日照绿茶气体传感器数据

This dataset uses a self-made portable tea odor detection stick (integrated with six types of MQ sensors) to collect odor data of four grades of Rizhao green tea. The process of collecting tea odor data is as follows: 1. Before collecting data, power on the sensor for one hour for aging and preheating. 2. In order to prevent direct contact between the sensor and the tea sample, which may affect the performance of the sensor, a nylon material filter with a filtration accuracy of 250 mesh is used to effectively filter dust in the tea sample without affecting the contact between volatile gases in the tea and the sensor, generating a response signal. 3. The tea samples are stored in sealed packaging bags. About 100g of tea is taken out each time and placed in a 1L container. A hollow cylinder integrated with six sensors is inserted into the tea sample until the sensors are completely embedded in the tea. The sampling time is 10 minutes and the sampling frequency is 1hz. After sampling is completed, the sensors are taken out and left to stand in the air for 15 minutes to restore the sensor response to baseline level. During the experiment, the room temperature was maintained at 24 ± 1 ℃ and the humidity was kept at 40 ± 5%. The collection process of tea gas data and the response curve of gas sensors are shown in Figure 3 and Figure 4, respectively. 50 sets of data were collected for each grade of tea, and a total of 200 tea gas data samples were collected.