Volatile organic compounds from wort processing - jopenbier production
收藏DataCite Commons2025-06-09 更新2026-05-04 收录
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资源简介：
HS-GC-TOFMS data of volatile organic compounds formed during the wort boil process of jopenbier (piwo jopejskie) production. The 27 samples were taken during an approximate 19-hour wort processing (including approx. 10 h 15 minutes of wort boiling). Names are organised as data and the hour of sampling.
Method in short: HS-SPME (DVB/CAR/PDMS; 2 cm, 50/30 μm), Agilent 7890A, Equity 1 (30 m × 0.25 mm × 0.25 μm), LECO Pegasus 4D TOFMS
File format: .CDF
提供机构：
Gdańsk University of Technology
创建时间：
2025-06-05
