Data used in the article ‘Oat-based milk alternatives - the influence of physical and chemical properties on the sensory profile” – chapter 2 of thesis

This dataset contains data obtained from Chapter 2 of Thesis. Experimental work on the chemical, physical and sensory properties of commercial oat-based milk alternatives.The data was obtained using a GC-MS, LC-MS, GC-O, Mastersizer, Zetasizer, rheometer, and colorimeter. The sensory analysis data was obtained from trained panellists from MMR Research Worldwide Ltd.