Research data supporting “Peeling as an aroma-shaping process in white pepper: divergent volatile and sensory outcomes among peeling routes”

This dataset contains the processed electronic-nose data, GC-IMS identified-signal table, HS-SPME-GC-MS volatile dataset, and anonymized sensory evaluation data supporting the manuscript entitled “Peeling as an aroma-shaping process in white pepper: divergent volatile and sensory outcomes among peeling routes”. The study compared a commercial white pepper reference, two soaking-based baseline treatments, and four peeling routes, including chemical, solid-state fermentation, mechanical, and enzymatic peeling. The dataset supports the analysis of global odor patterns, GC-IMS volatile fingerprints, GC-MS volatile composition, representative volatile patterns, and sensory aroma profiles of white pepper samples obtained from different peeling treatments.