Identification and quantitation of key aroma compounds present in polish traditional mead „trójniak” using gas chromatography-olfactometry and gas chromatography-mass spectrometry in mead and intermediate production stages (bee honey, 1st day of fermentation, 30th day of fermentation).
Project context: The project focuses on investigating key odorants in mead, the possible pathways of their formation, and the changes in their concentrations during the production process. It also examines the influence of different honey varieties, fermentation types, and manufacturing processes.
Sofware used: ChromSpace (SRA Instruments Spa, Italy), Xcalibur (Thermo Fisher Scientific, Dreieich, Germany), LECO ChromaTOF v.4.44 (LECO, Mönchengladbach, Germany), Agilent Technologies MassHunter Workstation (Agilent, Waldbronn, Germany), Microsoft Excel (Microsoft Corporation, Redmond, Washington, USA).
Files included: the dataset consist on 12 files: odor reconstitution.csv and odor reconstitution.xlsx (data collected during the odor reconstitution experiments); Odorants identification in mead.csv and; Odorants identification in mead.xlsx (odor-active compounds, their CAS numbers and odor descriptions, Retention Indices, Flavor Dilution Factors, and identification methods collected during the identification of odorants by using gas chromatography olfactometry and gas chromatography mass spectrometry); Odorants quantitation in mead.csv and Odorants quantitation in mead.xlsx (concentrations of odor-active compounds in mead and in the production stages); Omission experiments.csv and Omission experiments.xml (data collected in triangle sensory tests during omission experiments); Profile Sensory Analysis data.csv and Profile Sensory Analysis data.xlsx (data collected during Quantitative Profile Sensory Analysis in mead); Quantitation details.csv and Quantitation details.xlsx (details of the quantitation: isotopically labeled standards used in quantitation, quantifier ions, calibration line equations, R2). Files Quantitation details are supplementary material for file Odorants quantitation and should be used together.
Abbreviations: F.30, F.1,-1st and 30th day of fermentation, endings _01, _02 and _03 indicates the repetition.
Dataset contains a ReadMe.txt file.
