Title Grapes - Thompson

Project Insights into the chemosensory basis of flavor in table grapes

Date of collection 2015-10-13

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 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 Grapes - Superior

Project Insights into the chemosensory basis of flavor in table grapes

Date of collection 2015-08-27

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 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 Grapes - Sable seedless

Project Insights into the chemosensory basis of flavor in table grapes

Date of collection 2015-08-25

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 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 Grapes - Quinerra

Project Insights into the chemosensory basis of flavor in table grapes

Date of collection 2015-09-04

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 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 Grapes - Muscat

Project Insights into the chemosensory basis of flavor in table grapes

Date of collection 2015-09-04

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 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 Grapes - Crimson

Project Insights into the chemosensory basis of flavor in table grapes

Date of collection 2016-01-13

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 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 Grapes - Adominik

Project Insights into the chemosensory basis of flavor in table grapes

Date of collection 2015-08-26

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 Raspeberries

Date of collection 2025-06-06

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 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 5 min

Title Yellow plums

Date of collection 2024-11-13

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 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 Red Plums

Date of collection 2024-11-13

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 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