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Title: SPME-GC-MS raw data for the development of profiling and fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils
Author: Quintanilla-Casas, Beatriz
Bertin, Sofia
Leik, Kerstin
Bustamante Alonso, Julen
Guardiola Ibarz, Francesc
Valli, Enrico
Bendini, Alessandra
Gallina Toschi, Tullia
Tres Oliver, Alba
Vichi, S. (Stefania)
Keywords: Oli d'oliva
Olive oil
Issue Date: 24-Mar-2020
Abstract: Data base containing SPME-GC-MS raw analytical data obtained and used by Quintanilla-Casas et al. (Food Chemistry, 2020, 125556). Data correspond to 82 authentic and traceable olive oil samples, declared as EVOO by the suppliers obtained in the framework of OLEUM project (EC H2020 Programme 2014–2020) from seven different EU and non-EU countries: Croatia (n=11); Slovenia (SVN) (n=8); Spain (ESP) (n=17); Italy (ITA) (n=15); Greece (GRC) (n=6); Morocco (MAR) (n=15) and Turkey (TUR) (n=10). With the aim of reflecting the real production scenario, EVOO samples in this prospective study were obtained under usual production practices for commercial purposes, and thus consisted of both monovarietal oils as well as market blends of olive cultivars typical of each geographical origin. Briefly, data correspond to SPME-GC-MS scan intensities of the specific sesquiterpene hydrocarbon (SH) ions (m/z 93, 107, 119, 135, 157, 159, 161, 189 and 204) obtained from the Total Ion Current (TIC) between the 18th to the 30th minute. Thus, 2467 scans were obtained for each m/z ion implying 22203 variables per sample.
Note: Dades de l'article publicat a la revista Food Chemistry, Volume 307, 1 March 2020, 125556. El podeu consultar a
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