Correlation of Sensory Analysis and Chemical Structure to the Health Attributes of Camellia sinensis (Tea)
As simplistic as tea is, it is far from your average beverage. It consists of the elements found in the leaf, aroma, liquor, and flavor. But how do these elements correlate to the different chemical structures found in tea? And from those structures how do they contribute to the health attributes known or to be discovered?
In order to address these questions, this project will focus on designing a tea database composed of a platform for tea tasting. The database will be established by using sensory analysis to apply principles of experimental design in order to identify each chemical constituent associated with human senses and the health attributes of Camellia sinensis.