BUSCADOR RECOLECTA

Digital.CSIC. Repositorio Institucional del CSIC

oai:digital.csic.es:10261/246731

The data set consists of: - a numerical quantitative file saved both in .xlsx and .ods formats: “OLEUM_Dataset_SPME-GC-MS_xlsx.xlsx”, “OLEUM_Dataset_SPME-GC-MS_ods.ods”. - a README file: “OLEUM_Dataset SPME-GC-MS_README_rtf.rtf”.-- Content of the file OLEUM_Dataset_SPME-GC-MS_xlsx/ods: SPME-GC-MS: This sheet presents the repeatability and reproducibility values, expressed as relative standard deviation (RSD%), for three quantification methods (QM1, QM2 and QM3). The three quantification methods are described in Casadei et al., 2021 (Food Control, Vol. 123, 2021, 107823, p. 107823. doi: 10.1016/j.foodcont.2020.107823). Additionally, the concentrations (min and max) determined by the 5 labs for each of 15 samples are shown., This data corresponds to an inter-laboratory study (5 labs) applying a harmonized SPME-GC-MS method to analyze volatile compounds on 15 samples. The data shows the min-max concentration and the repeatability and reproducibility results. This work is relevant to know the performance of this method to be applied as a supporting tool for sensory assessment of virgin olive oil. The data are presented for 18 volatile compound that were selected for their contribution to positive attributes (fruitiness) and sensory defect. This work was developed in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale”, funded by the European Commission within the Horizon 2020 Programme (2014–2020, GA no. 635690)., OLEUM (Advanced solutions for assuring the overall authenticity and quality of olive oil), funded by European Union, Horizon 2020 Programme. Grant Agreement num. 635690; http://www.oleumproject.eu/., Peer reviewed