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Title: | Total Ion Chromatograms obtained by SPME-GC-MS of volatile fingerprint of olive oil samples |
Author: | Quintanilla-Casas, Beatriz Bustamante Alonso, Julen Guardiola Ibarz, Francesc García-González, Diego Luis Barbier, Sara Bendini, Alessandra Gallina Toschi, Tullia Vichi, S. (Stefania) Tres Oliver, Alba |
Keywords: | Oli d'oliva Antropometria Olive oil Anthropometry |
Issue Date: | 25-Mar-2020 |
Abstract: | Dataset containing SPME-GC-MS raw analytical data (total ion chromatograms, not aligned) obtained and used by Quintanilla-Casas et al. (LWT - Food Science and Technology 121: 108936). Data correspond to the volatile fingerprint of 174 authentic and traceable virgin olive oil samples previously graded by six official sensory panels (data from 2 outlier samples are not included) in the framework of OLEUM project (EC H2020 Programme 2014–2020). Briefly, data correspond to SPME-GC-MS scan intensities of the total ion chromatogram at each retention time from 5.5 to 61.96 min. These data were aligned and used under a fingerprinting approach by Quintanilla-Casas et al. to develop a classification model (PLS-DA approach) to verify the sensory quality of virgin olive oils, and it was suggested as an instrumental method to support sensory panels. |
Note: | Dades primàries de l'article publicat a la revista Food Science and Technology 121: 108936 |
URI: | http://hdl.handle.net/2445/153997 |
Appears in Collections: | Dades - Recerca Dades (Nutrició, Ciències de l'Alimentació i Gastronomia) |
Files in This Item:
File | Description | Size | Format | |
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RAWDataQuintanillaCasasVOCLWT2020.xlsx | 9.25 MB | Microsoft Excel XML | View/Open |
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