Volatile Organic Compounds (VOCs) and colour characteristics of meat grilled with lump charcoal and briquettes

This repository contains the dataset of volatile organic compounds (VOCs) identified in beef, pork, and chicken grilled using seven different lump charcoal samples and seven charcoal briquette samples. Detected VOCs are reported individually and further grouped according to their chemical classes. In addition, the repository includes colour analysis data collected from the grilled meat samples.

本数据集仓库收录了使用7种不同天然块炭样品与7种机制炭样品烤制的牛肉、猪肉及鸡肉中检出的挥发性有机化合物（Volatile Organic Compounds，VOCs）数据集。已检出的VOCs将单独列明，并进一步按照其化学类别进行分组归类。此外，本数据集仓库还包含针对上述烤制肉样开展颜色分析所得到的相关数据。