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The conventional method of tea manufacturing involves several stages. These are plucking, withering, rolling, fermentation, and finally firing. The quality parameters of tea (color, taste, and aroma) are developed during the fermentation stage where polyphenolic compounds are oxidized when exposed to air. Thus, controlling the fermentation stage will result in more consistent production of quality tea. The level of fermentation is often detected by humans as \u201cfirst\u201d and \u201csecond\u201d noses as two distinct smell peaks appear during fermentation. The detection of the \u201csecond\u201d aroma peak at the optimum fermentation is less consistent when decided by humans. Thus, an electronic nose is introduced to find the optimum level of fermentation detecting the variation in the aroma level. In this review, it is found that the systems developed are capable of detecting variation of the aroma level using an array of metal oxide semiconductor (MOS) gas sensors using different statistical and neural network techniques (SVD, 2-NM, MDM, PCA, SVM, RBF, SOM, PNN, and Recurrent Elman) successfully.<\/jats:p>","DOI":"10.1155\/2020\/3073104","type":"journal-article","created":{"date-parts":[[2020,7,9]],"date-time":"2020-07-09T23:39:36Z","timestamp":1594337976000},"page":"1-8","source":"Crossref","is-referenced-by-count":16,"title":["Electronic Nose Technologies in Monitoring Black Tea Manufacturing Process"],"prefix":"10.1155","volume":"2020","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2596-3623","authenticated-orcid":true,"given":"Tharaga","family":"Sharmilan","sequence":"first","affiliation":[{"name":"Department of Engineering Technology, Faculty of Technology, University of Sri Jayewardenepura, Sri Lanka"},{"name":"Instrument Center, Faculty of Applied Sciences, University of Sri Jayewardenepura, Sri Lanka"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Iresha","family":"Premarathne","sequence":"additional","affiliation":[{"name":"Instrument Center, Faculty of Applied Sciences, University of Sri Jayewardenepura, Sri Lanka"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1497-751X","authenticated-orcid":true,"given":"Indika","family":"Wanniarachchi","sequence":"additional","affiliation":[{"name":"Department of Physics, Faculty of Applied Sciences, University of Sri Jayewardenepura, Sri Lanka"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sandya","family":"Kumari","sequence":"additional","affiliation":[{"name":"Department of Science & Technology, Uva Wellassa University, Sri Lanka"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7944-0954","authenticated-orcid":true,"given":"Dakshika","family":"Wanniarachchi","sequence":"additional","affiliation":[{"name":"Instrument Center, Faculty of Applied Sciences, University of Sri Jayewardenepura, Sri Lanka"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","reference":[{"key":"2","doi-asserted-by":"publisher","DOI":"10.20425\/ijts.v13i01-02.9986"},{"key":"3","first-page":"31","volume":"32","year":"2016","journal-title":"Proc. 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