrete wavelet transform (DWT) for compression of the data of the response vectors. For the analysis of combined system, the data matrix obtained from electronic nose is merged with the compressed data matrix obtained from electronic tongue before analyzing with statistical techniques and neural network models. As a rst step to identify underlying clusters in the electronic sensor signatures, the data obtained from each individual electronic sensor systems and the merged data are analyzed using principal component analysis (PCA) and linear discriminant analysis (LDA). In view of the capability of neural networks to learn inputoutput relation from a training data set, the neural network is chosen for tea classication and three topologies, e.g., back-propagation multilayer perceptron (BP-MLP) method, radial basis function (RBF), and probabilistic neural network (PNN) have been considered. 3.1. Wavelet transform Wavelet transform (WT) was developed for the analysis of non-stationary signals as it can provide the time as well as frequency information of a signal at the same time (Artursson and Holmberg, 2002; Pan et al., 2008). The algorithm used to implement discrete wavelet transform is popularly known as Mallats pyramidal algorithm. In this method, the data compression process is repeated to reduce data size. On the data obtained from the electronic tongue setup, best classication results are obtained for 6th level of compression while doing analysis using LAPV signals (Palit et al., 2010a). Apart from data compression, DWT is also expected to minimize noise and other unwanted contents present in the signal.

RESPONSE SIGNAL
VIRTUAL INSTRUMENTATION

DATA ACQUISITION CARD

SWITCHING CIRCUIT

APPLIED VOLTAGE

LEVEL SHIFTER AND AMPLIFICATION CIRCUIT

SELECTED WORKING ELECTRODE

ARRAY OF WORKING ELECTRODES

COUNTER ELECTRODE REFERENCE ELECTRODE

Fig. 2. Block diagram for electronic tongue system for black tea analysis.

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3.2. Principal component analysis (PCA) Principal component analysis (Wall et al., 2003) has been widely used in modeling the statistics of a set of multi-dimensional data. This linear feature extraction technique reduces dimensionality of data with a minimum loss of information (Jackson, 2001). In the vector space, PCA identies the major directions, and the corresponding strengths, of variation in the data. PCA achieves this by computing the eigenvectors and eigenvalues of the covariance matrix of the dataset. 3.3. Linear discriminant analysis (LDA) Linear discriminant analysis (LDA) (Gomez et al., 2008; Pang et al., 2005) is a well-known method for dimensionality reduction and classication that projects high-dimensional data onto a low dimensional space where the data achieves maximum class separability. The optimal transformation in classical LDA is obtained by minimizing the within-class distance and maximizing the between-class distance simultaneously, thus achieving maximum class discrimination. The optimal transformation is readily computed by solving generalized eigenvalue problem. LDA considers the information related to both the within-class as well as the between-class distribution. 3.4. Separability index (SI) A cluster separability criterion (Moreno-Baron et al., 2006) has been used in our study for quantitative measurement. The separability index is dened by the ratio of the trace of the between class scatter matrix (SB) to that of the within class scatter matrix (SW), and the expressions are given below:

where, c is the number of classes, ni denotes the number of samples in the ith class, and xi,j denotes the jth sample in the ith class. mi is the mean vector of the samples in the ith class and m denotes the mean vector of the samples. In case the distance between the samples within a class is less, the seperability index will be more indicating better clustering.

3.5. Back-propagation multi layer perceptron (BP-MLP) model A three layer BP-MLP model with one input layer, one hidden layer, and one output layer has been considered (Duda et al., 2001; Haykin, 2001). The input layer has been fed with the output from the sensor array, and the output layer has been congured to show the tasters score. While using the electronic nose alone, the articial neural network has ve input nodes as there are ve sensors in the multi-sensor array. For the samples considered, it has been observed that the overall tasters scores are 5, 6, 8, and 9. Therefore, the output layer of the network needs to be assigned with four nodes. Convergence during the learning process has been obtained with acceptable accuracy with only one hidden layer with eight nodes. While experimenting only with the electronic tongue having ve electrodes, the number of measurement points generated from each electrode is 694 for LAPV waveform. We have used discrete wavelet transform (DWT) for compression of the data of the response vectors. After 6th level data compression, the size of data is reduced to 55, and so the articial neural network has 55 input nodes. The output layer of the network again needs to be assigned with four nodes as the overall tasters score ranges from 5 to 9. The number of hidden layers used is 12 for better convergence during learning process. For combined sensory data, the number of input nodes become 60 (5 + 55) and number of output nodes remains four. In all the cases, the learning rate of the hidden layer has been kept at 0.01 and logsig is used as the activation function imposed on the hidden layer outputs. Purelin has been used as the activation function of the output layer and the learning rate in the output layer is taken as 0.1.

SB

c X i1

ni mi mmi mT T xi;j m xi;j m !

SW

ni c X X i1 j1

Fig. 3. Time series data from ve different electrodes using LAPV method.

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30 25 20 15 PCA2=0.74618% 10

overall overall overall overall

Taster score5 Taster score6 Taster score8 Taster score9

5 0
-5 -10 -15 -30

-20

-10

10 20 PCA1=98.422%

30

40

50

Fig. 4a. PCA plot for electronic nose data.

6 5 4 3 2 1 0
-1 -2 -14

Overall Overall Overall Overall

Taster score5 Taster score6 Taster score8 Taster score9

PCA2=11.78%

-12

-10

-8

-6 -4 -2 PCA1=49.41%

Fig. 4b. PCA plot for electronic tongue data.

