Data for: Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Raw dataset of volatile flavor compounds in dry-cured fish identified by HS-GC-IMS during storage (peak position and signal intensity of each substance, sample similarity, relative peak height, and fingerprint). In addition, the number "1" represents the 4 ℃ experimental group, and the number "2" represents the 25 ℃ experimental group.

本数据集为经顶空-气相色谱-离子迁移谱（HS-GC-IMS）鉴定得到的干腌鱼贮藏过程中挥发性风味物质原始数据集，包含各物质的峰位置、信号强度、样品相似度、相对峰高以及指纹图谱。其中，数字“1”代表4℃实验组，数字“2”代表25℃实验组。