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Data on green tea flavor determinantes as affected by cultivars and manufacturing processes
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 ‘F...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5196232/ https://www.ncbi.nlm.nih.gov/pubmed/28054014 http://dx.doi.org/10.1016/j.dib.2016.12.025 |
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author | Han, Zhuo-Xiao Rana, Mohammad M. Liu, Guo-Feng Gao, Ming-Jun Li, Da-Xiang Wu, Fu-Guang Li, Xin-Bao Wan, Xiao-Chun Wei, Shu |
author_facet | Han, Zhuo-Xiao Rana, Mohammad M. Liu, Guo-Feng Gao, Ming-Jun Li, Da-Xiang Wu, Fu-Guang Li, Xin-Bao Wan, Xiao-Chun Wei, Shu |
author_sort | Han, Zhuo-Xiao |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-5196232 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-51962322017-01-04 Data on green tea flavor determinantes as affected by cultivars and manufacturing processes Han, Zhuo-Xiao Rana, Mohammad M. Liu, Guo-Feng Gao, Ming-Jun Li, Da-Xiang Wu, Fu-Guang Li, Xin-Bao Wan, Xiao-Chun Wei, Shu Data Brief Data Article 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. Elsevier 2016-12-21 /pmc/articles/PMC5196232/ /pubmed/28054014 http://dx.doi.org/10.1016/j.dib.2016.12.025 Text en © 2016 The Authors http://creativecommons.org/licenses/by/4.0/ This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Data Article Han, Zhuo-Xiao Rana, Mohammad M. Liu, Guo-Feng Gao, Ming-Jun Li, Da-Xiang Wu, Fu-Guang Li, Xin-Bao Wan, Xiao-Chun Wei, Shu Data on green tea flavor determinantes as affected by cultivars and manufacturing processes |
title | Data on green tea flavor determinantes as affected by cultivars and manufacturing processes |
title_full | Data on green tea flavor determinantes as affected by cultivars and manufacturing processes |
title_fullStr | Data on green tea flavor determinantes as affected by cultivars and manufacturing processes |
title_full_unstemmed | Data on green tea flavor determinantes as affected by cultivars and manufacturing processes |
title_short | Data on green tea flavor determinantes as affected by cultivars and manufacturing processes |
title_sort | data on green tea flavor determinantes as affected by cultivars and manufacturing processes |
topic | Data Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5196232/ https://www.ncbi.nlm.nih.gov/pubmed/28054014 http://dx.doi.org/10.1016/j.dib.2016.12.025 |
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