Title Lemon peel

Project Predicting perception of naturalistic odors

Date of collection 2024-11-11

Collection volume (of the vial) 20ml

Did not weight Yes

Sample storage before sampling? No

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) No

Sampling method Dynamic headspace

Number of sorbents 3

1

Sorbent type Carbopack B

Mesh size 60/80

2

Sorbent type Carbopack C

Mesh size 60/80

3

Sorbent type Carbosieve SIII

Mesh size 60/80

Sorbent tubes length for TD 60mm

Sorbent tube sampling volume 30ml

Sorbent tube sampling flow rate 10ml/min

Incubation before sampling No

Sorbent tubes storage after sampling No

Incubation during sampling Yes

Incubation temperature during sampling 40°C

Split flow 100ml/min

Temperature ramps

Number of ramps 1

GC initial temperature 30°C  

GC initial temperature hold time 0.5min

GC first temperature ramp rate 5°C/min

GC final temperature 200°C

GC final temperature hold time 1 min

Title Garlic

Project Predicting perception of naturalistic odors

Date of collection 2025-01-14

Collection volume (of the vial) 20ml

Did not weight Yes

Sample storage before sampling? No

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) No

Sampling method Static headspace using syringe injection

Incubation before sampling No

Enrich sample on cold trap Yes

Total number of injections 2

Enrichment delay 1min

Incubation during sampling No

Split flow 200ml/min

Temperature ramps

Number of ramps 1

GC initial temperature 35°C  

GC initial temperature hold time 1.5min

GC first temperature ramp rate 5°C/min

GC final temperature 140°C

GC final temperature hold time 1 min

Title Salami

Project Predicting perception of naturalistic odors

Date of collection 2026-07-25

Collection volume (of the vial) 20ml

Did not weight No

Mass of object sample 2.5g

Sample storage before sampling? No

Sampling method Static headspace using syringe injection

Incubation before sampling Yes

Incubation time 1min

Incubation temperature 50°C

Agitation during the incubation period Yes

Enrich sample on cold trap Yes

Total number of injections 3

Enrichment delay 1min

Incubation during sampling No

Split flow 30ml/min

Temperature ramps

Number of ramps 1

GC initial temperature 35°C  

GC initial temperature hold time 1min

GC first temperature ramp rate 10°C/min

GC final temperature 220°C

GC final temperature hold time 1 min

Title dark chocolate

Project Predicting perception of naturalistic odors from e-nose

Date of collection 2024-10-15

Collection volume (of the vial) 20ml

Did not weight No

Mass of object sample 3g

Sample storage before sampling? No

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) No

Sampling method Dynamic headspace

Number of sorbents 1

1

Sorbent type Tenax TA

Mesh size 60/80

Sorbent tubes length for TD 60mm

Sorbent tube sampling volume 20ml

Sorbent tube sampling flow rate 10ml/min

Incubation before sampling Yes

Incubation time 2min

Incubation temperature 35°C

Agitation during the incubation period Yes

Sorbent tubes storage after sampling No

Incubation during sampling Yes

Incubation temperature during sampling 40°C

Split flow 10ml/min

Temperature ramps

Number of ramps 1

GC initial temperature 30°C  

GC initial temperature hold time 0.5min

GC first temperature ramp rate 10°C/min

GC final temperature 250°C

GC final temperature hold time 1 min

Title Ficus tree fruits

Project Predicting perception of naturalistic odors from e-nose

Date of collection 2024-10-13

Collection volume (of the vial) 20ml

Did not weight Yes

Sample storage before sampling? No

Sampling method Dynamic headspace

Number of sorbents 3

1

Sorbent type Carbopack B

Mesh size 60/80

2

Sorbent type Carbopack X

Mesh size 40/60

3

Sorbent type Carboxen 1000

Mesh size 60/80

Sorbent tubes length for TD 60mm

Sorbent tube sampling volume 30ml

Sorbent tube sampling flow rate 10ml/min

Incubation before sampling Yes

Incubation time 3min

Incubation temperature 45°C

Agitation during the incubation period Yes

Sorbent tubes storage after sampling No

Incubation during sampling Yes

Incubation temperature during sampling 40°C

Split flow 50ml/min

Temperature ramps

Number of ramps 3

GC initial temperature 30°C  

GC initial temperature hold time 0.5min

GC first temperature ramp rate 12°C/min

GC second temperature 90°C

GC second temperature hold time 1min

GC second temperature ramp rate 5°C/min

GC third temperature 150°C

GC third temperature hold time 0.5min

