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

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

doi:10.1016/j.dib.2016.12.025

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

Data Brief. 2016 Dec 21:10:492-498. doi: 10.1016/j.dib.2016.12.025. eCollection 2017 Feb.

Authors

Zhuo-Xiao Han¹, Mohammad M Rana², Guo-Feng Liu¹, Ming-Jun Gao³, Da-Xiang Li¹, Fu-Guang Wu⁴, Xin-Bao Li⁴, Xiao-Chun Wan¹, Shu Wei¹

Affiliations

¹ State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, China.
² 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.
³ Agriculture and Agri-Food Canada, Saskatoon Research and Development Centre, Saskatoon, Saskatchewan, Canada S7N 0X2.
⁴ Tea Company of September 16, Shucheng, Anhui 231334, China.

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.