Far‐Infrared Drying Control for Green Tea With Online Odor Monitoring

ABSTRACT Drying is a crucial process in green tea production, affecting its quality significantly. After fixation, green tea leaves undergo drying to reduce moisture content, prevent mold formation, facilitate storage, and enhance aroma through high temperatures. Traditional tea frying methods rely heavily on the experience of tea masters, while mechanized frying still requires manual intervention, increasing time and labor costs and hindering industrial green tea production. This study utilizes PEN3 electronic nose for real‐time monitoring of odor information during green tea drying, combined with gas chromatography–mass spectrometry technology to analyze volatile compound contents, thereby thoroughly investigating the variations in electronic nose response values. Quality parameters such as tea polyphenols and amino acids in green tea during drying are measured to establish correlations between electronic nose response values and green tea quality parameters, devising fuzzy control strategies for feedback control of the drying process.