Resultados totales (Incluyendo duplicados): 5
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Encontrada(s) 1 página(s)
CORA.Repositori de Dades de Recerca
doi:10.34810/data102
Dataset. 2021
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
- 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)
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.
Proyecto: //
CORA.Repositori de Dades de Recerca
doi:10.34810/data123
Dataset. 2021
THREE-WAY GC-MS RAW DATA OF OLIVE OIL VOLATILE FINGERPRINT
- Quintanilla-Casas, Beatriz
- Marin, Marco
- Guardiola Ibarz, Francesc
- García-González, Diego Luis
- Barbieri, Sara
- Bendini, Alessandra
- Gallina Toschi, Tullia
- Vichi, Stefania
- Tres, Alba
Data base containing SPME-GC-MS raw analytical data obtained and used by Quintanilla-Casas et al. (Foods, 9: 1509). Data correspond to the volatile fingerprint of 305 authentic and traceable virgin olive oil samples produced in several EU and non-EU countries during two consecutive crop years (2016–2017 and 2017–2018), and to the information the olive oil category assigned by six official sensory panels in the framework of OLEUM project (EC H2020 Programme 2014–2020). TIC were extracted, aligned, and used to in-house validate the analytical fingerprint and to validate the screening tool to support virgin olive oil sensory panels. This screening tool was based on a PLS-DA classification approach to discriminate the virgin olive oil categories (extra virgin, virgin and lampante olive oil).
Proyecto: //
CORA.Repositori de Dades de Recerca
doi:10.34810/data34
Dataset. 2021
TRIACYLGLYCEROL PROFILING DATA OF OLIVE OIL SAMPLES OBTAINED BY FLOW INJECTION ANALYSIS-HEATED ELECTROSPRAY IONISATION-HIGH RESOLUTION MASS SPECTROMETRY (FIA-HESI-HRMS)
- Quintanilla-Casas, Beatriz
- Strocchi, Giulia
- Bustamante Alonso, Julen
- Torres-Cobos, Berta
- Guardiola Ibarz, Francesc
- Moreda, Wenceslao
- Martínez-Rivas, José Manuel
- Valli, Enrico
- Bendini, Alessandra
- Gallina Toschi, Tullia
- Tres Oliver, Alba
- Vichi, Stefania
Data base containing data on the triacylclgyerol profile of genuine and adulterated olive oils obtained by Flow Injection Analysis-Heated Electrospray Ionisation-High Resolution Mass Spectrometry (FIA-HESI-HRMS). Data (total ion chromatograms) were obtained and used by Quintanilla-Casas et al. (Food Control, 2021, 123: 107851). Data correspond to relative abundances obtained for each mass signal that agreed with single positive charged sodium molecular ions and that could match with a triacylglycerol elemental formula (mass tolerance error set at 5ppm; molecular formulae calculation performed with Xcalibur 4.1. (Thermo Fisher Scientific, Bremen, Germany). This data base includes samples used in the study that were obtained by the OLEUM consortium. Samples included genuine olive oils, as well as Taylor-made adulterations blending genuine olive oils with other vegetable oils as adulterants (sunflower oli; soy oil; high oleic sunflower oil; avocado oil (refined and virgin); hazelnut oil (refined and virgin)). Blind samples are also included in the data base. Partial Least Squares-Discriminant Analysis (PLS-DA) was applied to these data to develop two independent binary models that discriminated between (i) genuine oils and blends with ≥2% of HL adulterants, and (ii) genuine oils and blends with ≥5% of HO adulterants, as described in Quintanilla-Casas et al., 2021.
Proyecto: //
CORA.Repositori de Dades de Recerca
doi:10.34810/data35
Dataset. 2021
TOTAL ION CHROMATOGRAMS OBTAINED BY SPME-GC-MS OF VOLATILE FINGERPRINT OF OLIVE OIL SAMPLES FROM VARIOUS HARVESTS (N=305)
- Quintanilla-Casas, Beatriz
- Marin, Marco
- Guardiola Ibarz, Francesc
- García-González, Diego Luis
- Barbieri, Sara
- Bendini, Alessandra
- Gallina Toschi, Tullia
- Vichi, Stefania
- Tres, Alba
Data base containing SPME-GC-MS raw analytical data (total ion chromatograms, not aligned) obtained and used by Quintanilla-Casas et al. (Foods, 9: 1509). Data correspond to the volatile fingerprint of 305 authentic and traceable virgin olive oil samples produced in several EU and non-EU countries during two consecutive crop years (2016–2017 and 2017–2018), and to the information on the sensory attributes, defects and the olive oil category assigned by six official sensory panels 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 to in-house validate the analytical fingerprint and to validate the screening tool to support virgin olive oil sensory panels. This screening tool was a PLS-DA classification apporach to discriminate the virgin olive oil categories (extra virgin, virgin and lampante olive oil).
Proyecto: //
CORA.Repositori de Dades de Recerca
doi:10.34810/data95
Dataset. 2021
TOTAL ION CHROMATOGRAMS OBTAINED BY SPME-GC-MS OF VOLATILE FINGERPRINT OF OLIVE OIL SAMPLES (N=174)
- 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
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.
Proyecto: //
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