HPLC and GC Data for Polyphenols and Aroma Compounds in Strawberry Nectar: Effects of Processing Technologies and Storage

This dataset contains integrated data from high-performance liquid chromatography (HPLC) analysis of polyphenols and gas chromatography (GC) analysis of aroma compounds in strawberry nectar, with concentrations expressed in mg/L. The study investigates the effects of various processing technologies and storage durations on these compounds. The processing methods include:

• UT: Untreated (control)

• TT: Thermal Treatment

• HP: High Pressure Processing (HPP)

• PF: Pulsed Electric Field (PEF)

• OH: Ohmic Heating

Samples were analyzed at 0, 30, and 60 days of storage. The dataset comprises two CSV files:

1. Phenolics_HPLC_Data.csv: Integrated HPLC data for polyphenolic compounds (mg/L)

2. Aroma_GC_Data.csv: Integrated GC data for aroma compounds (mg/L)