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...

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Main Authors:	Zhuo-Xiao Han, Mohammad M. Rana, Guo-Feng Liu, Ming-Jun Gao, Da-Xiang Li, Fu-Guang Wu, Xin-Bao Li, Xiao-Chun Wan, Shu Wei
Format:	Article
Language:	English
Published:	Elsevier 2017-02-01
Series:	Data in Brief
Online Access:	http://www.sciencedirect.com/science/article/pii/S2352340916307867

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spelling	doaj-7ffa7eadaa844ee9921482f425ddbb612020-11-25T02:05:56ZengElsevierData in Brief2352-34092017-02-0110C49249810.1016/j.dib.2016.12.025Data on green tea flavor determinantes as affected by cultivars and manufacturing processesZhuo-Xiao Han0Mohammad M. Rana1Guo-Feng Liu2Ming-Jun Gao3Da-Xiang Li4Fu-Guang Wu5Xin-Bao Li6Xiao-Chun Wan7Shu Wei8State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, ChinaAgriculture and Agri-Food Canada, Saskatoon Research and Development Centre, Saskatoon, Saskatchewan, Canada S7N 0X2State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, ChinaTea Company of September 16, Shucheng, Anhui 231334, ChinaTea Company of September 16, Shucheng, Anhui 231334, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, ChinaThis 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.http://www.sciencedirect.com/science/article/pii/S2352340916307867
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Zhuo-Xiao Han Mohammad M. Rana Guo-Feng Liu Ming-Jun Gao Da-Xiang Li Fu-Guang Wu Xin-Bao Li Xiao-Chun Wan Shu Wei
spellingShingle	Zhuo-Xiao Han Mohammad M. Rana Guo-Feng Liu Ming-Jun Gao Da-Xiang Li Fu-Guang Wu Xin-Bao Li Xiao-Chun Wan Shu Wei Data on green tea flavor determinantes as affected by cultivars and manufacturing processes Data in Brief
author_facet	Zhuo-Xiao Han Mohammad M. Rana Guo-Feng Liu Ming-Jun Gao Da-Xiang Li Fu-Guang Wu Xin-Bao Li Xiao-Chun Wan Shu Wei
author_sort	Zhuo-Xiao Han
title	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_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_sort	data on green tea flavor determinantes as affected by cultivars and manufacturing processes
publisher	Elsevier
series	Data in Brief
issn	2352-3409
publishDate	2017-02-01
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.
url	http://www.sciencedirect.com/science/article/pii/S2352340916307867
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Data on green tea flavor determinantes as affected by cultivars and manufacturing processes

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