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Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/153997
Total Ion Chromatograms obtained by SPME-GC-MS of volatile fingerprint of olive oil samples
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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.
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Dades primàries de l'article publicat a la revista Food Science and Technology 121: 108936
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QUINTANILLA-CASAS, Beatriz, et al. Total Ion Chromatograms obtained by SPME-GC-MS of volatile fingerprint of olive oil samples. [consulted: 21 of August of 2026]. Available at: https://hdl.handle.net/2445/153997