Volatile organic compounds from wort processing - jopenbier production

Description

HS-GC-TOFMS data of volatile organic compounds formed during the wort boil process of jopenbier (piwo jopejskie) production. The 27 samples were taken during an approximate 19-hour wort processing (including approx. 10 h 15 minutes of wort boiling). Names are organised as data and the hour of sampling.

Method in short: HS-SPME (DVB/CAR/PDMS; 2 cm, 50/30 μm), Agilent 7890A, Equity 1 (30 m × 0.25 mm × 0.25 μm), LECO Pegasus 4D TOFMS

File format: .CDF

Dataset file

Jopenbier-GC-MS.zip

571.3 MB, S3 ETag f9fffe3cb4de5cd859476935163e266e-2, downloads: 0

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Public Domain Dedication
Raw data:: Data contained in dataset was not processed.

Details

Year of publication:: 2025
Verification date:: 2025-06-09
Dataset language:: English
DOI:: DOI ID 10.34808/v3dr-0f79 open in new tab
Verified by:: Gdańsk University of Technology

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Authors

Tomasz Majchrzak dr inż.
Department of Analytical Chemistry
orcid number 0000-0002-1738-1992open in new tab
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