Ontology highlight
ABSTRACT:
SUBMITTER: Han ZX
PROVIDER: S-EPMC5196232 | biostudies-other | 2017 Feb
REPOSITORIES: biostudies-other
Data in brief 20161221
This paper presents data related to an article entitled "Green tea flavor determinants and their changes over manufacturing processes" (Han et al., 2016) [1]. Green tea samples were prepared with steaming and pan firing treatments from the tender leaves of tea cultivars 'Bai-Sang Cha' ('BAS') and 'Fuding-Dabai Cha' ('FUD'). Aroma compounds from the tea infusions were detected and quantified using HS-SPME coupled with GC/MS. Sensory evaluation was also made for characteristic tea flavor. The data ...[more]