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: Phenolics_HPLC_Data.csv: Integrated HPLC data for polyphenolic compounds (mg/L) Aroma_GC_Data.csv: Integrated GC data for aroma compounds (mg/L)