Optimizing Fermentation Time And Color Evolution Prediction With color Transition Forecasting Segmentation Technique (CTFS)

Abstract

Fermentation plays a crucial role in determining the quality of black tea. This stage of the process is responsible for enhancing the appearance, aroma, liquor, and infusion characteristics of the finished tea. During fermentation, the grassy scent gradually transforms into a floral aroma due to complex biochemical reactions within the tea leaves, while the greenish color transitions to a rich coppery brown hue. Detecting the optimal fermentation time is essential for tea manufacturers, as under-fermentation or over-fermentation can lead to inferior tea quality. Hence, it is imperative to halt the fermentation process at the optimal time, determined by monitoring changes in aroma (using an electronic nose) and color (using nine value analysis). This paper investigates the changes in aroma index  and color  during the fermentation process of valparai region black tea, aiming to identify the optimal fermentation time using Color Transition Forecasting Segmentation Technique(CTFS).