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Data on green tea flavor determinantes as affected by cultivars and manufacturing processes.


ABSTRACT: 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 shows the abundances of the detected aroma compounds, their threshold values and odor characteristics in the two differently processed tea samples as well as two different cultivars.

SUBMITTER: Han ZX 

PROVIDER: S-EPMC5196232 | biostudies-other | 2017 Feb

REPOSITORIES: biostudies-other

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Data on green tea flavor determinantes as affected by cultivars and manufacturing processes.

Han Zhuo-Xiao ZX   Rana Mohammad M MM   Liu Guo-Feng GF   Gao Ming-Jun MJ   Li Da-Xiang DX   Wu Fu-Guang FG   Li Xin-Bao XB   Wan Xiao-Chun XC   Wei Shu S  

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]

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