SuperNose electronic nose in the field of tea Odor is an important indicator for evaluating food quality. The change of food odor is often closely related to the change of its quality. By analyzing the odor of food, the quality of food can be detected and controlled. Since there is no uniform standard for the evaluation of odor, the experimental design of human assessment is more complicated, and the obtained data subjective factors are strong, the repeatability is poor, and the reliability and credibility are low. In order to improve the objectivity, reliability and repeatability of the sensory evaluation of food, and to reduce the difference in human assessment, the electronic nose is used to evaluate the odor of food. Tea leaves are found in the mountainous areas of the provinces south of the Yangtze River in China. They are small arbor-like, with large leaves, often over 10 cm long. For a long time, they have been widely cultivated, and the hair quilts and leaf types vary greatly. Tea can be used as a drink, contains a variety of beneficial ingredients, and has health benefits. Its varieties can be divided into green tea, black tea, oolong tea, white tea, yellow tea, black tea. Because it contains a lot of catechins, it has good antioxidant properties, coupled with the refreshing fragrance and the culture of the abyss. Since ancient times, China has had the habit of drinking tea, and with the changes of the times, tea has become the symbol of China. Exported overseas. The reason why tea is popular among people of all countries is that it is because of its unique and unique tea smell. Therefore, it is the market's usual method to classify the tea with its odor, and to make a constructive opinion for the price increase of tea. The scientific, objective and reliable evaluation method for tea odor is crucial to the tea industry. Source of electronic nose system The idea of ​​electronic nose design is derived from the mechanism of biological perception of smell. The sensor array in the electronic nose system is equivalent to the nose in the biological system, feels different flavor substances, collects various kinds of signal information and inputs it into the computer, and the computer replaces the brain function in the biological system, and analyzes and processes through software. The flavor substances are distinguished and identified, and finally the sensory information of each substance is given. Each individual sensor in the sensor array is like the olfactory cells in the nasal cavity. It has an interactive sensitivity. That is, an independent sensor does not only feel a flavor, but feels a kind of flavor and feels a certain kind of flavor. At the same time as the substance, it also feels another part of other flavor substances. The traditional gas sensor design ideas often use a specific sensor to sense a specific substance, such as an ethanol sensor, a carbon dioxide sensor, etc., and have exerted good application effects in certain specific fields. However, when detecting complex and non-uniform systems such as foods, systems composed of a single sensor often fail to reflect the overall characteristic information of the sample to be tested because of the intertwined and diverse species of flavor components. In particular, the amount of superimposed information of a plurality of flavor substances requires a detection system constructed by means of an interactive sensitive multi-sensor array, which we call an electronic nose system. The detection of the electronic nose is mainly directed to volatile flavor substances. When one or more flavor substances pass through the electronic nose, the "smell fingerprint" of the flavor material can be sensed by the sensor and extracted by a special intelligent pattern recognition algorithm. Different "odor fingerprints" information of different flavor substances can be used to distinguish and identify different gas samples. In addition, certain flavor substances can justify the comprehensive quality information of the sample under different multi-variable effects such as different raw material origin, different harvest time, different processing conditions and different storage environments. The electronic nose is made up of the most advanced sensors. It is the electronic nose with the best stability and the highest detection accuracy. Ideal for testing liquid and solid samples containing volatile materials. Gas sampling device The gas sampling device mainly includes a micro vacuum pump, a gas chamber, a flow meter, a solenoid valve, a throttle valve, a filter, an air purifying device, and the like. The vacuum pump is primarily responsible for delivering gas to the chamber containing the sensor. The solenoid valve is used to switch between the sampling pump and the cleaning pump to prevent gas backflow. The throttle valve can be used to control the flow of gas, and the flow meter can intuitively characterize the velocity of the gas stream. The filter prevents dust from the gas from affecting the operation of the vacuum pump. The air purification device can further purify and purify the atmosphere of the environment for cleaning, calibration and calibration of the system. The fully automatic electronic nose (SuperNose) agent of Shanghai Ruiyi International Trade Co., Ltd. mainly uses volatile flavor substances as the detection object. When one or more flavor substances pass through the automatic electronic nose, the "smell fingerprint" of the flavor substance. It can be sensed by the sensor and extracted by a special intelligent pattern recognition algorithm. Different "odor fingerprints" information of different flavor substances can be used to distinguish and identify different gas samples. The automatic electronic nose has an automatic sample introduction device (36-bit), which can simultaneously measure multiple sets of samples, which brings convenience to the operator and also makes up for the shortcomings of data instability. It has the advantages of simpler operation, faster data analysis and more stable results . It is very suitable for detecting liquid and solid samples containing volatile substances. [About Ruiqi] Shanghai Ruiyi International Trade Co., Ltd. Address: Room 1417, Building 1, No. 103, Caobao Road, Xuhui District, Shanghai, Room 2423, Building 2 Zip code: 200233 Telephone 021-61213187 fax Mobile phone 18017686233 13564391812 15921357733 QQ 3404284485 WeChat public number: isenso intelligent sensory technology email address: Cosmetics are compound mixtures made from various raw materials after reasonable blending and processing. There are many types of cosmetics raw materials with different properties. According to the raw material properties and uses of cosmetics, it can be roughly divided into two categories: base raw materials and auxiliary raw materials. The former is a main raw material of cosmetics, which occupies a large proportion in cosmetic formulations, and is the main functional substance in cosmetics. The latter is responsible for shaping, stabilizing or imparting color, fragrance and other characteristics to cosmetics. These substances are not used in large amounts in cosmetic formulations, but are extremely important. Cosmetics are chemical mixtures made of natural, synthetic or extracted substances with different functions as raw materials and processed through production processes such as heating, stirring and emulsification. Collagen peptide, Arbutin, Coenzyme Q10, GSH, Cosmetic Raw Materials, lipoic acid Xi'an Gawen Biotechnology Co., Ltd , https://www.ahualynbio.com