کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4765247 | 1423858 | 2017 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Data on green tea flavor determinantes as affected by cultivars and manufacturing processes
ترجمه فارسی عنوان
اطلاعات مربوط به عطر و طعم چای سبز به عنوان تحت تاثیر ارقام و فرایندهای تولید تعیین می کند
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Data in Brief - Volume 10, February 2017, Pages 492-498
Journal: Data in Brief - Volume 10, February 2017, Pages 492-498
نویسندگان
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,