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

Published: 19-05-2020| Version 1 | DOI: 10.17632/cjcg7gwt52.1
Xuxia Zhou


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.