TY - JOUR
T1 - SPME-GC-HRTOF-MS dataset of fermented maize flour volatilome
T2 - [version 1; peer review: 1 approved]
AU - Adebo, Oluwafemi Ayodeji
AU - Gbashi, Sefater
AU - Kewuyemi, Yusuf Olamide
AU - Sobowale, Sunday Samuel
AU - Adeboye, Adedola Sulaiman
AU - Njobeh, Patrick Berka
AU - Oyeyinka, Samson Adeoye
AU - Wilkin, Jonathan D.
AU - Chinma, Chiemela Enyinnaya
N1 - Copyright:
© 2022 Adebo OA et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Data availability:
Underlying data available from Mendeley Data: Raw SPME-GC-HRTOF-MS data and spectra of maize and sourdough volatilome. https://data.mendeley.com/datasets/kytshjccrc/2 (Adebo et al., 2022a).
PY - 2022/10/20
Y1 - 2022/10/20
N2 - Background: The volatilome of fermented food products are essential metabolites that significantly contribute to such foods’ overall composition and sensorial quality. The dataset presented herein represents the volatilome of raw and fermented maize flour samples.Methods: Maize grains were milled and naturally fermented at 35°C into sourdough at different periods (24, 48 and 72 h) and, at each point, the profile of the volatiles was investigated. Samples at the different fermentation periods were analyzed using solid phase microextraction coupled with a gas chromatography-high resolution time of flight-mass spectrometry (SPME-GC-HRTOF-MS).Results: Data obtained were classified into different compound groups such as alcohols, aldehydes, aromatic compounds, esters, organic acids, terpenes, ketones, among others and their characteristics such as the retention time, observed mass, molecular formular, mean peak areas and mass spectra also presented. Conclusion: These datasets of fermented maize volatilome can be used as biomarkers for maize fermentation.
AB - Background: The volatilome of fermented food products are essential metabolites that significantly contribute to such foods’ overall composition and sensorial quality. The dataset presented herein represents the volatilome of raw and fermented maize flour samples.Methods: Maize grains were milled and naturally fermented at 35°C into sourdough at different periods (24, 48 and 72 h) and, at each point, the profile of the volatiles was investigated. Samples at the different fermentation periods were analyzed using solid phase microextraction coupled with a gas chromatography-high resolution time of flight-mass spectrometry (SPME-GC-HRTOF-MS).Results: Data obtained were classified into different compound groups such as alcohols, aldehydes, aromatic compounds, esters, organic acids, terpenes, ketones, among others and their characteristics such as the retention time, observed mass, molecular formular, mean peak areas and mass spectra also presented. Conclusion: These datasets of fermented maize volatilome can be used as biomarkers for maize fermentation.
U2 - 10.12688/f1000research.126604.1
DO - 10.12688/f1000research.126604.1
M3 - Article
AN - SCOPUS:85152916950
SN - 2046-1402
VL - 11
JO - F1000Research
JF - F1000Research
M1 - 1198
ER -