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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
Olive oil
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
Appears in Collections:Dades - Recerca
Dades (Nutrició, Ciències de l'Alimentació i Gastronomia)

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