Volatile organic compounds identified in Dutch fresh cheese cups made from polypropylene

Description

This database comprises of two datasets. One dataset of extraction GC-MS analysis and one of headspace GC-MS analysis. In both datasets the same samples are analysed of thermoformed polypropylene cups used to pack 500 grams of fresh cheese in the Netherlands, between July 2024 and March 2025. Samples of these PP cups were taken at the following stages: Stage A: at the producer, directly after thermoforming, Stage B: at the producer after filling the cups with fresh cheese and emptying them, Stage C: retrieved from households, in which the fresh cheese was consumed, the cups were emptied and rinsed with cold water, Stage D: retrieved from the conveyor belt of a Dutch sorting facility of lightweight packaging waste carrying sorted PP rigids, Stage E: the material from stage D washed with cold alkaline water, Stage F: the material from stage D washed with hot alkaline water. Additionally, also the concomitant shrink sleeves and PP lids have been analysed. The datasets list the volatiles that could be identified with GC-MS analysis and their approximated concentration.

Steps to reproduce

This dataset belongs to an article that has been submitted to the journal Waste Management & Research (reference code WMR 2025 613). The analytical details of the GC-MS analysis will be disclosed in the article. These are identical to the methods previously reported [https://doi.org/10.1016/j.jclepro.2024.142571], only the level of detection and level of quantification are slightly different for these PP samples.

Institutions

• Wageningen University and Research Food and Biobased Research

  Gelderland, Wageningen

Categories

Funders

• Rijksdienst voor ondernemend Nederland

  Grant ID: MOOI 42013

Licence