d2Smell - Mentos chewing gum (mint flavor)
Abstract
Data collected as part of the D2Smell project. The data includes the following fields Collection method: Sample in glass vial Collection volume: 20 ml Mass of object sample: 2 g Sampling method: static_headspace Notes: Trap heating rate set to MAX (the fastest heating rate possible which is approximately 60-100°C/s) Each Mentos gum was cut into four pieces.
Publication details
- Journal / source
- Max Planck Digital Library
- Publication date
- 1 January 2026
- Document type
- Dataset