3.6. Radial basis function (RBF) network An RBF network is another variety of a supervised neural network that is embedded in a two layer neural network, where each hidden unit implements a radial activation function (Poggio and Girosi, 1990). Like the BP-MLP conguration, the RBF network has been congured with ve input nodes, which receive the output of ve sensors. The number of input nodes is 55 or 60 depending upon the data and the output layer has four nodes. The best result has been obtained by conguring the single hidden layer with 8 nodes.

3.7. Probabilistic neural network (PNN) A PNN is predominantly a classier that can map any input pattern to a number of classications. The PNN (Specht, 1990) is basically the implementation of a statistical algorithm called the kernel discriminant analysis in which the operations are organized into a multilayered feedforward network with four layers, namely, an input layer, a pattern layer, a summation layer, and an output layer. The input layer consists of the same number of nodes as in BPMLP and RBF. For each training instance, there is one node in the pattern layer, and in our experiment, it is 480. In the summation layer, four

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5 4 3
PCA2=10.71%

Overall Taster Score5 Overall Taster Score6 Overall Taster Score8 Overall Taster Score9

2 1 0
-1

-2 -14

-12

-10

-8

-6 -4 -2 PCA1=43.85%

Fig. 4c. PCA plot for combined data of electronic nose and tongue.

2.5 2 1.5 1 LDA2 0.5 0 -0.5 -1 -1.5 -1.5

overall overall overall overall

Taster score5 Taster score6 Taster score8 Taster score9

-1

-0.5

0 LDA1

0.5

1.5

Fig. 5a. LDA plot for electronic nose data.

nodes corresponding to four different scores of tea are kept. A classication rule on the basis of the class membership probabilities is employed in the decision layer.

4. Results and discussions Experimentation with the electronic nose and tongue has been performed with 48 tea samples of four different grades of orthodox

tea and each sample is tested 10 times with fresh samples. For PCA and LDA, 48 samples are considered to show the clustering nature and for classication purpose, 480 datasets are considered. The PCA and LDA plots clearly point out the existence of distinct clusters of electronic nose as well as electronic tongue patterns with respect to the tea tasters scores. Again since the number of variables for electronic tongue and combined system are greater than number of samples, we consider PCA + LDA model for such systems. This method of combining PCA and LDA is used where the

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14 12 10 8 6 LDA2 4 2 0 -2 -4 -6
Overall Overall Overall Overall Taster score5 Taster score6 Taster score8 Taster score9

-4

-3

-2

-1

1 LDA1

Fig. 5b. LDA plot for electronic tongue data.

14 12 10 8 6 LDA2 4 2 0 -2 -4 -6 -4
Overall Overall Overall Overall Taster score5 Taster score6 Taster score8 Taster score9

-3

-2

-1

1 LDA1

Fig. 5c. LDA plot for combined data of electronic nose and tongue.

number of observations is small compared to the number of features (Yang and Yang, 2003). Here linear discriminant analysis has been carried out on the rst two components of PCA. In Fig. 4a4c, PCA and Fig. 5a5c, LDA plots are given for individual electronic nose, electronic tongue and combined sensor data set. It is observed that the PCA and LDA for combined data set are much better clustered than that obtained from individual sensory systems. The seperability index obtained for two individual sensory methods as well as for combined data set is given in Table 1, which also proves that the combined system works better than the individual systems.

Further, the neural network analyses have been carried out with 480 observations. 60% of these patterns from each class have been used for training, and the remaining 40% of these patterns were used for testing of the trained model. For these 40% samples, the predicted quality scores by the trained neural network model have been compared with the aroma and strength scores by the same panel of tea tasters. The summary of results is given in Table 1. It is observed that the percentage accuracy of prediction with all three topologies of neural network (BP-MLP, RBF, and PNN) increases when the combined system is considered compared to the individual systems.

R. Banerjee(Roy) et al. / Journal of Food Engineering 110 (2012) 356363 Table 1 Comparative results of separability index and neural network analysis (using BP-MLP, RBF, and PNN topologies) for different sensory systems. Sensor system used Separability index % Classication rate BP-MLP Electronic nose Electronic tongue Combination of electronic nose and tongue 4.2610 5.3843 6.9249 84.211 85.423 91.667 RBF 83.112 85.711 93.334 PNN

363

79.432 81.667 88.332

5. Conclusion The method of combining an electronic nose and electronic tongue, presented in the paper, improves the classication of tea samples for quality assessment. The experimentation has been carried out on 48 samples collected from tea gardens in India and the results show much better classication ability for the combined system. As the variation in tea quality is considerable and dependent on a large number of factors, a further experimental program may be taken up to ne tune and optimize the computational model developed, in order to incorporate all relevant patterns and dissimilarities. Further, some more attributes like appearance and color may be considered and advanced sensor fusion methods may be employed for improving the classication accuracy. Nevertheless, this paper shows the importance of combining sensory systems for tea quality assessment and demonstrates improved classication accuracy. Acknowledgements The authors would like to thank Dr. A. Chatterjee for his valuable guidance and encouragement throughout the study, and they also would like to express their gratitude to the Department of Science and Technology, University Grants Commission, and National Tea Research Foundation, Tea Board, Govt. of India for providing the nancial support for this work. References
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