Published January 8, 2024 | Version 1.0
Dataset Open

Data for: Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds (VOCs) in dry-cured ham

Authors/Creators

  • 1. ROR icon Jožef Stefan Institute
  • 2. ROR icon Jožef Stefan International Postgraduate School
  • 3. ROR icon University of Kragujevac

Contributors

Supervisor:

  • 1. ROR icon Jožef Stefan Institute
  • 2. ROR icon Jožef Stefan International Postgraduate School
  • 3. ROR icon University of Kragujevac

Description

In the Excel file 'Tables&Graphs', data is collected across seven sheets. Sheet 'Table 1' contains all the conditions that were tested. The sheet 'Data for PCA' gathers raw data for 4 different dry-cured hams, with each listing the corresponding % area. Sheets 'Fig 1 - Fig 3' contains data for method optimization. In the last tab, 'Compounds identified in the Karst dry-cured ham' are listed, including their Kovats Index (KI), Retention Index (RI), and identification (ID).

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Additional details

Funding

The Slovenian Research and Innovation Agency
Cycling of substances in the environment, mass balances, modelling of environmental processes and risk assessment P1-0143
The Slovenian Research and Innovation Agency
Authentic high-quality products and sustainable pig production (A-SUS) L7-4568
European Commission
Twinning towards advanced analytical strategies for capacity building and innovation for the Tunisian economy: application to three industrial keysectors in Tunisia Horizon 2020, N° 952306
European Commission
Progressing towards the construction of METROFOOD-RI 871083
European Commission
ISO-FOOD: ERA Chair for Isotope Techniques in Food Quality, Safety and Traceability EU - 7FP