Title Cooked Wensleydale Cheese

Project Cooked Cheese

Date of collection 2019-07-24

Citation https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.17357

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 1.5g

Sample storage before sampling? Yes

Sample storage temperature before sampling 4°C

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Temperature ramps

Number of ramps 1

GC initial temperature 50°C  

GC initial temperature hold time 2min

GC first temperature ramp rate 6°C/min

GC final temperature 300°C

GC final temperature hold time 15 min

Title Cooked Parmesan

Project Cooked Cheese

Date of collection 2019-07-24

Citation https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.17357

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 1.5g

Sample storage before sampling? Yes

Sample storage temperature before sampling 4°C

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Temperature ramps

Number of ramps 1

GC initial temperature 50°C  

GC initial temperature hold time 2min

GC first temperature ramp rate 6°C/min

GC final temperature 300°C

GC final temperature hold time 15 min

Title Cooked Mild Cheddar 2% fat

Project Cooked Cheese

Date of collection 2019-07-24

Citation https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.17357

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 1.5g

Sample storage before sampling? Yes

Sample storage temperature before sampling 4°C

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Temperature ramps

Number of ramps 1

GC initial temperature 50°C  

GC initial temperature hold time 2min

GC first temperature ramp rate 6°C/min

GC final temperature 300°C

GC final temperature hold time 15 min

Title Cooked Mild Cheddar 22% fat

Project Cooked Cheese

Date of collection 2019-07-24

Citation https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.17357

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 1.5g

Sample storage before sampling? Yes

Sample storage temperature before sampling 4°C

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Temperature ramps

Number of ramps 1

GC initial temperature 50°C  

GC initial temperature hold time 2min

GC first temperature ramp rate 6°C/min

GC final temperature 300°C

GC final temperature hold time 15 min

Title Cooked Mild Cheddar 35% fat

Project Cooked Cheese

Date of collection 2019-07-24

Citation https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.17357

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 1.5g

Sample storage before sampling? Yes

Sample storage temperature before sampling 4°C

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Temperature ramps

Number of ramps 1

GC initial temperature 50°C  

GC initial temperature hold time 2min

GC first temperature ramp rate 6°C/min

GC final temperature 300°C

GC final temperature hold time 15 min

Title Cooked Fresh Mozzarella

Project Cooked Cheese

Date of collection 2019-07-24

Citation https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.17357

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 1.5g

Sample storage before sampling? Yes

Sample storage temperature before sampling 4°C

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Temperature ramps

Number of ramps 1

GC initial temperature 50°C  

GC initial temperature hold time 2min

GC first temperature ramp rate 6°C/min

GC final temperature 300°C

GC final temperature hold time 15 min

Title Alkane Cooked Cheese

Project Cooked Cheese

Date of collection 2019-07-24

Citation https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.17357

Collection volume (of the vial) 18ml

Did not weight Yes

Sample storage before sampling? Yes

Sample storage temperature before sampling 4°C

Increase headspace sensitivity (“salting out”) {Empty}

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Temperature ramps

Number of ramps 1

GC initial temperature 50°C  

GC initial temperature hold time 2min

GC first temperature ramp rate 6°C/min

GC final temperature 300°C

GC final temperature hold time 15 min

Title Cooked Cheddar Cheese Mature

Project Cooked Cheese

Date of collection 2019-07-24

Citation https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.17357

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 1.5g

Sample storage before sampling? Yes

Sample storage temperature before sampling 4°C

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Temperature ramps

Number of ramps 1

GC initial temperature 50°C  

GC initial temperature hold time 2min

GC first temperature ramp rate 6°C/min

GC final temperature 300°C

GC final temperature hold time 15 min

Title Alkane (2022-10-13)

Project Parosmia Project

Date of collection 2022-10-13

Collection volume (of the vial) 18ml

Did not weight Yes

Sample storage before sampling? No

Increase headspace sensitivity (“salting out”) {Empty}

Sampling method Solid-Phase Microextraction (SPME)

Extraction mode Yes

Extraction time 20min

Extraction temperature 55°C

Temperature ramps

Number of ramps 1

GC initial temperature 440°C  

GC initial temperature hold time 2min

GC first temperature ramp rate 4°C/min

GC final temperature 250°C

GC final temperature hold time 6 min

Title Blueberries -Biloxy_2st season_30 deg

Project Ripening temperature shapes the flavor metabolite composition in blueberry fruit

Date of collection 2023-12-15

Citation https://doi.org/10.1016/j.afres.2025.101371

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