GC third temperature ramp rate 12°C/min

GC final temperature 230°C

GC final temperature hold time 1 min

Title Grapes - Scarlota

Project Insights into the chemosensory basis of flavor in table grapes

Date of collection 2019-05-05

Citation https://doi.org/10.1002/jsfa.10102

Collection volume (of the vial) 20ml

Did not weight No

Mass of object sample 2g

Sample storage before sampling? No

Suppressing enzyme-driven changes Yes

Solution saturated NaCl

Incubation duration 1sec

Incubation temperature 25°C

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Incubation duration 1sec

Incubation temperature 25°C

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 30min

Extraction temperature 40°C

Temperature ramps

Number of ramps 2

GC initial temperature 40°C  

GC initial temperature hold time 1min

GC first temperature ramp rate 5°C/min

GC second temperature 160°C

GC second temperature hold time 2min

GC second temperature ramp rate 10°C/min

GC final temperature 250°C

GC final temperature hold time 1 min

Title Strawberry - Shaked cultivar

Project Volcani strawberry breeding program

Date of collection 2024-01-16

Collection volume (of the vial) 20ml

Did not weight No

Mass of object sample 2g

Sample storage before sampling? No

Suppressing enzyme-driven changes Yes

Solution saturated NaCl

Incubation duration 1sec

Incubation temperature 25°C

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Incubation duration 1sec

Incubation temperature 25°C

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 30min

Extraction temperature 40°C

Temperature ramps

Number of ramps 2

GC initial temperature 40°C  

GC initial temperature hold time 1min

GC first temperature ramp rate 5°C/min

GC second temperature 160°C

GC second temperature hold time 2min

GC second temperature ramp rate 10°C/min

GC final temperature 250°C

GC final temperature hold time 1 min

Title Strawberry - Peles cultivar

Project Volcani strawberry breeding program

Date of collection 2024-01-14

Collection volume (of the vial) 20ml

Did not weight No

Mass of object sample 2g

Sample storage before sampling? No

Suppressing enzyme-driven changes Yes

Solution saturated NaCl

Incubation duration 1sec

Incubation temperature 25°C

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Incubation duration 1sec

Incubation temperature 25°C

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 30min

Extraction temperature 40°C

Temperature ramps

Number of ramps 2

GC initial temperature 40°C  

GC initial temperature hold time 1min

GC first temperature ramp rate 5°C/min

GC second temperature 160°C

GC second temperature hold time 2min

GC second temperature ramp rate 10°C/min

GC final temperature 250°C

GC final temperature hold time 1 min

Title Strawberry - OsoGrande cultivar

Project Volcani strawberry breeding program

Date of collection 2023-12-20

Collection volume (of the vial) 20ml

Did not weight No

Mass of object sample 2g

Sample storage before sampling? No

Suppressing enzyme-driven changes Yes

Solution saturated NaCl

Incubation duration 1sec

Incubation temperature 25°C

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Incubation duration 1sec

Incubation temperature 25°C

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 30min

Extraction temperature 40°C

Temperature ramps

Number of ramps 2

GC initial temperature 40°C  

GC initial temperature hold time 1min

GC first temperature ramp rate 5°C/min

GC second temperature 160°C

GC second temperature hold time 2min

GC second temperature ramp rate 10°C/min

GC final temperature 250°C

GC final temperature hold time 1 min

Title Strawberry - Orly cultivar

Project Volcani strawberry breeding program

Date of collection 2024-01-25

Collection volume (of the vial) 20ml

Did not weight No

Mass of object sample 2g

Sample storage before sampling? No

Suppressing enzyme-driven changes Yes

Solution saturated NaCl

Incubation duration 1sec

Incubation temperature 25°C

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Incubation duration 1sec

Incubation temperature 25°C

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 30min

Extraction temperature 40°C

Temperature ramps

Number of ramps 2

GC initial temperature 40°C  

GC initial temperature hold time 1min

GC first temperature ramp rate 5°C/min

GC second temperature 160°C

GC second temperature hold time 2min

GC second temperature ramp rate 10°C/min

GC final temperature 250°C

GC final temperature hold time 1 min