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
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, China.
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, China; Bangladesh Tea Research Institute, Srimangal 3210, Moulvibazar, Bangladesh.
Data Brief. 2016 Dec 21;10:492-498. doi: 10.1016/j.dib.2016.12.025. eCollection 2017 Feb.
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.
本文展示了与一篇题为《绿茶风味决定因素及其在加工过程中的变化》（Han等人，2016年）[1]的文章相关的数据。采用蒸青和锅炒处理，以茶树品种‘白薮茶’（‘BAS’）和‘福鼎大白茶’（‘FUD’）的嫩叶制备绿茶样品。使用顶空固相微萃取结合气相色谱/质谱联用技术对茶汤中的香气成分进行检测和定量。还对茶叶的特征风味进行了感官评价。数据显示了在两种不同加工的茶叶样品以及两个不同品种中检测到的香气成分的丰度、它们的阈值和气味特征。
